For the whipped cream:
- 300 ml heavy cream
- 1-2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the meringue:
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar while continuing to beat, until stiff peaks form and the meringue is smooth and glossy.
- Spread the meringue on the parchment paper in a flat, even layer and bake for about 1-1.5 hours, or until the meringue is dry and crisp. Let it cool completely.
2. Make the sponge cake:
- Preheat the oven to 350°F (175°C). Grease and flour a small rectangular or square baking pan.
- Whisk together the egg yolks and sugar until smooth and pale.
- Stir in the melted butter, vanilla extract, and lemon zest (if using).
- Sift the flour and baking powder together and fold into the egg mixture until well combined.
- Pour the batter into the prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean. Let it cool completely before cutting it into pieces that will fit your serving dish.
3. Prepare the whipped cream:
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the Máglyarakás:
- On a serving plate, layer the sponge cake pieces as the base.
- Spread a generous layer of whipped cream over the cake.
- Break the meringue into pieces and scatter them on top of the whipped cream.
- Repeat the layers until all the components are used up. Top with a final layer of whipped cream and meringue pieces for decoration.
5. Serve and enjoy:
- Let the dessert sit for a little while to allow the flavors to meld together before serving. It’s best served chilled or at room temperature.
This Hungarian Máglyarakás is a perfect dessert for special occasions or as a sweet treat for family gatherings. The combination of crunchy meringue, soft cake, and creamy filling is simply irresistible!