Cakes of Hungary


8 servings


45 minutes

total time


1 package (250g) puff pastry

3 ⅓ cup 800 ml ) milk (, divided)

1/4 cup (30g) cornstarch

1/2 cup (60g) all-purpose flour

3/4 cup (150g) sugar (, divided)

3 large eggs

1/4 tsp (1g) salt

2 tsp (10g) vanilla extract

1/3 cup (80g) whipping cream


Prepare the pastry sheets. Preheat oven to 400F (200C).

Roll the puff pastry thin (so that you can cut 2 – 8 inch (20cm) squares in the end) and transfer to a baking sheet lined with parchment paper.

Bake for about 15 minutes or until golden. Cool completely.

Prepare the vanilla custard filling. Separate egg whites from yolks.

Mix yolks with ½ cup (100g) sugar, cornstarch, flour and gradually incorporate 1 cup (240ml) milk. Whisk to combine.

Place the remaining 2 ? cup (560ml) into a saucepan and bring to boil. While whisking continuously pour the yolks mixture over the hot milk and continue cooking until thickens. Remove from heat and add vanilla extract.

Add salt over the whites and start whipping until foamy. Gradually add the remaining ¼ cup (50g) sugar and continue whipping until stiff peaks form.

Gently fold the whipped whites into the hot milk mixture.

Whip cream until stiff peaks form. Incorporate into the mixture.

Assemble the cake. Cut the baked puff pastry into 2 8 inch (20cm) squares.

Place one square at the bottom of a square 8 inch (20cm) pan.

Add the filling and smooth the top.

Cut the remaining square of puff pastry into 6 or 8 equal pieces. Place them on top of the custard.

Refrigerate the cake for 3 -4 hours to set.

Dust with powdered sugar before serving. Enjoy!

8 servings


45 minutes

total time
Start Cooking