Thank you for solving a many-year mystery! When I visited Hvar, the woman who owned the apartment I rented brought me this cake (leftovers from a family party). It remains one of the best desserts I have ever had–though of course being in Croatia helped. Her version had the caramel layers as well (if I remember correctly, some were creamy and some were crunchy), and it looked like something you would find in the finest Parisian patisserie. I have never been able to find a recipe (and never saw it anywhere else in three visits to Croatia) and was always confused by the Hungarian aspect of the name. Now if my baking skills were only up to the task of replicating it…
ReplyHey Val, Did you make it?!
Reading your comment I could almost taste this caramel madjarica!Reply
I love cake but doctors and some health experts found out that if a person eats a piece of cake everyday then this person is likely to live a short life.
ReplyLife without cake is no life.
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I can shed some light on the name, Croatia and Hungary where both part of the Yugoslavian territory, many Hungarians came to Croatia in the 1800’s. It could have been named that as a favorite of a Hungarian girl.
ReplyThe cookies you are thinking about are called “Sarene oblande”. As far as I know, you can’t buy them in stores, but mommys and grannys always bake them for parties! Love them too!!!
ReplyI think you should translate to Croatian!
Thanks John Ten :)
ReplyTamara!!! My mother-in-law made this cake for me for the first time 17 years ago and it has remained my favourite dessert EVER. I’m so excited to try it.
Hvala ljepa!
Anita Dijakovic
ReplyHvala tebi Anita, I’m glad it brought back nice memories :)
ReplyCan you please tell me if the cake layers can be made ahead of time
I am thinking about a week just to save time as I have lots of cakes to make.See Also11 Best Keto Bread RecipesReplyThank you for sharing – so many people are afraid to give their recipes to others and this is a very special dessert. You are very thoughtful and nice to share!
Jean – a Croatian lady.ReplyHow many people will this recipe serve?
ReplyMost of Croatia was Hungary, thus all their pastry customs food resemble very very closely to Hungarian They just made it more their own version……
ReplyHi, I have an issue with the filling… when I take a small part of the boiling milk and mix it with the cocoa powder/flour mixture, it becomes very lumpy, even when I stir it with a whisk very fast. When I put it back into the boiling milk mixture, there’s still lumps. I sifted the mixture onde it thickened to remove the lumps but I’m wondering why it’s doing this? Any suggestions?
ReplyIs the filling suppose to be a thin-pudding consistency?
ReplyHi, jus wondering If it’ll turn out if I make it on the day?
ReplyOmg!! I have been hunting for this recipe for 10 years! Every Easter at primary school my friends mum would melt down their Easter chocolate and make this! Only my friend didn’t like it so I got her piece every day! It is my favourite school memory hahah! I’ll be making for my kids!
Thank you!!ReplyThere is a lot of cross-pollination between Croatians & Hungarians, especially in some regions. Hungarians have TWO desserts this reminds me of… Dobos torte & Gerbeau szellet. Could the Croatians just really have liked the desserts that the ma?ar made? Coffeehouse culture may also have something to do with this & they were very popular in Budapest, Vienna & Paris. Hungarians & Croatians also share a fondness for palacsinta/palacinke.
ReplyWhat size pan do you use for the cake layers?
ReplyHi and thanks for this recipe. Love the flavour! I have problems however with the chocolate glaze – When I pour it on it’s beautiful and shiny, but after cooling overnight in the fridge it always becomes cracked. Do you have a remedy for this or any advice?
ReplyTo Diana, to stop lumps in the filling, first only put a few tablespoons of the milk into the flour to slowly form a thick paste. Then slowly add a few more tablespoons of milk to work this paste into a slurry before slowly adding more milk so mixture becomes becoming runny. Then slowly pour this into the milk mixture, stirring continuously. Hope that helps.
ReplyThese turned out great, very rich and tasty! I had to make a second round of chocolate, I just couldn’t get lumps out. Second batch, I sifted flour into cold milk. It worked a treat. Next time I’d bake the biscuit a bit longer, I prefer mums firm cake, mine was a bit soft.
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