Kugler Cake

by | Oct 31, 2013 | Desserts

As I mentioned in the previous post, Henrik Kugler was the renowned confectioner of Budapest in the 19th century. The cream of the Hungarian aristocracy, as well as artists, writers spent the afternoons in his coffee house, and it was also popular among the foreigners. He often traveled to Paris to get to know new recipes and expand the selection.

The Kugler Cake was one of the confectionery’s most famous and popular cakes. This more than 100 year old recipe also meets the requirements of our modern age, since it doesn’t contain flour.



For the batter:

  • 250 g (~3 cups) ground almonds
  • 7 egg yolks
  • 7 egg whites
  • 1 tbsp breadcrumbs
  • 100 g (~1/2 cup) castor sugar
  • seeds of a half vanilla bean

For the filling:

  • 100 g (~3,5 oz) bittersweet chocolate
  • 50 ml (~1/4 cup) warm water
  • 100 g (~3/4 cup) powdered sugar
  • 125 g (~1/2 cup) butter, soft
  • seeds of a half vanilla bean

For the topping:

  • grated chocolate or sliced almonds

Preheat the oven to 180°C / 356°F.

Grease a cake tin (ø 24 cm) with butter.

In a medium bowl whisk egg yolks and sugar together, then add ground almonds and breadcrumbs and mix them until thoroughly combined.

In another bowl beat egg whites until you get stiff peaks.

Fold egg whites into egg yolk mixture gently until just blended.

Pour the batter into the tin.

Bake for about 30 minutes until a needle comes out clean.

Run a knife around the edge of the tin. Allow to cool it before removing the rim.

When cool, split into two layers.

Put the chopped dark chocolate into a saucepan, add sugar and vanilla seeds, then pour in water. Melt it slowly over low heat while stirring frequently until it becomes completely smooth.

When the chocolate cooled,  whip it with the soft butter by using an electric whisk.

Spread the bottom layer with 2/3 of the cream, cover with the other layer, then take the remaining cream to spread it onto the top and sides of the cake.

Decorate the top with grated chocolate or sliced almonds.

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Hungarian cottage cheese

This is what Hungarian túró looks like

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.

Metric system vs cup

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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