Layered Cocoa & Vanilla Squares

There are cakes that aren’t made often, but are remembered forever. Layered Cocoa & Vanilla Squares are exactly that. They belong to those quiet afternoons when the kitchen fills with the aromas of cocoa and vanilla, while layers of sponge, cream and biscuits are carefully arranged, one by one, without rush. This is a cake that takes a little time, but gives back twice as much in taste, aroma and that nostalgic feeling of home. It’s at its best after resting and being shared.

Pastry

• 2 large free range eggs

• 150 g caster sugar

• 80 g lard

• 5 tbsp milk

• 300 g plain flour

• 2–3 tbsp cocoa powder

• A pinch of bicarbonate of soda

  
  

Filling

• 1.5 litre milk

• 3 sachets of vanilla Blancmange powder

• 3 tbsp cornflour

• 6 tbsp caster sugar

• 1 sachet vanilla sugar

• 250 g butter, unsalted

  
  

Additionally

• 500 g petit beurre biscuits

  
  

Chocolate Icing

• 100 g dark chocolate

• 3 tbsp caster sugar

• 3 tbsp water

• 80 g butter

  
  

Method

1. Beat the eggs with the sugar until pale. Add the melted lard and milk, then finally add the flour mixed with the bicarbonate of soda and cocoa powder. Knead into a smooth dough you may need to add a little more flour if necessary. Divide the dough into three equal portions.

2. Roll out each portion on baking paper to fit a 22 × 30 cm tin. Place each sheet on the upturned baking tray and bake individually in a preheated oven at 180°C for about 8 minutes.

3. Meanwhile, prepare the filling. Take 500 ml from the total milk and whisk in the Blancmange powder and cornflour. Heat the remaining milk with the sugar and vanilla sugar, then stir in the Blancmange mixture and cook until thick. Leave to cool, then mix in the well creamed butter.

4. Assemble the cake in the following order: sponge layer – cream – petit beurre biscuits – cream – sponge layer – cream – biscuits – cream – sponge layer. Finish with the chocolate icing.

5. For the icing, melt all the ingredients together over a low heat and pour over the cake. Refrigerate the cake for a few hours before slicing, allowing the pastry layers and biscuits to soften slightly.

If you try this recipe, I’d love to see your version!

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Jang Kocke

Postoje kolači koji se ne prave često al' se pamte zauvek. Jang kocke su baš takve. One su deo onih tihih popodneva kada se u kuhinji mešaju mirisi kakaa i vanile, dok se na stolu ređaju kore, fil i keks, sloj po sloj bez žurbe. Ovo je kolač koji traži malo vremena ali vraća duplo više, ukusom, mirisom i onim starim osećajem doma. Najlepše su kad odstoje i kad se dele.

Kore

• 2 veća jaja

• 150 g šećera

• 80 g masti

• 5 kašika mleka

• 300 g brašna

• 2 do 3 kašike kakao

• malo sode bikarbone

Fil

• 1, 5 litra mleka

• 3 pudinga od vanilije

• 3 kašike gustina

• 6 kašika šećera

• 1 vrećica vanilin šećera

• 250 g maslaca

Još potrebno

• 500 g petit keksa

Glazura

• 100 g tamne čokolade

• 3 kašike šećera

• 3 kašike vode

• 80 g maslaca

Priprema

1. Umutiti jaja sa šećerom, dodati otopljenu mast, mleko i na kraju brašno pomešano s praškom i kakaom. Umesiti glatko tjesto, možda će vam trebati još malo više brašna.* Podjeliti na tri jednaka dela pa peći na izvrnutoj strani tepsije, obloženom papirom za pečenje (lim od pećnice, 22 x 30cm).

2. Tjesto podeliti na tri jednaka dela, razvaljati na papir za pečenje promera 22 x 30cm. Položiti na obrnutu tepsiju i peći svaku posebno u predhodno zagrejanoj rerni 180 C oko 8 minuta, kore treba da ostanu svetle.

3. U međuvremenu pripremiti fil, od pripremljenog mleka oduzeti 500ml, u tome razmutiti puding i gustin a u preostalo mleko dodati šećer i vanilin šećer te zakuvati gusti fil. Ohladiti pa umešati dobro izradjen margarin.

4. Slagati, kora-krema-petit keks-krema-kora-krema-keksi-krema-kora. Na kolač po želji staviti čokoladnu glazuru. Kolač ostaviti par sati u frizideru pa tek onda rezati dok kore i keks malo omekšaju.

5. Za glazuru sve sastojke lagano zagrijati da se sjedine, preliti ohlađen kolač.

Recept ~ Jakica

Ako isprobate ovaj recept, volela bih videti vašu verziju!

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