Christmas is the most wonderful time of the year. For me and my mum, it is time to start planing cake recipes I will bake for Christmas for the whole family. This Hungarian Christmas recipe is my favorite cake to make because it is finger food and I can cut them into small pieces for small packages to give my family to take at their home. Lets bake this yummy cake 🙂

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Christmas Hungarian cake (mađarica) with two creams

Traditional Hungarian cake will leave you with a strong wish to bake this delicious cake again.

Cuisine Hungarian cusine

Keyword best christmas cake recipes, Christmas cake recipes, great christmas cake recipes, hungarian christmas cookie recipes, hungarian christmas recipes, hungarian cooking recipes, hungarian holiday recipes, simple christmas cake recipe, traditional christmas cake recipes, traditional hungarian christmas food, typical hungarian dishes

Prep Time 3

Servings 12

Ingredients

Light dough crusts:

300 grams sharp flour
1/2 teaspoon baking powder
100 grams sugar
100 grams butter
1 egg
2 tbsp cream

Dark dough crusts:

270 grams sharp flour
1/2 teaspoon baking powder
100 grams sugar
100 grams butter
1 egg
2 tbsp cream
30 grams cocoa for cakes

White fil:

200 grams sugar
70 grams sharp flour
500 milliliter milk
150 grams butter
3 tbsp cocoa for cakes

Dark fill:

500 milliliter milk
60 grams sharp flour
20 grams thickener
100 grams sugar
100 grams white chocolate

For glaze:

200 grams chocolate for cooking
100 grams butter

Instructions

Light dough crusts:

Mix the egg with the melted butter.
Mix the flour with the baking powder and add everything to the melted butter and egg.
Knead a smooth dough and wrap in plastic wrap and place in the fridge for 1h to cool.

Dark dough crusts:

Mix the egg with the melted butter.
Pour the cocoa through a sieve and add it to the flour and mix everything. Mix the flour with the melted butter and egg.
Knead a smooth dough and wrap in plastic wrap and place in the fridge for 1h to cool.

Baking crust:

Take the white dough out of the fridge and divide it into 4 equal parts (weigh each ball).
Flour the wooden surface and roll one ball at a time with a roller to the size of the surface on which the bark will be baked.
Place the baking paper on the baking surface, sprinkle with flour and carefully transfer the crust to the baking sheet.
Pierce the crust with a fork to keep it from cracking while baking. Bake the crust in a preheated oven at 160 degrees Celsius for about 10 minutes, ie until the crust is golden brown. Be careful not to burn your bark.
Arrange the baked white crusts on one sheet and stack the dark crusts on another sheet so you can stack them later.
Repeat the whole process with the dark crusts.

White fil:

Separate a little milk and in a separate bowl mix the flour, thickener and milk so that there are no lumps. Heat the remaining milk to boiling.
When the milk boils add the flour and mix so there are no lumps. Cook for another 3-5 minutes. Remove from the heat and add the white chocolate. Stir until melted.

Dark fil:

Separate a little milk and in a separate bowl mix the flour, cocoa and milk so that there are no lumps. Heat the remaining milk to boiling.
When the milk boils add the flour with cocoa and mix so there are no lumps. Cook for another 3-5 minutes. Remove from the heat and start fill crust until it gets cold.

Crust filling:

On a large board put baking paper and take the dark crust first. Coat the dark crust with dark cream and put white crust on it.
Further coat the white crust with white filling and put a dark crust on it. Repeat the process until you have used up all the cream and all the crusts.
Coat the last white crust with white filling and wrap the whole Hungarian with white foil.
Put the whole Hungarian in the cold and put one board on the whole Hungarian and the weights on it (I put one kilogram of sugar evenly over the whole surface.) Let it stand for 1 hour like that.

Glaze:

Melt the chocolate and butter in a steamer. After everything has melted evenly, remove from the steam and stir for 3-5 minutes to cool (but not completely).
Remove the foil and weights from the Hungarian and pour over the chocolate. Let it cool and slice and have a good taste 🙂