A light and airy Hungarian Cream Cake with layers of vanilla sponge, fluffy whipped cream, and fresh apricots and sour cherries, finished with a delicate gelatin-infused topping.
Author:Don Nicholas
Prep Time:20 minutes
Chilling Time:4 hours
Cook Time:30 minutes
Total Time:4 hours 50 minutes
Yield:Serves 8
Category:Bakery
Ingredients
1 cup all-purpose flour
1 cup sugar
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup milk
1 packet gelatin
2 cups whipped cream
Fresh apricots and sour cherries for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour to the mixture, alternating with the milk. Mix until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, dissolve the gelatin in a small amount of water and let it bloom.
Once the cake has cooled, spread a layer of whipped cream on top.
Place the fresh apricots and sour cherries on the whipped cream layer.
Mix the bloomed gelatin into the remaining whipped cream and spread it over the fruit layer.
Refrigerate for at least 4 hours or until set.
Slice, serve, and savor the delightful taste of your homemade Hungarian Cream Cake!
