bakery
baked
holiday
dessert
dense
Hungarian
festive
Room Temperature
Flódni (Hungarian Layered Cake)
Difficulty
hard
Time
2h 45m
Price Category
average
Calories
High
Flódni is an iconic Hungarian Jewish cake that captivates with its rich flavors and layered structure. Four different fillings – poppy seed, walnut, apple, and plum jam – alternate between thin, crumbly pastry layers, creating a unique harmony. Although its preparation is time-consuming, the result is an unforgettable dessert that has rightfully become a favorite on Hungarian festive tables. Make this special cake yourself and amaze your family or guests!
ingredients
Steps
Prepare the Dough
Crumble the flour with the cold butter, then add the sugar, salt, lemon zest, egg yolks, sour cream, and yeast. Knead into a smooth dough, then divide into four equal parts. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Fillings
For the poppy seed filling, bring the milk and sugar to a boil, then stir in the poppy seeds, lemon zest, and raisins. Cook for a few minutes until thickened, then cool. Prepare the walnut filling in the same way. For the apple filling, grate the apples, squeeze out their juice, then mix with sugar, cinnamon, and lemon juice. Sauté for 5-7 minutes over medium heat until softened, then cool.
Layering and Baking
Preheat the oven to 170°C (340°F). Line a 20x30 cm (8x12 inch) baking pan with parchment paper. Roll out the first dough sheet to the size of the pan, place it in, then spread half of the plum jam. Roll out the second sheet, place it over the jam, and spread with the poppy seed filling. The third sheet gets the walnut filling, the fourth the remaining plum jam, and the fifth the apple filling. Finally, roll out the last dough sheet and place it on top. Prick with a fork, brush with beaten egg white, and bake for 60-70 minutes until golden brown.
Cooling and Serving
Remove from the oven and let it cool completely in the pan before slicing. Flódni is best if left to rest overnight in the refrigerator, allowing the flavors to meld and the layers to set nicely. Serve at room temperature.
Extra Tips
► To make rolling out the dough easier, divide it into four equal parts and always work on a floured surface.
► Let the Flódni cool completely before slicing, so the layers set nicely and it's easier to cut.
► You can enhance the flavor of the fillings with a little rum or rum extract, especially for the poppy seed and walnut fillings.
Nutrition
| Per 100g | Per Serving 120g / 4.2 oz | |
|---|---|---|
| Calories | 380 kcal | 456 kcal |
| Protein | 7.5g | 9g |
| Fat | 20g | 24g |
| Carbohydrate | 42g | 50.4g |
| Fiber | 3.5g | 4.2g |
| Sugar | 23g | 27.6g |