Hungarian Cream Cake Recipe
Hungarian cream cake is a light and fluffy dessert that is perfect for any occasion. This classic Hungarian recipe is made with layers of sponge cake and cream, topped with a rich layer of whipped cream and a dusting of powdered sugar. It is a simple yet delicious dessert that is sure to be a hit with your family and friends.
Ingredients
- 1 cup (150g) all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs separated
- 1/2 cup (100g) sugar
- 2 tablespoons (30g) butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup (30g) almond flour
- 1/4 cup (50g) sugar for egg whites
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons (45ml) freshly squeezed lemon juice
- 1/2 cup (60g) powdered sugar
Instructions
Preheat oven to 350F (175C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. In a medium bowl, mix together the flour, baking powder, and a pinch of salt. Set aside.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the 1/2 cup of sugar and continue beating until stiff peaks form. In a separate bowl, beat the egg yolks with the melted butter and vanilla extract until light and fluffy. Fold the egg yolk mixture into the egg whites and mix until combined.
Gently fold the flour mixture into the egg mixture in three batches. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the cream filling, beat the heavy cream, vanilla extract, lemon juice, and powdered sugar until soft peaks form. Spread the cream over the cooled cake, reserving 1/2 cup for later. Place the cake in the refrigerator to chill for at least 2 hours.
When ready to serve, spread the remaining cream over the top of the cake and dust with powdered sugar. Slice and enjoy!
Nutrition
Calories: 347kcal | Carbohydrates: 33g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 89mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 725IU | Vitamin C: 1.3mg | Calcium: 62mg | Iron: 1.5mg
Tips and Tricks
When making the cake batter, make sure not to overmix it. Overmixing will result in a dense and heavy cake. Also, make sure to beat the egg whites and yolks separately for best results.
If you don't have almond flour, you can use all-purpose flour instead. You can also use a different type of extract such as almond or orange in place of the vanilla extract.
For the cream filling, you can use heavy cream or a combination of heavy cream and mascarpone cheese. You can also use a different type of flavored extract such as almond or orange in place of the vanilla extract.
This cake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
Conclusion
Hungarian cream cake is a classic dessert that is sure to be a hit with everyone. This simple yet delicious cake is made with layers of sponge cake and cream, topped with a rich layer of whipped cream and a dusting of powdered sugar. It is a light and fluffy dessert that is perfect for any occasion. Give this Hungarian cream cake recipe a try and enjoy!
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