from It Happened on Sweet Street
The following recipe was given to me by my son’s Hungarian babysitter, who made it for him for every birthday. After she passed away, I continued the tradition.
8 tbsp flour
8 tbsp sugar
I tsp. vanilla extract
1 tsp butter
Separate eggs. Beat egg whites until firm.
Beat egg yolks with sugar and vanilla until smooth. Add flour bit by bit and mix well.
Add the mixture to the egg whites with a continuous gentle mixing with a large spoon – the mixture must be uniform.
Transfer batter to a 9×13” baking pan which is prepared with butter and flour. Bake for 35 min in a preheated oven to 350 degrees.
Cool it and slice in half lengthwise (note, it will sink in the middle leaving a perfect container for the filling) and transfer it to a serving dish.
Fill the bottom layer as below.
Place the second layer on top with the indented side facing down. Ice with whipped cream
2 cups sliced strawberries
¼ cup sugar
5-10 strawberries (whole)
Roughly slice fresh strawberries and sprinkle with a light coating of sugar – let sit.
Beat whipping cream. For the middle of the cake mix the strawberries with 4 tbsp whipping cream.
Use full strawberries upside down on top of cake as a decoration.
Nada’s Tips & Tricks: This is a popular dessert for Easter and then you can bring it out again when strawberries are fresh and in season. Every European baba has a version of this delectable dessert…basically a sponge cake with different fillings, depending on the season. The Hungarians also have a Piskota Torta that is torte base and is wonderful with strawberries as well.
Contents and images used with permission by author Caroline Adderson. https://www.carolineadderson.com/