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As long as I can remember every Sunday afternoon there was the same cake on our table; three thick layers of piskóta with thin layers of cocoa buttercream in between. I looked forward to my Other Grandmother’s Sunday visit. She always brought us a large bag of fresh popcorn.

My "Other Grandma", Jolán

I ate the popcorn, but I don’t think I ever touched the cake. First of all, you can’t have the same thing all the time, because it becomes boring. Plus the thickness of the cake should be in balance with the buttercream. Too much buttercream and the cake is revolting. Not enough buttercream and even the best piskóta will be dry. When it comes to cake, balance is everything. 

I looked over several versions of ten layered cakes, but I learned from experience that not every picture will match the recipe. I wasn’t sure how evaporated milk will taste in the cream, so rather than taking a chance, I opted for one of my own recipes. I baked ten 7 inch piskóta layers and made a batch of simple cocoa buttercream. I put them together and there you have it a ten layer cake. If I can add one more thing to the recipe, the layers should be VERY thin. 

1 batch of piskóta for the recipe click HERE 
1 batch of cocoa buttercream for the recipe click HERE 

• So just spread everything very, very thin.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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