Fresh Lajcsi slice begins as firm layers that test the baker’s patience, but one night changes everything. By morning, the two creams have softened the honey pastry into neat, tender slices.
Method, step by step
- Bake three thin sheets of the honey-cocoa dough at 180 °C. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook the two puddings separately until thick, cool, then mix with foamy buttercream.
- Spread vanilla cream on one sheet, punch cream on the next, cover with the third. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cover it with chocolate, let it rest overnight, then slice it with a hot knife.
Practical tips and common mistakes
- Let it rest overnight in the fridge; the next day, the sheets will be soft and the slices will be soldier-like.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
