by | Mar 13, 2014 | Desserts

The story of Indiáner relates closely to the Theater an der Wien whose intendant was Count Ferdinánd Pálffy in the first half of the 19th century. The count took notice of an Indian artiste who he managed to engage for guest appearance in the Viennese theater. The intendant asked the chef to create a sweet that resembles the artiste’s skin color. He liked the cake so much that he ordered to give each visitor one for free upon entering. Next day the new cake, Indiáner was in request in all of Vienna’s confectioneries.

Nowadays Indiáner can be found just in a few cake shops because it’s best when fresh, but if you have a free afternoon, it’s easy to prepare it at home. Bake little sponge cakes, dip into melted chocolate and fill them with whipped cream. It sounds easy, doesn’t it? Let’s see the details.


For the batter:

  • 4 eggs
  • 40 g (~3 1/2 tbsp) sugar
  • 100 g (~3/4 cup) flour
  • 1 tbsp. water

For the topping:

  • 150 g (~5 oz) bitter sweet chocolate
  • 1,5 tbsp. oil

For the filling:

  • 250 ml (~2/3 cup) cream
  • 2 tbsps. castor sugar
  • seeds of a half vanilla bean (optional)

Preheat the oven to 180°C / 356°F.

Seperate the eggs into two bowls. Beat the egg whites with sugar until they keep their shape.

Whisk the egg yolks with one tbsp. of flour and water until lump free. Add the beaten egg whites, then the rest of the flour and mix them up gently.

Spoon the batter in a piping bag and squeeze to make heaps of 5 cm in a baking pan lined with parchment paper.

Bake them for 8-10 minutes.


Carefully hollow out the centre of the cooled cakes by using a knife. Level the half of the cakes by cutting off the peaks, these will be the soles of Indiáner.


Melt the chocolate in a heatproof bowl over a pan of simmering water. Add the oil while stiring.

Dip the cakes into the chocolate and place them onto parchment paper to let the chocolate set.


Whip the cream with sugar and vanilla seeds, then fill the cakes.

Indiáner – photo:

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Hungarian cottage cheese

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You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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