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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



We all keep recipes intending to make them one day and then forget about them. I have been shuffling this recipe from one place to another for the past 45 years. Every time I see it, I decide I will make it soon. When my husband and I got back from our honeymoon in 1967, we went down to Siklós for a visit. That’s where the other branch of the Vári family lived. Before we left Irma néném handed me two recipes. This was one of them. Today I felt nostalgic enough and thought it was time I made this recipe or it could be forever lost to the Universe. My cousins could have been making it for the last 45 years back in Hungary, but I wouldn’t know about that. The recipe starts out “make a piskóta” and then lunches into cooking the pudding. Hungarian recipes tend to be outlines with certain guideposts, intended for cooks rather than for beginners. For instance, the pudding didn’t call for sugar, but I decided it needed it. I increased the cocoa too. As for not having any butter in the pudding… in the end I decided to stick to the original plan and it turned out great. Somehow, the three layers combined, the cake comes out delicious. I was surprised how good this simple cake turned out to be, and provided I last long enough, I will probably make it again.

I used a round cake pan, but it will work in a square or rectangular pan too. Initially I thought the pudding will be too much, but in the end, it was just the right amount.

4 egg yolks
4 heaping Tbsp sugar
4 heaping Tbsp flour
4 egg whites

Chocolate Pudding:
8-10 Tbsp flour
4 Tbsp sugar
3 Tbsp cocoa
4-1/2 cups whole milk

1-1/2 cups whipping cream

• Preheat the oven to 350F.
• Line a round spring-form cake pan with parchment paper.
• Beat the egg yolks and sugar on high speed for 4 minutes.
• Add the flour and beat to combine.
• With clean beaters beat the egg whites until stiff peaks form.
• Gradually very gently fold the beaten egg whites into the yolk mixture.
• Pour the cake batter into the prepared pan and bake until center gently tapped springs back.
• While the cake bakes, prepare the pudding.
• In a heavy pot, bring 1/2 cup of milk to the boil.
• In a mixing bowl combine the flour, sugar and cocoa and set aside.
• Start adding some of the hot milk to the flour mixture, whisking all the while.
• Add the remaining milk and transfer the mixture back to pot.
• Very slowly bring it to the simmer, whisking all the while.
• When the cream is sufficiently thick, remove pot from the stove.
• Cover the hot pudding with plastic wrap, and press it to the top so no skin will form.
• Let the pudding cool down completely.
• Remove the cake from the oven and let it cool in the pan. If you used a spring form pan, remember to cut around the edge before unhooking the spring mechanism.
• Pull out the parchment from under the cake.
• Close back the spring mechanism.
• Spread the chocolate pudding on top of the cake.
• Whip the cream to stiff peaks and spread over the pudding.
• Chill the cake for 3-4 hours.
• Open the spring mechanism, slide the cake over a serving platter and serve.


  1. Muszáj hogy Magyarul irjam ezt a megjegyzést, tudom biztosan hogy te is értesz, és beszélsz, persze irsz is Magyarul. Én 8 éves korom óta vagyok a U.S.-ben, és nálunk a szüleim ránk forcérozták hogy velük Magyarul beszéljünk. Igy ők meg nehezen tanulták meg az Angolt.

    A tortád nagyon klassz, és igazán finom, egyszerü, és imádni való. Örvendek hogy te is használod a régi recepteket, habár nekem nehezebb, mert én már sok mindent el felejtettem, és a recept módját inkább Angolul értem meg.

    I will add your blog to my blogroll list, so I can catch up with your latest. My dear, you need more axposure with all your fantastic things you make!

  2. Zsuzsa, it's such a moving post... Thank you for including your aunt's handwritten recipe. Her gesture was extraordinary. Such beautiful memories add a priceless value to the dish. The cake looks terrific and very original. I have never seen anything similar. From what I see it would disappear in one day ;-)

  3. Szia Elisabeth, Persze, eleg jol beszelek magyarul, tizennyolc eves voltam mikor kijottem Canadaba. En itt jartam egyetemre. Sajnos a gyerekeink egyik sem ert magyarul, habar megtanultak egy par szines szot az ocseimtol mikor tobbszor haza latogattunk veluk Budapestre. Sajnalom, hogy nem volt eronk es energiank hogy megtanitsuk oket ket nyelvre, de arra mar a legelejen rajottunk, hogyha magyarul tarsalgunk itthon, akkor nehezebb szamunkra a munkahelyen es a tarsadalomban. Ket elfoglat embernek szinte lehetetlen ket nyelven nevelni a csaladot. Keves magyar baratot talaltunk es akik vannak azok is szetszortan messze elnek tolunk harom Canadai provinciaban. A legkozelebbi jobarat pl. 400 km-re lakik tolunk. Szuk barati korunk inkabb ugy nez ki mint a United Nation es csak ketten a ferjemmel kepviseljuk a magyarokat. Evekkel ezelott megismertem egy neniket aki Quebecbol szarmazott de a ferje nem beszelt franciaul. Kepzeld a nenikenek egy nap volt egy stroke-ja [szelhudes?] es csak az anyanyelven tudott beszelni. Ferjevel es gyerekeivel csak mutogatva todott tarsalogni. Nos ha megtanitotta volna oket franciara...

    Ank thanks for adding my blog. :-)

  4. Thank you Sissi, my aunty still lives in Siklos, she is in her mid eighties now, and going deaf. The last time I called her on the phone I had to shout and it vas obvious that she couldn't really hear everything I said. I feel a little bad for not making her cake sooner. She cried buckets of tears when I left for Canada.

  5. Zsuzsa, sorry for eavesdropping, but I'm very proud I have understood the first 30% of your answer + some bits of the rest ;-) (I mean the Hungarian one!). I must practice more at least the written language!
    I am very sorry I haven't asked my grandmother some recipes... Like her curd cheese cake. The best in the world. I'm desperately trying to copy it, I'm close, but not exactly there...

  6. Sissi you were not eavesdropping, I never meant to lock anyone out of the conversation it was just fun writing to Elisabeth in my mother tongue. Is there not a living relative who remembers how your grandmother made her cheesecake? In spite of my huge family, several precious recipes have been lost, because nobody thought of preserving them. My feeble attempt at making my grandmother’s steamed dumpling is one of my sore points. I know she made it differently than anyone else I just don’t remember how. Good luck my friend, may you have more luck with the process than I did. You know half the time I think I am trying to reinvent the wheel...




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