Hungarian Lemon Cake (Snow White)

Hungarian Lemon Cake, often referred to as “Hófehérke” (meaning Snow White in Hungarian), is a traditional layered dessert known for its delicate lemon cream filling and soft pastry layers. It’s a nostalgic and elegant treat, frequently served at holidays and family gatherings.

---

🍋 Hungarian Lemon Cake (Hófehérke) – Traditional Recipe

Ingredients

For the Pastry Layers:

• 500g (4 cups) all-purpose flour

• 150g (2/3 cup) granulated sugar

• 1 tsp baking soda

• 150g (2/3 cup) unsalted butter, cold and cubed

• 2 tbsp honey

• 2 eggs

• 4–5 tbsp milk (as needed to bring the dough together)

For the Lemon Cream Filling:

• 500ml (2 cups) milk

• 200g (1 cup) granulated sugar

• 3 tbsp all-purpose flour

• 250g (1 cup) unsalted butter, softened

• Zest of 1 lemon

• Juice of 1–2 lemons (adjust to taste)

Optional Topping:

• Powdered sugar for dusting

• A thin lemon glaze or white icing

---

Instructions

1. Make the Pastry Layers:

1. In a bowl, mix flour, sugar, and baking soda.

2. Add butter and cut into the flour until crumbly.

3. Mix in honey, eggs, and just enough milk to form a soft but manageable dough.

4. Divide the dough into 3 or 4 equal parts.

5. Roll each part into a thin rectangular sheet (about 2–3 mm thick).

6. Bake each sheet on the back of a baking tray lined with parchment paper at 180°C (350°F) for 5–7 minutes, or until just lightly golden.

7. Let the sheets cool – they will be firm but will soften after filling and resting.

2. Prepare the Lemon Cream:

1. In a saucepan, mix flour and sugar, then gradually whisk in milk.

2. Cook over medium heat, stirring constantly until thickened (like a pudding).

3. Remove from heat, let cool to room temperature.

4. Cream the softened butter with lemon zest and juice until light and fluffy.

5. Add the cooled milk mixture and beat until smooth.

3. Assemble the Cake:

1. Layer the cake sheets with lemon cream in between (e.g., 3 sheets = 2 layers of cream).

2. Place a sheet on the bottom, spread a layer of cream, repeat, ending with the final sheet on top.

3. Gently press the cake, cover with foil or parchment, and place a light weight on top.

4. Chill in the refrigerator for at least 12 hours (preferably overnight) to allow the layers to soften.

4. Finish:

• Dust with powdered sugar or spread a thin layer of lemon glaze on top before serving.

• Slice into squares or rectangles.

---

Would you like a printable version of this recipe or a visual guide?