A Delicious Hungarian cake recipe.
Preheat oven to 375 degrees F. Line cookie sheet with 9x9 inch squares of parchment paper.
For the cake layers combine flour, baking powder, sugar and mix well. Add thinly sliced butter and start mixing until large crumbs start forming. Add egg and sour cream and knead into a smooth dough ball. Divide the dough into 5 equal pieces.
On a lightly floured surface roll out each piece of dough into a 9X9 inch square. Lay it on a parchment covered cookie sheet. Bake each layer for just about 5 minutes. Remove each from the oven and let cool completely.
For the filling place the sugar into a heavy bottom pan. Let it melt at a low temperature. When melted, pour the milk over the melted sugar. With a wooden spoon break up hardened sugar into smaller pieces. As the milk simmers, occasionaly stir it. All the hardened sugar will melt.
While milk is simmering, mix the flour with a bit of milk and make a smooth mixture. When all the hardened sugar has melted pour the flour mixture in it, mixing constantly until it thickens. Let cool completely.
Beat the butter and sugar until nice and fluffy, add the sifted cocoa and beat until all combined. Add the butter to the caramel mixture, stir in the chocolate.
Divide the filling into 5 equal portions. Lay one cake layer onto a serving plate, spread the 1st portion of the filling on it. Repeat until the last layer.