Hungarian Cream Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 eggs 6 eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the cream filling: For the cream filling:
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 4 egg yolks 4 egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 57g, 40g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
9. 9.
   Remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature, stirring occasionally to prevent a skin from forming.
10. 10.
    Once the cakes and custard are completely cooled, spread a generous layer of custard on top of one cake layer. Place the second cake layer on top and press gently.
11. 11.
    In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
12. 12.
    Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache evenly.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the ganache to achieve a rich and smooth texture.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure not to overmix the batter once the dry ingredients are added.
• When assembling the cake, refrigerate the custard and cake layers before spreading the custard to prevent it from melting and sliding off.
• For a more intense chocolate flavor, you can add a tablespoon of instant coffee to the chocolate ganache.

Serving advice

Serve the Hungarian Cream Cake chilled for the best taste and texture. It pairs wonderfully with a cup of hot coffee or tea.

Presentation advice

Garnish the top of the cake with chocolate shavings or fresh berries to add a touch of elegance. Dust the edges with powdered sugar for a beautiful finishing touch.