Ah, “Amerikai krémes”! This is a classic Hungarian dessert that, despite its name (“American Cream Cake”), is very much a staple in Hungarian bakeries and households. It’s known for its delightful layers and creamy texture.

The “Amerikai krémes” typically consists of:

1. A soft, often cocoa-flavored sponge cake base: This forms the foundation of the dessert.
2. A generous layer of rich, cooked cream (pudding-like filling): This is the heart of the “krémes” (creamy) part. It’s usually a vanilla or sometimes cocoa-flavored custard, often enriched with egg whites that are folded in while the pudding is still warm, giving it a unique, airy, yet firm texture.
3. A top layer of whipped cream: This adds a light, airy finish to the rich cream layer.
4. Often garnished with grated chocolate or chocolate shavings: For an extra touch of decadence and visual appeal.

The challenge and the charm of “Amerikai krémes” lie in getting the cream layer just right – it should be smooth, thick, and well-set, but still delightfully creamy.

Here’s a typical recipe for “Amerikai krémes”:

Amerikai Krémes (Hungarian Cream Cake)

This recipe delivers a wonderfully rich and creamy dessert that’s perfect for any occasion.

Yields: 1 (approx. 27×37 cm / 10.5×14.5 inch) baking sheet, 12-16 servings Prep time: 45-60 minutes Baking time: 30-35 minutes Chilling time: Minimum 4-6 hours, ideally overnight

Ingredients:

For the Cocoa Sponge Cake Base (Piskóta):

• 7 large egg yolks
• 200 g (1 cup) granulated sugar
• 15 tbsp warm water
• 2 tbsp vegetable oil
• 200 g (1 ⅔ cups) all-purpose flour
• 1 packet (12-15g) baking powder
• 2 tbsp unsweetened cocoa powder

For the Cream Filling (Krém):

• 7 large egg whites
• 7-10 tbsp granulated sugar (adjust to your sweetness preference)
• 2 packets (approx. 80g total) vanilla pudding powder (the type for cooking with milk)
• 5-6 dl (approx. 2-2.5 cups) milk (or water, as some traditional recipes use water for a lighter cream)
• Pinch of salt (for egg whites)

For the Whipped Cream Topping (Habtejszín):

• 4 dl (approx. 1 ¾ cups) heavy whipping cream (min. 30% fat), well chilled
• 3 tbsp powdered sugar
• 1 packet (10g) whipped cream stabilizer (habfixáló), optional but recommended for stability
• Grated chocolate or chocolate shavings for garnish

Equipment:

• Large baking sheet (approx. 27×37 cm), lined with parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan

Instructions:

Part 1: Prepare the Cocoa Sponge Cake Base

1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a large baking sheet (approx. 27×37 cm) with parchment paper.
2. Mix Egg Yolks: In a large bowl, whisk the egg yolks with sugar, warm water, and vegetable oil until light, creamy, and slightly pale.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder.
4. Fold In Dry Ingredients: Gradually add the dry ingredients to the egg yolk mixture, gently folding until just combined. Be careful not to overmix.
5. Bake: Pour the batter evenly onto the prepared baking sheet. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the sponge cake cool completely on the baking sheet.

Part 2: Prepare the Cream Filling

1. Prepare Pudding: In a saucepan, mix the vanilla pudding powder with a small amount of milk (about 1-2 dl) until smooth. Bring the remaining milk to a boil. Once boiling, gradually whisk in the pudding mixture and cook over medium heat, stirring constantly, until it thickens into a very thick pudding. Ensure it’s very dense.
2. Whip Egg Whites: While the pudding is cooking, in a clean, large bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar (7-10 tbsp) to the egg whites and continue whipping until you have a glossy, firm meringue.
3. Combine Pudding and Meringue: This step is crucial. While the pudding is still hot, carefully and gently fold the warm pudding into the whipped egg white meringue. Work quickly but gently to incorporate them fully without deflating the meringue too much. The heat from the pudding will gently cook the egg whites further and create the unique texture of the cream.
4. Spread Cream: Immediately spread the warm cream filling evenly over the cooled cocoa sponge cake base on the baking sheet.
5. Second Bake (Optional, but traditional): Return the cake with the cream layer to the oven for another 10-15 minutes at 180°C (350°F). This helps to set the cream layer and give it a slightly firmer, airy texture.
6. Cool Completely: Remove from the oven and let the entire cake cool completely at room temperature. This is very important before adding the final layer.

Part 3: Prepare the Whipped Cream Topping

1. Whip Cream: In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and whipped cream stabilizer (if using).
2. Whip until Stiff: Beat with a hand mixer or stand mixer until stiff peaks form. Be careful not to over-whip.

Part 4: Assemble and Garnish

1. Spread Whipped Cream: Once the cream layer is completely cool, spread the whipped cream evenly over the top.
2. Garnish: Generously sprinkle grated chocolate or chocolate shavings over the whipped cream.
3. Chill: Place the entire cake in the refrigerator for a minimum of 4-6 hours, or ideally overnight. Chilling is essential for the cream layers to set properly and for the flavors to meld.
4. Slice and Serve: When ready to serve, cut the cake into squares or rectangles. Enjoy!

“Amerikai krémes” is a beloved Hungarian dessert, and for good reason – it’s comforting, rich, and perfectly balanced with its different textures. Jó étvágyat!