Madarica Food

CROATIAN MAđARICA RECIPE (LAYERED CHOCOLATE SLICE)

Steps:

• Cook the milk with sugar and vanilla until it boils
• Take out a cup of milk and whisk the flour into the milk. Slowly pour in the flour and milk mixture into the boiling milk and continue to stir
• Turn down the heat and add the chocolate and stir continuously until the chocolate melts and the filling thickens
• Remove from heat and stir in the butter
• Put it aside and let the mixture cool. It should be completely cool before using it
• Preheat oven to 180°C (350°F)
• Now you need to make a dough. Beat butter with sugar, egg whites, and cream add sift in the flour and baking powder, and knead into a dough
• Separate it into five equal parts and roll each one out into rectangles. I usually use a cake tin as a template, so I know the size and shape that I need to roll the dough. Also, I also like to roll it on baking paper; that way, it's easy to transfer the dough onto the baking tray
• Roll the dough as thin as possible and place it on a baking tray ready for cooking
• Bake layers one by one, each for 8-9 minutes. You want the layers to stay light in color. Once baked, put them on a flat surface and let them cool
• Melt the chocolate with butter and oil over simmering water. When it's well combined, it's ready
• Now it's time to assemble the layers of the cake. First, place one layer of the cooked dough onto a baking tray and then spread part of the filling on the cake
• Cover with the second layer of cooked dough and repeat
• You need to end with the dough layer on top; you then finish with the glaze. Simply pour the glaze over the cake and then refrigerate overnight
• The next day cut into small rectangles and serve

MADARICA

Steps:

• Preheat oven to 180°C; grease a cookie tray 25x30cm or line it with non-stick baking paper.
• Sift flour and baking powder. Add softened butter and mix until they resemble crumbs.
• Add eggs, sugar, cream and salt.
• Make a dough and divide into 5 equal parts.
• Roll each sheet to fit cookie tray.
• Bake one at a time for 10 minutes each. Cool them carefully so they don't break.
• Then put one sheet into cookie tin, spread with 1/4 of chocolate cream, continue with remaining pastry sheets.
• Cover with plastic wrap and refrigerate.
• To ensure layers stick together place a light chopping board or similar on top.
• Leave for a couple of hours or overnight.
• Then cover with chocolate glaze, allowing glaze to set-- Cut into small diamonds, rectangles or squares.
• Filling.
• Mix 1 cup of milk with flour, boil remaining milk adding chocolate and sugar.
• Remove from heat.
• Pour flour and milk mixture very slowly into boiling milk, stirring.
• Return to boil again for a few minutes.
• Allow to cool completely, whip butter into cooled chocolate mixture.
• Glaze.
• Heat all ingredients over gentle simmering water until well combined.
• Note: You may need to cut off the edges to ensure you get straight and even slices.