This Hungarian dessert can be found in most of restaurants or cafes in Hungary and it is super good.
Step 1: Ingredients and Method
1 cup walnut
1/2 c raisins
7 tbsp rum
Soak the raisins in rum and grind the walnut a day before.
1 1/2 c flour
3/4 c sugar
7 tbsp ground walnuts
3 tbsp cocoa powder
Beat the egg whites in a mixing bowl, slowly add in sugar, beat until stiff. Stir in yolks then flour. Divide into 3 portions. Into the first bowl, add in 1/2 c ground walnuts. Into the second, add in cocoa powder and into the last bowl, leave it as is. Bake at 350 F for 12-15 minutes. Let cool before proceeding.
1/4 c flour
1/2 c sugar
4 tbsp milk
1 vanilla bean pod (or 1 envelope vanilla sugar or just 1/2 tbsp vanilla essence is fine)
1 tsp gelatin
Scald milk with vanilla bean, add yolks, sugar, flour, and gelatin, stir well until thicken. Let cool to room temperature then into the fridge.
1 c sugar
2 tbsp water
2/3 c rum
lemon/orange peel, grated
Place everything (except rum) into a pot, cook for 15 mins on medium heat, cool to room temperature, then stir in rum.
3 tbsp cocoa powder
4 tbsp apricot jam (sometimes the Hungarian use raspberry too)
1 1/4 c sweet cream (heavy cream is fine as well)
6 tbsp chocolate syrup
Step 2: Assembling and Serving
On a baking sheet as big as the cakes, place walnut cake as the bottom layer. Sprinkle with 1/3 of the syrup, spread 1/3 of the walnuts and raisins and top with 1/3 of the vanilla cream over the walnuts.
then top with the chocolate layer and repeat step as above (syrup, walnut, raisin, cream).
then on the very top, place the plain cake. Sprinkle with rum, then jam followed with vanilla cream. Sprinkle the top with cocoa powder generously, refrigerate for 4 hours or overnight.
Some people love to cut the dessert square but cafes by spooning it as you would scoop ice cream, and place on dessert plate. I love scooping it rather cutting it square, makes it more prettier :)
Now top the cake with whipped cream and drizzle with chocolate syrup.