My mum used to make this cake when I was a teenager and recently I discovered a coffee shop near my house that sells it. It’s a rich and dense cake, packed with raisins, not your regular light and fluffy type of cake.
And I decided to pair it with a white chocolate buttercream I saw a couple of weeks ago on Cookies & Cups. It’s quite good – you know I’m not a buttercream lass – but it can’t stand the heat. Literally. Even though I had the AC on at 24°C, it started to melt. To be fair, it happened to be one of the hottest days So I had to put the cupcakes in the fridge and I hate cold cake!
By the way, I don’t know why it’s called Hungarian cake. I tried Google and Wikipedia with no luck. That’s just what my mum (and the shop around the corner) calls it
4 eggs, separated
400 g (2 cups) caster sugar
300 ml single cream
4 tbsp vegetable oil
50 g (1/2 cup) grated parmesan
315 g (2 1/2 cups) flour
1 tbsp baking powder
200 g raisins
Preheat oven to 180°C. Line a 23cm round tin with butter and sprinkle with flour.
In the bowl of a stand mixer, beat together yolks, sugar, cream and oil. Fold in parmesan, flour and baking powder.
In a medium bowl, beat the egg whites until stiff peaks start to form. Fold them gently into your batter along with the raisins.
Pour batter into prepared tin and bake for about 50 minutes.
NOTE: As you can see, I baked cupcakes instead of a round cake. I got 16 regular and 20 mini cupcakes.
WHITE CHOCOLATE BUTTERCREAM
(source: Cookies & Cups)
makes 4 cups of frosting
450 g (2 cups) unsalted butter
250 g (2 cups) white chocolate buttons/drops/chips
In a medium saucepan, combine butter and white chocolate buttons. Melt them together over low heat, stirring occasionally. When everything is melted, remove from heat and allow it to sit for 15 minutes or so. Refrigerate until the mixture becomes solid, approximately 3 hours or overnight.
When you’re ready to prepare the frosting, remove from the fridge and allow it to come to room temperature.
Place the entire mass into the bowl of a stand mixer fitted with the paddle attachment and beat for 2-3 minutes, until the frosting becomes light and fluffy.
NOTES: This frosting gets incredibly hard when cold, so allow enough time to get it to room temperature (it took me a couple of hours!), otherwise you won’t be able to beat it.
I used only 2 cups, or thereabouts, to frost all my cupcakes.