Oh, Havasi Gyopár cookie is a delightful and popular Hungarian recipe! It is a delicacy that does not require any complicated ingredients, yet it is extremely showy and creamy delicious. Perfect for weekend baking!

The essence of the recipe is the two contrasting dough sheets (cocoa and walnut/honey) and the vanilla, cooked cream in between.

Here is the Havasi Gyopár cookie recipe:

❄️ Havasi Gyopár Cookie (Simple Weekend Recipe)
This cookie is made in an average-sized $(30 \times 20 \text{ cm})$ baking pan.

I. Dough Ingredients (Divide into 2)
Ingredients Quantity Function
Flour $500 \text{ g}$
Sugar $200 \text{ g}$
Butter/Margarine $100 \text{ g}$ Melted, but not hot.
Eggs $2 \text{ pcs}$
Milk $4 \text{ tbsp}$
Honey $2 \text{ tbsp}$

Baking soda $1 \text{ tsp}$
Cocoa powder $2 \text{ tbsp}$ For the brown layer.
Ground walnuts $2 \text{ tbsp}$ For the walnut layer (or can be replaced with flour).
II. Cream Ingredients
Ingredients Quantity Function
Flour $3 \text{ heaped tbsp}$ Or starch.
Milk $5 \text{ dl}$

Sugar $150 \text{ g}$
Vanilla extract $1 \text{ tsp}$
Butter/Margarine $250 \text{ g}$ Room temperature.
Powdered sugar $150 \text{ g}$ For the butter.
III. For the Top
Chocolate glaze (or cake coating)
Coconut flakes (for the “snow” effect)
👨‍🍳 Preparation

1. Baking the Doughs
   Ingredients: Mix the sugar, eggs, honey and milk. Add the melted butter/margarine and baking soda. Slowly add the flour and knead into a smooth dough.
   Division: Divide the dough into two equal parts.
   Cocoa sheet: Knead $2 \text{ tsp}$ cocoa powder into one part. Roll it out to the size of the baking sheet $(30 \times 20 \text{ cm})$ and bake on baking paper, at $180^\circ\text{C}$ for about $10-12 \text{ minutes}$.
   
   
   Walnut sheet: Knead $2 \text{ tbsp}$ ground walnuts (or just flour if you don’t use walnuts) into the other part. Roll it out and bake, at $180^\circ\text{C}$ for about $10-12 \text{ minutes}$.
2. Preparing the Cream
   Pudding base: Mix the flour, sugar and a little milk until smooth. Pour in the remaining milk and cook, stirring constantly, until you have a thick, creamy pudding. Leave to cool completely (so as not to melt the butter).
   Cream: Cream the soft butter/margarine with the powdered sugar.
   Mixing: Gradually add the cooled pudding to the buttercream, stirring constantly.
3. Assembly
   
   
   Place the cocoa sheet on the plate (this will be the base).
   Spread half of the cream on it.
   Place the walnut sheet on top (this will be the middle sheet).
   Spread the other half of the cream on top.
   Place the second cocoa sheet on top (this will be the top).
   Resting: Put the cake in a cold place for at least $3-4 \text{ hours}$, but ideally overnight, so that the sheets soften.
   
   
4. Finishing
   Icing: The next day, melt the chocolate frosting over steam or in the microwave and spread it on top of the cake.
   Snow: Before the chocolate has completely hardened, sprinkle generously with coconut flakes (this is the snow-covered top of the “mountain thorn”).
   Enjoy this crumbly, creamy wonder!

Would you like another equally simple, yet creamy recipe for the weekend, such as a square, biscuit cake?