Bratislavské rezy: Slovak layered cake bars

Tip: tap a step to mark it as done.

1. Sponge layers

   For one layer, beat 5 eggs with 5 tbsp sugar until thick and pale, then gently fold in 5 tbsp flour and 1 tbsp oil. Spread the batter on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (350 °F) for about 12–15 minutes. Make the second layer the same way and let both cool.

2. Chocolate-coated bottom layer

   Melt half the chocolate over a water bath, pour it over the first sponge layer while it is still on the parchment paper, and let it set. Then flip the layer chocolate-side down and peel off the paper.

3. Jam and syrup

   Bring the water, sugar, and citric acid to a boil to dissolve the sugar. Spread the bottom sponge layer with jam, place the second layer on top, and drizzle it evenly with the syrup. Adjust the amount of citric acid to suit how tart you like it.

4. Pudding cream

   Cook the milk, Zlatý klas pudding mix, and sugar into a thick pudding and let cool. Beat the butter until fluffy, then beat in the pudding a spoonful at a time and add rum to taste. Spread the cream over the syrup-soaked sponge layer.

5. Chocolate topping

   Melt the remaining chocolate, pour it over the cream, and refrigerate the cake until set.

   Source: mimibazar.sk

Tip: Use only as much syrup as the sponge can absorb, and start with just half the citric acid; taste before adding more. The sponge layers are easiest to assemble when completely cool.

This recipe was translated from the Slovak original: Bratislavské rezy s džemom, kyslým rozvarom a krémom