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Mađarica je vrlo popularan kolač kod nas. Obično se pravi za različite svečane prilike kad vam zatreba izdašan kolač za puno ljudi. Postoji velik broj recepata koje možete naći na Internetu, u bilježnicama s receptima vaših majki, baka pa čak i u kuharicama, ali se samo za rijetke može reći da su pouzdani baš svaki put kad ih pravite. Svo ovo vrijeme gledala bih mamu kako se muči s lošim receptima za mađaricu: ili tijesto bude mekano pa se raspada, kore pucaju, ne popuste se dovoljno, nema dovoljno fila, fil je rijedak, u njega ide rum (kojeg ovdje nikako ne volim) ili glazura nije dobra pa kolač ne možete uredno rezati... Kad sam dobila recept od moje dobre prijateljice Ines, pomislila sam da je to još jedan u nizu takvih recepata, ali i da me ništa ne košta probati. Tako sam otkrila recept za mađaricu koji me još nikada nije iznevjerio i koji nikada neću prestati praviti niti će me itko uspjeti nagovoriti da postoji bolji. :)
Sastojci
Kore
600 g brašna
80 g masti (nisam nikada probala zamijeniti mast maslacem jer me ovaj recept nikad nije iznevjerio)
140 g šećera
2 jaja
1 vrećica praška za pecivo (10g)
180 g kiselog vrhnja (12% mm)
Čokoladna krema
8 žlica brašna
3 žlice kakaa
100 g čokolade za kuhanje
250 g margarina za kolače ili maslaca
250 g šećera
1 vrećica vanilin šećera (10g)
1 l mlijeka
Čokoladna glazura
3 žlice vode
3 žlice šećera
80 g margarina ili maslaca
100 g čokolade za kuhanje
Priprema
1. Od svih sastojaka zamijesite glatko tijesto. Dobro je jaja prije malo izmutiti vilicom u zdjelici pa ih onda dodati ostalim sastojcima. Podijelite tijesto na 4 jednaka dijela i svaki dio zamotajte u prozirnu foliju da se ne osuše. Uzmite kvadratni pleh i preokrenite ga naopako. Treba vam pleh donje površine otprilike 32x32cm. Lagano ga pobrašnite. Uzmite kuglicu tijesta i oblikujte ju rukama u kvadrat koji ćete potom razvaljati na kvadrat da pokrije pleh (s krive strane). Pecite na 170 stupnjeva 5-10 minuta ili dok rubovi lagano ne dobiju smećkastu boju. Isto napravite s preostala 3 komada tijesta. Kad je kora pečena, odmah je lagano dugačkim nožem odvojite od pleha i premjestite na rešetku za hlađenje. Kad se kore ohlade, stavite ih jednu na drugu, prekrijte aluminijskom folijom da nemaju zraka i ostavite preko noći.
2. Idući dan skuhajte fil. U zdjelici pomiješajte suhe sastojke i izmutite pjenjačom s malo hladnog mlijeka (koje ste uzeli od 1L) pazeći da nema grudica. Pustite da preostalo mlijeko zavrije, ukuhajte smjesu od kakaa i kuhajte 5-10 minuta da se zgusne stalno miješajući pjenjačom. Maknite s vatre i u vruće dodajte čokoladu narezanu na kockice te komadiće margarina ili maslaca. Ne brinite ako vam se čini da je krema rijetka, ona će se stisnuti preko noći i biti savršena.
3. S vrućom kremom filujte kore. Stavite prvu kremu i premažite ju s 1/3 kreme. Poklopite s drugom korom i opet premažite. Stavite treću koru i premažite ostatkom kreme. Na vrh ide zadnja koru i nju ne filujete. Ne brinite se ako malo kreme iscuri sa strane.
4.Stavite na mađaricu nešto teško da se stisne (npr. 2 lima za pečenje). Pazite da se kore ne pomaknu. Ostavite 2-3 sata na sobnoj temperaturi.
5. Potom premažite čokoladnom glazurom koju pripremite tako da sve sastojke otopite na pari ili na laganoj vatri.
6. Mađaricu ostavite preko noći u hladnjaku i režite.
Kore se lijepo popuste, lako se režu, glazura također, a cijeli kolač je jako kremast.
Verzija za printanje
Mađarica is a popular cake in our country. It is usually made for festive occasions when you have to feed lots of people. There are plenty recepies for this pie on the Internet, in your mother`s notebooks, cookbooks, from your grandmother etc. but only few of them are really really trustworthy. Over the years, I`ve been watching my mum struggling with bad mađarica recipes but the problem was solved when I got just another (so I thought) recipe from my good friend Ines. I decided to give it a go, after all, I didn`t have anything to loose. And that`s how I discovered a never failing mađarica recipe which I`ll never stop making nor will someone convince me that there`s a better one. :)
Ingredients
Layers
600 g all-purpose flour
80 g lard
140 g sugar
2 eggs
10 g baking powder
180 g sour cream (12% mm)
Chocolate filling
8 tbsp all-purpose flour
3 tbsp cocoa
100 g cooking chocolate (38% cocoa part or more but not those bitter ones)
250 g margarine or butter
250 g sugar
10 g vanilin sugar
1 L milk (3,2% mm)
Chocolate glaze
3 tbsp water
3 tbsp sugar
80 g margarine or butter
100 g cooking chocolate
Preparation
1. You can make the dough using your hands or mixer fitted with dough hook attachment. Mix all the ingredients and knead until you get a smooth dough. It`s good to break your eggs in a small bowl, beat them with a fork and then add them to the rest of the ingredients. Divide dough into 4 equal parts and wrap each one into cling wrap so they don`t dry out. Take a baking tray and turn it upside down to bake your layers. My down side of the tray was square shaped (32x32 cm). Dust the tray with a thin layer of flour. On your working surface put some flour and 1 part of your dough. Roughly, using your hands, make a square. Then, using a rolling pin, role it to 32x32 cm square and transfer to floured baking tray. Bake each sheet on 170 Degrees C for 5-10 minutes or till sides are slightly brownish (be careful not to overbake it, sheets have to be pale). Immediately, using a long knife, run under each sheet to remove it from the tray and transfer to cooling rack.
Put your layers on one another once they are cooled, wrap them into aluminum foil and leave overnight.
2. Next day, prepare the filling. In a bowl mix flour, cocoa, sugar and vanilin sugar. Add some cold milk (from that 1L) and whisk just like you`re making pudding, leaving no lumps. Bring the remaining milk to boil and slowly add cocoa mixture whisking. Bring to boil and cook for 5-10 minutes, constantly stirring. Remove from heat and add chopped chocolate and butter (while still hot). Stir until completely melted.
3. Now, it`s time for filling your sheets. You have to do it while the cream is stil hot. Take 1 sheet and cover it with 1/3 of your cream, put the other sheet, cover with the second third, and finally, put the third sheet and cover with the remaining cream. Put the last sheet on top.
4. Put something heavy over your mađarica (couple of baking trays) and leave to set for 2-3 hours. Then, cover with chocolate glaze and put into refrigerator.
5. On low heat, melt all of the ingredients for the glaze (or even better over boiling water) and cover the top sheet of mađarica.
6. It`s best to leave it overnight in the fridge and then cut it.
The sheets get really soft, you can easilly cut the cake and enjoy its creaminess. :)
Printable version
