Hungarian Cake / Madjarica
Madjarica translates to "Hungarian woman" in Croatian. The name reflects the historical and cultural influences between Hungary and Croatia. Due to the Austro-Hungarian Empire’s influence, many culinary traditions and recipes were shared and adapted across regions, including this beloved layered cake. So, in Croatia, calling it Madjarica pays homage to its Hungarian origins while celebrating its place in Croatian dessert tables. It’s a delicious nod to the shared history and intertwined culinary heritage of the region.
It is often found gracing the tables during all festive celebrations. This delicate pastry consists of thin layers of dough covered with a rich, chocolate filling, creating an indulgent treat that balances flavour and texture perfectly.
And preparing madjarica is an art form passed down through generations in Croatian households. The process begins with rolling out the dough into ultra-thin sheets, which are then baked to a light golden hue. These layers are then assembled with a creamy chocolate filling made from dark chocolate, and the top layer is finished with a smooth, glossy chocolate glaze, adding a touch of elegance to this traditional dessert.
What makes this particularly special in Croatia is the sense of community and tradition it fosters. Families often gather to prepare this cake together, with each member contributing to the process - whether it's rolling out the dough, making the chocolate filling or carefully assembling the layers. This collective effort not only results in a delicious cake, but also in shared memories and a deepened sense of togetherness.
With a mixer mix the eggs, sour cream, 70 g of flour and sugar for 2 minutes.
Add in the rest of the flour and knead into a dough.
Divide the dough into 7 equal parts, then roll each one between 2 baking papers in a rectangular shape into 3 mm thickness.
Bake each base on a lined baking sheet in a preheated oven at 200°C/392°F for 5 minutes.
Combine 150 ml of milk with flour, cocoa powder, sugar and a pinch of salt until incorporated, and place the rest of the milk with butter on medium heat to boil. Once it boils, remove from the heat and gradually add the mixture into the milk while stirring to prevent lumps. Return to low heat and cook for 5 minutes until it thickens.
Add chopped dark chocolate into the hot cream and stir until completely melted.
Spread the hot cream layer by layer over each base, leaving the last base as the top, not spreading the cream over the last base.
Melt together dark chocolate and butter, stir until combined, then spread it over the cake and refrigerate for 2 hours.
Hungarian Cake / Madjarica
Ingredients
Instructions
- With a mixer mix the eggs, sour cream, 70 g of flour and sugar for 2 minutes.
- Add in the rest of the flour and knead into a dough.
- Divide the dough into 7 equal parts, then roll each one between 2 baking papers in a rectangular shape into 3 mm thickness.
- Bake each dough on a lined baking sheet in a preheated oven at 200°C for 5 minutes.
- Combine 150 ml of milk with flour, cocoa powder, sugar and a pinch of salt until incorporated, and place the rest of the milk with butter on medium heat to boil. Once it boils, remove from the heat and gradually add the mixture into the milk while stirring to prevent lumps. Return to low heat and cook for 5 minutes until it thickens.
- Add chopped dark chocolate into the hot cream and stir until completely melted.
- Spread the hot cream layer by layer over each base, leaving the last base as the top, not spreading the cream over the last base.
- Melt together dark chocolate and butter, stir until combined, then spread it over the cake and refrigerate for 2 hours.
