Rezi szelet is a cake consisting of walnut, cocoa and poppy seed cake layers. It’s filled with a mixture of semolina porridge and creamed butter, and topped with a chocolate glaze. One of the cake layers calls for whole poppy seeds, but if you can’t obtain them, you can use ground poppy seeds too.
(Source of the recipe: Szoky konyhája)
Ingredients:
For the poppy seed cake:
- 1 egg
- 50 g (~1 3/4 oz) poppy seeds, whole
- 125 g (~1 cup) flour
- 125 g (~2/3 cup) sugar
- 1 level tsp baking soda
- 180 g (~6 1/3 oz) sour cream
- pinch of salt
For the walnut cake:
- 1 egg
- 100 g (~3 1/2 oz) ground walnuts
- 125 g (~1 cup) flour
- 125 g (~2/3 cup) sugar
- 1 level tsp baking soda
- 180 g (~6 1/3 oz) sour cream
- pinch of salt
For the cocoa cake:
- 1 egg
- 2 tbsp cocoa powder
- 125 g (~1 cup) flour
- 125 g (~2/3 cup) sugar
- 1 level tsp baking soda
- 180 g (~6 1/3 oz) sour cream
- pinch of salt
For the filling:
- 1,1 liters (~4 2/3 cups) milk
- 200 g (~7 oz) semolina
- 320 g (~1 1/3 cups) butter, softened
- 16 g (~1 1/3 tbsp) vanilla sugar
- 180 g (~1 cup) sugar
For the glaze:
- 150 g (~5 1/3 oz) dark chocolate
- 75 g (~1/3 cup) butter
Size of the baking pan: 39×23 cm / 15×9 inch
Preheat the oven to 190°C / 374°F, grease and flour a baking pan.
Poppy seed cake
In a small bowl combine flour, whole poppy seeds and baking soda. (It also works with ground poppy seeds if you can’t obtain whole poppy seeds.) In a mixing bowl whisk sugar, salt and egg until pale yellow and foamy. Mix in sour cream, then with a wooden spoon gently stir in the flour-poppy seed mixture. Pour the batter into the prepared pan, spread evenly and bake for 15-16 minutes. Transfer the cake onto a wire rack and let it cool.
Walnut cake
In a small bowl combine flour, ground walnuts and baking soda. In a mixing bowl whisk sugar, salt and egg until pale yellow and foamy. Mix in sour cream, then with a wooden spoon gently stir in the flour-walnut mixture. Pour the batter into the prepared pan, spread evenly and bake for 15-16 minutes. Transfer the cake onto a wire rack and let it cool.
Cocoa cake
In a small bowl combine flour, cocoa powder and baking soda. In a mixing bowl whisk sugar, salt and egg until pale yellow and foamy. Mix in sour cream, then with a wooden spoon gently stir in the flour-cocoa mixture. Pour the batter into the prepared pan, spread evenly and bake for 15-16 minutes. Transfer the cake onto a wire rack and let it cool.
Filling
In a saucepan heat milk. When it’s warm, but not hot, add semolina and cook, while stirring constantly, until the porridge thickens. Set aside and let it cool.
In a bowl cream softened butter, sugar and vanilla sugar.
Once the semolina porridge is cool, mix in the creamed butter and fill the cake.
Assembling
Place the walnut cake into the pan you used for baking the cake layers. Spread half of the filling on it evenly. Put the cocoa cake on the filling, and coat it with the remaining filling. Cover with the poppy seed cake.
Glaze
Melt chocolate and butter over a pot of simmering water, and spread it on the top of the cake.
Chill the cake overnight before serving.
