Absolutely, Ashley! 🇭🇺✨
A Hungarian Buttercream Cake is pure elegance — rich, silky, and deeply traditional. While Hungarian pastries often favor ground nuts and fruit preserves, their buttercream tortes bring luxurious European flair to the table. This cake is often layered with sponge, a light touch of syrup or jam, and a custard-based buttercream that’s less sweet and more velvety than the American version.
🇭🇺 Hungarian Buttercream Cake (Vajas Krémtorta)
Custard buttercream • Tender sponge • Old-world richness
🍰 Ingredients
For the sponge cake:
- 6 large eggs, separated
- 3/4 cup (150g) sugar
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (30g) cornstarch
- Pinch of salt
For the pastry cream (base for the buttercream):
- 1 1/2 cups (375ml) whole milk
- 1/2 cup (100g) sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp butter (to finish)
For the Hungarian buttercream:
- All of the cooled pastry cream
- 1 cup (225g) unsalted butter, room temp
- Optional: 1 tbsp rum or brandy for flavor
Optional Filling Layers:
- Apricot or raspberry jam
- Chopped toasted walnuts or almonds