Hungarian Layered Cocoa Cream Cake

 

Hungarian Layered Cocoa Cream Cake

Ingredients:

• 6 eggs
• 150 g sugar
• 120 g flour
• 30 g cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract

Cream:

• 500 ml milk
• 2 egg yolks
• 100 g sugar
• 40 g cornstarch
• 200 g butter
• 1 tsp vanilla extract

Decoration:

• Powdered sugar

Instructions:

1. Beat the eggs and sugar until fluffy.
2. Fold in the flour, cocoa powder, and baking powder.
3. Pour into a baking pan and bake at 180°C (350°F) for 20–25 minutes. Let cool completely.
4. For the cream, heat the milk. Mix the egg yolks, sugar, and cornstarch, then whisk into the hot milk and cook until thick. Cool completely.
5. Beat the butter until creamy, then gradually mix it into the cooled custard with the vanilla.
6. Slice the cake into thin layers and spread the cream evenly between each layer.
7. Chill for 2–3 hours.
8. Cut into squares and dust with powdered sugar before serving.