Classic Hungarian 6-Layer Cream Cake
A delicate and elegant Hungarian 6-layer cream cake with soft, thin layers and a smooth vanilla custard buttercream filling that melts in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 120 g granulated sugar
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 500 ml whole milk
- 3 tablespoons cornstarch
- 100 g granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 200 g unsalted butter, softened
- 2 tablespoons powdered sugar (for topping)
Instructions
- Preheat oven to 180°C and line a baking tray with parchment paper.
- Beat eggs and sugar until pale, thick, and fluffy.
- Add vanilla extract and gently fold in flour, baking powder, and salt.
- Divide batter into six equal portions.
- Spread each portion thinly and bake for about 5 minutes until lightly golden, then cool completely.
- Heat milk in a saucepan.
- Whisk sugar, cornstarch, and egg yolks in a bowl, then temper with warm milk.
- Return mixture to heat and cook, stirring constantly, until thickened.
- Remove from heat, add vanilla extract, and cool completely.
- Beat butter until creamy, then gradually mix in cooled custard until smooth.
- Layer cake by spreading cream between each layer.
- Finish with powdered sugar on top and refrigerate for at least 2 hours before serving.
Notes
- Do not overbake thin layers to avoid dryness.
- Chill cake well for best texture and slicing.
- Layers should be very thin for authentic result.
- Flavor cream with lemon zest or cocoa if desired.
- Best enjoyed the next day after resting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
