Wandering Budapest’s cobbled streets, Gail and I discovered the magic of Hungarian creams in a cozy patisserie. Inspired by their delicate flavors, we recreated this luscious cake at home, capturing the sweet charm of our journey in every bite.

Hungarian Cream Cake

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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

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• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
2. 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.
3. Gradually add the flour to the mixture, alternating with the milk. Mix until smooth.
4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, dissolve the gelatin in a small amount of water and let it bloom.
6. Once the cake has cooled, spread a layer of whipped cream on top.
7. Place the fresh apricots and sour cherries on the whipped cream layer.
8. Mix the bloomed gelatin into the remaining whipped cream and spread it over the fruit layer.
9. Refrigerate for at least 4 hours or until set.
10. Slice, serve, and savor the delightful taste of your homemade Hungarian Cream Cake!