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:
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500g (4 cups) all-purpose flour
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150g (2/3 cup) granulated sugar
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1 tsp baking soda
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150g (2/3 cup) unsalted butter, cold and cubed
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2 tbsp honey
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2 eggs
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4–5 tbsp milk (as needed to bring the dough together)
For the Lemon Cream Filling:
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500ml (2 cups) milk
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200g (1 cup) granulated sugar
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3 tbsp all-purpose flour
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250g (1 cup) unsalted butter, softened
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Zest of 1 lemon
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Juice of 1–2 lemons (adjust to taste)
Optional Topping:
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Powdered sugar for dusting
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A thin lemon glaze or white icing
Instructions
1. Make the Pastry Layers:
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In a bowl, mix flour, sugar, and baking soda.
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Add butter and cut into the flour until crumbly.
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Mix in honey, eggs, and just enough milk to form a soft but manageable dough.
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Divide the dough into 3 or 4 equal parts.
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Roll each part into a thin rectangular sheet (about 2–3 mm thick).
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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.
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Let the sheets cool – they will be firm but will soften after filling and resting.
2. Prepare the Lemon Cream:
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In a saucepan, mix flour and sugar, then gradually whisk in milk.
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Cook over medium heat, stirring constantly until thickened (like a pudding).
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Remove from heat, let cool to room temperature.
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Cream the softened butter with lemon zest and juice until light and fluffy.
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Add the cooled milk mixture and beat until smooth.
3. Assemble the Cake:
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Layer the cake sheets with lemon cream in between (e.g., 3 sheets = 2 layers of cream).
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Place a sheet on the bottom, spread a layer of cream, repeat, ending with the final sheet on top.
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Gently press the cake, cover with foil or parchment, and place a light weight on top.
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Chill in the refrigerator for at least 12 hours (preferably overnight) to allow the layers to soften.
4. Finish:
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Dust with powdered sugar or spread a thin layer of lemon glaze on top before serving.
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Slice into squares or rectangles.
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