AroniaLive aronija bez glutena blagdani prhko tijesto

Gluten-free: Hungarian with chokeberry

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The year is slowly coming to an end, so we look back at the previous period. How was this year for you? Mine was … paaaa … let’s say full of thoughts about myself. This may sound narcissistic, but it is not – often the disease makes you think about what is the cause of the disease and how you can improve your health by working on yourself. So this year I learned that I have to be focused on myself, to think less about work, to think more about the little things that make me happy and to please myself. I also realized that I needed to relax. And quite a lot. The perfectionist in me often took over all the tasks and asked them to be done perfectly, and now I have learned to silence and defy him. I have learned and always to say everything that bothers me, to skip unimportant events and people and to surround myself only with what really matters to me.
 
 
Kore
  • 500 g Schar mix B flour
  • 100 g of cold butter cut into pieces
  • 1 baking powder
  • 5 tablespoons sugar
  • 1 bourbon vanilla sugar
  • 2 eggs
  • 200 g sour cream
Rub the butter into the flour to get a coarse crumb structure. Stir in the other dry ingredients (baking powder, sugar and vanilla sugar) and make a pile with a hollow in the middle where you put the eggs and sour cream. Mix a little with a fork until you mix all the flour, then continue to knead with your hands until the dough forms into a ball (if necessary, add a little more flour so that the dough does not stick). Roll the dough into a roll and divide into 5 equal parts. From the baking paper, form a template according to which you will roll the dough (mine had dimensions of 30×25 cm). Roll out each piece of dough on a separate baking paper and prick with a fork. Bake the crusts one by one on the reverse side of the tin together with the baking paper for about 8-10 minutes in an oven preheated to 170 ° C, they must not darken. Place the baked crusts together with the paper on top of each other and let them cool. When the crust has cooled, start preparing the cream.
 
 
Custard
  • 700 ml of soft
  • 2 vanilla puddings
  • 6 tablespoons sugar
  • 70 g butter
Mix the pudding with the sugar and stir with a little milk, and boil the remaining milk and cook the pudding in it. In the heat add the butter and stir until melted.
 
Chokeberry cream
Mix the pudding with the sugar and stir with a little iced tea, and boil the remaining iced tea and cook the pudding in it. In the heat add the butter and stir until melted.
 
While the creams are warm, arrange the Hungarian. Place one crust on a tray on which you put vanilla cream, then the crust and then the chokeberry cream. Then again the crust, the vanilla cream, the crust, the chokeberry cream and the last crust. Cover with baking paper and put some cargo (a baking sheet filled with water, a thick book, etc.) and let it stand for half an hour, then remove the cargo and put the Hungarian in the fridge overnight. Cut into smaller pieces and sprinkle with powdered sugar before serving.
 
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