Budapest Cream Cake

Budapest Cream Slice – a dessert that combines tradition with an unforgettable taste

If you are looking for a refined dessert that impresses both in appearance and taste, then the Budapest cream slice is the perfect choice! This classic recipe, with a fluffy base, rich cream, and tempting glaze, is sure to become a favorite among your loved ones. Let's embark together on the journey of preparing this sophisticated dessert!

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 2 hours
Total time: 3 hours and 10 minutes
Servings: 12

Ingredients

For the base:
- 6 large eggs (preferably at room temperature)
- 140 g granulated sugar
- 140 g walnuts (preferably Romanian walnuts) finely ground
- 2 tablespoons cocoa (use good quality cocoa for a more intense flavor)
- 3 tablespoons flour
- 1 teaspoon baking powder
- a pinch of salt

For the cream:
- 250 g butter (at room temperature, for easier mixing)
- 250 g powdered sugar
- 2-3 teaspoons of instant coffee or cappuccino (for a more intense coffee flavor)
- 1 egg yolk
- 70 g walnuts, finely chopped

For the glaze:
- 6 tablespoons milk (use whole milk for a creamier glaze)
- 200 g sugar
- 3 tablespoons cocoa
- 100 g butter

Nutritional information (per serving)
- Calories: approximately 350 kcal
- Fat: 24 g
- Carbohydrates: 35 g
- Protein: 4 g

Preparing the base

1. Prepare the ingredients: Make sure the eggs are at room temperature for better aeration. Preheat the oven to 180°C (350°F).

2. Beat the egg whites: In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until a firm, glossy meringue forms.

3. Add the egg yolks: Incorporate the egg yolks one at a time, mixing well after each addition.

4. Incorporate the dry ingredients: Sift together the ground walnuts, cocoa, flour, and baking powder. Add them to the egg mixture, gently folding with a spatula to avoid losing air from the foam.

5. Bake the base: Grease a 30x40 cm baking pan with butter and line it with flour or parchment paper. Pour the mixture into the pan and level the surface. Bake for about 40 minutes or until the base is firm to the touch and a toothpick inserted in the center comes out clean. Allow to cool completely.

Preparing the cream

1. Let the butter reach room temperature: This will make it easier to mix and result in a smoother cream. Beat the butter with the powdered sugar until creamy and light in color.

2. Add the instant coffee: Dissolve the instant coffee in a little warm water and incorporate it into the butter cream. Then add the egg yolk and chopped walnuts, mixing well.

3. Spread the cream: Once the base has cooled completely, spread the cream evenly over it. Make sure it reaches the corners and edges of the base.

Preparing the glaze

1. Boil the ingredients: In a saucepan, add the milk, sugar, and cocoa. Mix well and bring to a boil, then let it simmer on low heat, stirring constantly until the mixture thickens.

2. Add the butter: Once the glaze has thickened, remove it from heat and add the butter. Stir until completely melted and the mixture becomes homogeneous.

3. Glaze the dessert: Allow the glaze to cool slightly, then pour it evenly over the cream on the base. Ensure the glaze covers the entire surface.

4. Final cooling: Place the dessert in the refrigerator for a few hours (ideally overnight) to allow the glaze to set.

Serving

Once cooled, cut the Budapest cream slice into squares or desired shapes. This dessert is excellent served alongside a cup of coffee or a fragrant tea to enhance the tasting experience.

Tips and tricks

- Fresh walnuts: Use fresh walnuts for an intense flavor and crunchy texture. You can also experiment with other types of nuts, such as almonds or hazelnuts, to create original variations.

- Quality cocoa: Use good quality cocoa to achieve a deep flavor. Natural cocoa will add a richer taste than processed cocoa.

- Flavor variations: You can replace the instant coffee with other flavors, such as vanilla or almond extract, to add a personal touch.

- Decoration: Add chocolate flakes or roasted nuts on top of the glaze for a more sophisticated appearance.

Frequently asked questions

1. Can I use margarine instead of butter?
While it is possible, the taste and texture will not be as rich. Butter provides a better flavor and smoother texture.

2. How can I store the cream slice?
Keep it in the refrigerator in an airtight container to prevent drying out. It can be consumed within 3-4 days.

3. Can it be frozen?
Yes, the cream slice can be frozen, but it is recommended to keep it without glaze. The glaze may become watery upon thawing.

4. What drinks pair best?
This dessert pairs excellently with strong coffee, espresso, or aromatic black tea. Additionally, a sweet wine or coffee liqueur could be an interesting choice.

The Budapest cream slice is not just a dessert, but a true culinary experience that brings together tradition and innovation. With every bite, you will feel how the flavors blend harmoniously, making this dessert an ideal choice for any special occasion. Don’t forget to share this recipe with your loved ones and enjoy unforgettable moments with them!

 Ingredients: Base: 6 eggs, 140 g sugar, 140 g nuts ground in a coffee grinder, 2 tablespoons cocoa, 3 tablespoons flour, teaspoons baking powder. Cream: 250 g butter, 250 g powdered sugar, 2-3 teaspoons instant coffee or cappuccino, 1 egg yolk, 70 g finely chopped nuts. Glaze: 6 tablespoons milk, 200 g sugar, 3 tablespoons cocoa, 100 g butter.

 Tags:  cream puff nuts cream glaze