Hungarian Layered Sponge Cake with Cream
A soft and airy Hungarian layered sponge cake with a hint of cocoa, filled with a light custard cream and topped with whipped cream and chocolate sprinkles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- Large eggs 4
- Granulated sugar 120 g
- All-purpose flour 100 g
- Cocoa powder 20 g
- Baking powder 1 teaspoon
- Vanilla extract 1 teaspoon
- Heavy cream 300 ml cold
- Prepared custard or vanilla pudding 150 g
- Granulated sugar 2 tablespoons
- Whipped cream 200 ml
- Chocolate sprinkles 2–3 tablespoons
Instructions
- Preheat oven to 180°C (350°F) and line a baking pan with parchment paper.
- Beat eggs and sugar for 5–7 minutes until pale, thick, and fluffy.
- Mix in vanilla extract.
- Sift flour, cocoa powder, and baking powder, then gently fold into the batter.
- Pour into pan and bake for 20–25 minutes until a toothpick comes out clean.
- Cool completely, then slice into 2–3 layers.
- Whip heavy cream with sugar to soft peaks and fold in custard until smooth.
- Spread cream between layers and stack.
- Top with whipped cream and sprinkle chocolate sprinkles.
- Refrigerate for at least 2 hours before serving.
Notes
- Use unsweetened cocoa powder for balanced flavor.
- Chill longer for best texture and flavor.
- Add fresh fruit between layers if desired.
- Slice with a serrated knife for even layers.
- Store in refrigerator up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
