Hungarian Cake is soft, nutty, and full of raspberry flavor. Made with hazelnuts, fresh raspberries, and a smooth cream filling, it’s a perfect dessert for any special day.
Hungarian Cake
(Hazelnuts, Raspberries)
Cake Layers:
- 9 egg whites
- 1 ½ cups sugar
- 3 cups ground hazelnuts
Toast the hazelnuts and grind them.
Beat the egg whites with sugar until stiff peaks form. Gently fold in the hazelnuts.
Bake 3 cake layers in a round cake pan.
Filling:
Cook the milk, cornstarch, sugar, and butter over a double boiler.
In the boiling mixture, stir in the egg yolks that have been beaten until frothy.
Chill well in the refrigerator. Once cold, mix thoroughly again.
- 1 ½ pounds raspberries
- ⅓ cup toasted, chopped hazelnuts
Spread cream on one cake layer, sprinkle with raspberries, top with another layer, and repeat.
Cover the entire cake with the remaining cream and sprinkle with chopped hazelnuts.
