Popular Hungarian cake for Christmas, Easter, and other holidays! This is my husband’s favorite dessert. We eat gluten free since 2015. I was trying to figure it out the best dough for this dessert. It took me some time to get the closest taste to the original recipe which is Wheat pastry flour (with gluten). And my husband said it tastes even better:) So I hope you’ll like it too!
Minutes to Prepare: 60.
Minutes to Bake: 40.
Ingredients
Dough:
100 grams tapioca flour or arrowroot flour
100 grams sorghum or quinoa flour
150 grams coconut flour
150 grams almond flour
125-140 grams butter (or coconut oil)
200ml kefir or plain yoghurt
2 egg yolk
6 grams baking soda (aluminum free)
6 grams baking powder (aluminum free)
2 teaspoon apple cider vinegar or lemon juice
50 grams of erythritol or raw honey or maple syrup
pinch of salt
Filling:
450 grams of apricot or peach jam
1 cup of freshly ground walnut
+1 egg white to brush layers
Directions
Combine all the ingredients for the dough cover it and let it sit for 20-30 min. Knead again, divide into 3 balls, let them sit for 5 min. Roll out one ball into 3-4mm wide, on a parchment paper and place it in a big baking tray (7 inch x 12 inch)or similar measures of tray is good too, but not bigger,( if you will have leftover from the dough you can bake them as a cookie 9-12 min on 355 F. and put some jam on it after. )If it’s sticky, then sprinkle some flour on it. Brush with egg white to prevent the dough getting soaked. Spread jam on the dough, then the ground walnut. Roll out the 2nd layer on a parchment paper or mat, and cut little squares and place it on the first layer, this recipe is gluten free so the dough is falling apart easily, but still ok to work with. Spread the jam on the dough, then the ground walnut. Repeat with the last layer too. Brush the top layer with beaten egg. Bake at medium heat for approx. 30-40 minutes on 180 Celsius or 355 Fahrenheit.
Melt dark chocolate with a couple spoonfuls of almond or coconut milk and cover the cake.
Note:
My baking tray is glazed inside so I didn’t use baking paper in it, I just greased the tray with coconut oil, or butter. And as I mentioned how to do the 2nd and 3rd layer I did the 1st layer in the same way.
You can use any other jam you like; my favorites are apricot or plum no added sugar. Alternatively, you can experiment with different amounts of walnut or substitute with other nuts.
Serving Size: 2 x 5 cm pieces (around 35 g each, approx. 20 pieces)
Number of Servings: 20
