If you're a fan of sweet and tangy desserts, then Hungarian Cherry Cake is a must-try. This classic Hungarian dessert is made with a rich, buttery dough that's filled with a sweet and juicy cherry filling. It's the perfect treat for any occasion, from a casual get-together to a special holiday meal.
Let's cook with our recipes!
HUNGARIAN CHERRY CAKE
A favorite summer dessert (when cherries are in season). Popular at picnics, BBQ's and when the "girls get together for coffee".
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 10x4 inch ring cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
- In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
- Add egg yolks and beat until light and fluffy.
- Gradually beat in flour and salt.
- In a separate bowl, beat egg whites until foamy.
- On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
- Gently fold beaten whites into batter.
- Spread batter evenly in pan, top with cherries.
- Bake at 350°F for about 35-40 minutes.
- or until cake is set and toothpick comes out clean.
- Cool in pan for 5 minutes, loosen sides and remove from pan.
- Cool completely on rack, drizzle cooled cake with almond glaze.
- ---Almond Glaze---.
- Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.
HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE
A rice pudding cake that takes its cues from Hungary, topped with a rich, red wine compote made with cherries.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour.
- Spread the cooked rice along the bottom of the pan. Warm the milk in a small saucepan over low heat.
- Beat the eggs, sugar, lemon zest and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to overwhip which will cause the cake to rise and deflate when baked. Slowly stir about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
- Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
- While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar and wine in a saucepan over medium heat. Cook, stirring, until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
- Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.
HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE
Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
- 2. Warm the milk in a small saucepan over low heat.
- 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
- 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
- 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
- 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.
HUNGARIAN CHEESECAKE
Make and share this Hungarian Cheesecake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift together the flour and baking powder, set aside.
- Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well.
- Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough.
- Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan.
- Chill.
- CHEESECAKE: Preheat the oven to 450 degrees Fahrenheit.
- Press the cottage cheese through a sieve.
- In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream.
- Separate the remaining egg, saving the yolk for another recipe. Remove crust from refrigerator and brush with the egg white.
- Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.
- Pour the cheese mixture on the top of the fruit mixture.
- Bake for 10 minutes at 450 degrees Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
- Cool to room temperature, then chill. Serve chilled.
Nutrition Facts : Calories 242.2, Fat 11.7, SaturatedFat 6.1, Cholesterol 118.8, Sodium 257.4, Carbohydrate 26.3, Fiber 0.8, Sugar 12.5, Protein 8.8
COUSIN JENNY'S HUNGARIAN HONEY CAKE
Provided by Joan Nathan
Categories Cake Dessert Rosh Hashanah/Yom Kippur Fall Kosher
Yield Yield: 1 cake, serving at least 20 (D)
Number Of Ingredients 16
Steps:
- 1. To make the torte, put the butter, sugar, milk, and honey in a small pan. Warm it over a low heat, beating well, and then let cool.
- 2. Sift the flour and the baking soda onto a board. Make a well and break the egg into it. Mix thoroughly with your hands, then add the contents of the small pan. Make a dough, kneading a few minutes until the dough is smooth. Divide into 4 balls. Cover and let rest for 1 hour.
- 3. Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle. Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes. (Watch carefully: The dough burns quickly.) Remove the sheets from the oven and let stand overnight at room temperature. If you do not have 4 cookie sheets, use 2 and then repeat.
- 4. Before going to bed, prepare the filling. Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes. Add the vanilla extract.
- 5. Let cool slightly. Add the butter, sugar, and egg. Beat with a mixer. Cover and refrigerate overnight.
- 6. The next day, place half of the filling on the first pre-baked sheet of dough. Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves. Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet. Let stand for at least 6 hours. Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.
HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
- In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
HUNGARIAN WALNUT TORTE
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Choose the right cherries. Fresh, ripe cherries are best for this cake. If using frozen cherries, thaw them completely before using.
- Prepare the cherries properly. Pit the cherries and remove the stems. You can use a cherry pitter to make this task easier.
- Don't overmix the batter. Overmixing can make the cake tough. Mix the batter only until the ingredients are well combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Don't overbake the cake. Overbaking can make the cake dry. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
Hungarian Cherry Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist crumb, sweet cherry filling, and crunchy streusel topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Hungarian Cherry Cake a try. You won't be disappointed!
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