Hungarian Cream Cake

A very rich and delicious cake, Hungarian Cream Cake is made with cream, ground almonds and strawberries. Serve the cake as a decorative dessert, or for tea.

2 teaspoons butter

4 eggs

8 oz. castor sugar

½ teaspoon almond essence

4 oz. ground almonds

10 fl. oz. double cream

8 oz. flour

1 teaspoon salt

1 teaspoon baking powder

10 fl. oz. double cream

2 tablespoons castor sugar

2 tablespoons orange-flavoured liqueur

8 oz. strawberries, washed, hulled and sliced

4 large strawberries, washed, hulled and halved

1-inch piece candied angelica, cut into

12 small strips

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using a teaspoon of butter for each tin, grease two 9-inch sandwich tins and set them aside.

In a medium-sized heatproof mixing bowl beat the eggs and sugar together with a wire whisk or rotary beater until they are well blended.

Set the bowl over a pan of simmering water and place the pan over low heat. Whisk the egg and sugar mixture until it is thick and will make a ribbon trail on itself when the whisk is lifted

Remove the bowl from the pan. Stir in the almond essence, the ground almonds and the cream. Sift in the flour, salt and baking powder. Combine the ingredients thoroughly.

Pour equal amounts of the almond mixture into each tin. Place the tins in the centre of the oven and bake for 30 to 40 minutes, or until the cakes are golden and a skewer inserted into the centres of the cakes comes out clean.

Remove the cakes from the oven. Let them cool in the tins for 30 minutes before turning them out on to a wire rack to cool completely.

Meanwhile, make the filling. In a medium-sized mixing bowl, beat the cream, sugar and liqueur together with a wire whisk or rotary beater until the mixture will form stiff peaks.

Spread one-third of the cream mixture on top of one of the cakes. Arrange the sliced strawberries on top of the cream.

Spread another third of the cream over the strawberries. Place the second cake on top and spread over the remaining cream.

Arrange the halved strawberries, cut sides down, on top of the cake. Place a piece of angelica by each strawberry to make a stem.

Chill the cake in the refrigerator for 30 minutes before serving.

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