This cake must be one of the umpteenth adaptations of the Country’s Cake from 2007 in Hungary, but only in spirit. Because 30 eggs and close to a 1 kg of butterfat plus margarine plus whipping cream, albeit large, for one cake? There are lighter adaptations floating around, but all of these recipes rely on commercial pudding mix and large amounts of a non-dairy topping mix, in other words, things I am not keen on using. This may not be the country’s cake, but hey it worked and it is truer to the madártej theme than the original. Made from real food, light and airy, tastes like madártej; it will do.
Cake Base:
4 egg whites
4 heaping Tbsp sugar
4 heaping Tbsp cake flour
Custard Cream:
1 cup whole milk, divided
5 egg yolks
1 stick of vanilla bean, cut in half lengthwise
1/4 cup sugar
1-1/4 cup unsalted butter [Be sure to use unsalted butter!]
Whipped Topping:
1 cup whipping cream
1 Tbsp sugar
1-1/2 tsp pure vanilla extract
• Line the bottom of a round spring-form baking pan with parchment paper.
• Do not butter the sides of pan.
• Beat 4 egg whites until stiff peaks form.
• Beat in 4 heaping Tbsp sugar.
• Gently fold the cake flour into the egg whites.
• Pour the batter into the parchment-lined pan.
• Bake at 350F until toothpick inserted comes out clean.
• Let it cool and then remove the parchment paper.
• Put the cake back into the spring form pan and set aside.
• Make the custard next.
• Place half the milk in a pot with 3 Tbsp from the butter.
• Scrape the seeds from the vanilla pod into the milk and add the pod too.
• Bring it to the boil. Remove from heat and let it cool to room temperature.
• Meanwhile beat the egg yolks and the sugar for 4 minutes.
• Add the remaining milk and whisk to combine.
• Add the egg yolk–milk mixture to the milk mixture that is in the pot.
• Turn on heat and begin to warm mixture, all the while mixing with a wooden spoon.
• Keep stirring and cooking until just below the boiling point. Do not let it boil.
• Remove from heat and let it cool down to room temperature.
• In a large mixing bowl beat the remaining butter until very fluffy.
• Gradually whisk the custard into the whipped butter.
• Pour the custard cream over the cake layer that is in the spring form pan.
• Cover the top with plastic wrap and place in the fridge for overnight.
• Just before serving, beat the whipping cream until almost stiff.
• Add 1 Tbsp sugar, 1-1/2 tsp pure vanilla extract and beat until very stiff peaks form.
• Spread the whipped cream over the chilled custard cream.
• Run a blunt knife around the perimeter of the pan and unhook the spring mechanism.
• Slide the cake onto a platter.
• Slice cake with a sharp, wet knife.
