Madjarica – Croatian Layer Cake

A beautiful and delicious traditional Croatian cake that is a welcome addition to any celebratory table, winter or summer.

Madjarica is a traditional Croatian layer cake that holds a special place in the culinary heritage of Croatia. Its name, Madjarica, translates to “Hungarian girl,” reflecting the historical influence and cultural exchange between Croatia and Hungary. The cake is famous for its elaborate layers of thin pastry filled with a rich, chocolate-flavored cream, topped with a glossy chocolate glaze.

The cake’s precise origins are somewhat obscure, but it has become a staple in Croatian households, particularly during festive occasions, holidays, and family gatherings.

Visit the Honest Cooking Cookbook Shop

Every Croatian family has its own recipe, usually written in old grandma’s textbooks and passed on from one generation to another.  Some versions use caramel for the filling, some don’t. Besides cocoa, I always put some chocolate in the filling, which makes the flavor really full. The recipe always produces a large amount of cake. Furthermore, it is cut into small rectangles, so it’s the perfect cake for any celebration – winter or summer.

How to Make Madjarica – Croatian Layer Cake

Prepare the Filling

1. Cook the Milk:
   • In a large saucepan, bring the milk, sugar, and vanilla extract to a boil.
2. Mix Cocoa and Flour:
   • In a separate bowl, whisk together a portion of the milk with the cocoa powder and flour until smooth.
3. Combine and Thicken:
   • Gradually add the cocoa-flour mixture to the boiling milk, stirring constantly. Add the dark chocolate and continue cooking until the mixture thickens.
4. Finish the Filling:
   • Remove from heat and immediately stir in the butter and rum. Mix until the butter is fully melted and the mixture is smooth. Cover with plastic wrap and let cool completely.

Make the Cake Layers

1. Prepare the Dough:
   • In a large mixing bowl, beat the butter, sugar, egg whites, and sour cream until fluffy.
   • Gradually add the sifted flour and baking powder, kneading until a smooth dough forms.
2. Divide and Roll:
   • Divide the dough into six equal parts.
   • Roll each part between two sheets of parchment paper into thin rectangles, sized to fit your baking tray.
3. Bake the Layers:
   • Preheat the oven to 356°F (180°C).
   • Bake each layer, one at a time, on a parchment-lined baking tray for about 8 minutes, or until set but still pale. Cool completely on a wire rack.

Prepare the Glaze

1. Melt the Chocolate:
   • In a heatproof bowl, melt the dark chocolate, butter, and oil together, stirring until smooth.

Assemble the Cake

1. Layer the Cake:
   • Place the first baked layer into a baking tray.
   • Spread an even layer of the filling over it.
   • Repeat the layering process, finishing with a dough layer on top.
2. Add the Glaze:
   • Pour the hot chocolate glaze over the top of the cake, spreading evenly.
3. Chill the Cake:
   • Refrigerate the assembled cake overnight to set.

Serve

1. Cut and Serve:
   • The next day, cut the cake into small rectangles and serve.

Recipe Notes

• Dry Ingredients: Sift the flour and baking powder together to ensure an even texture.
• Cooling: Let the filling cool completely before assembling the cake to prevent melting.
• Pressing the Layers: Use a flat object to gently press the layers while they cool to keep them flat.
• Chill Time: Allow the cake to chill overnight for the best texture and flavor integration.

Madjarica – Croatian Layer Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Author: Tamara Novakovic
• Total Time: 1h 45m plus chilling time
• Yield: 24 pieces 1x

Print Recipe

Pin Recipe

Description

A beautiful, and delicious traditional Croatian cake that is a welcome addition to any celebratory table, summer or winter.

---

Ingredients

Units USM Scale 1x2x3x

Cake Layers:

• 21.1 oz all-purpose flour (600 g)
• 2 egg whites
• 6.3 oz sour cream (180 g)
• 1 tsp baking powder
• 6.3 oz sugar (180 g)
• 6.3 oz butter (180 g)

Filling:

• 4 cups milk (1 L)
• 5 tbsp all-purpose flour
• 5 tbsp cocoa powder
• 1 tsp vanilla extract
• 7 oz sugar (200 g)
• 1.7 oz dark chocolate (50 g)
• 6.3 oz butter (180 g)
• 1 tbsp rum

Glaze:

• 3.5 oz dark chocolate (100 g)
• 3 tbsp oil
• 1.7 oz butter (50 g)

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Filling

1. Cook the Milk:
   • In a large saucepan, bring the milk, sugar, and vanilla extract to a boil.
2. Mix Cocoa and Flour:
   • In a separate bowl, whisk together a portion of the milk with the cocoa powder and flour until smooth.
3. Combine and Thicken:
   • Gradually add the cocoa-flour mixture to the boiling milk, stirring constantly. Add the dark chocolate and continue cooking until the mixture thickens.
4. Finish the Filling:
   • Remove from heat and immediately stir in the butter and rum. Mix until the butter is fully melted and the mixture is smooth. Cover with plastic wrap and let cool completely.

Make the Cake Layers

1. Prepare the Dough:
   • In a large mixing bowl, beat the butter, sugar, egg whites, and sour cream until fluffy.
   • Gradually add the sifted flour and baking powder, kneading until a smooth dough forms.
2. Divide and Roll:
   • Divide the dough into six equal parts.
   • Roll each part between two sheets of parchment paper into thin rectangles, sized to fit your baking tray.
3. Bake the Layers:
   • Preheat the oven to 356°F (180°C).
   • Bake each layer, one at a time, on a parchment-lined baking tray for about 8 minutes, or until set but still pale. Cool completely on a wire rack.

Prepare the Glaze

1. Melt the Chocolate:
   • In a heatproof bowl, melt the dark chocolate, butter, and oil together, stirring until smooth.

Assemble the Cake

1. Layer the Cake:
   • Place the first baked layer into a baking tray.
   • Spread an even layer of the filling over it.
   • Repeat the layering process, finishing with a dough layer on top.
2. Add the Glaze:
   • Pour the hot chocolate glaze over the top of the cake, spreading evenly.
3. Chill the Cake:
   • Refrigerate the assembled cake overnight to set.

Serve

1. Cut and Serve:
   • The next day, cut the cake into small rectangles and serve.

Notes

• Dry Ingredients: Sift the flour and baking powder together to ensure an even texture.
• Cooling: Let the filling cool completely before assembling the cake to prevent melting.
• Pressing the Layers: Use a flat object to gently press the layers while they cool to keep them flat.
• Chill Time: Allow the cake to chill overnight for the best texture and flavor integration.

• Prep Time: 45 mins
• Chilling Time: Overnight
• Cook Time: 60 mins
• Category: Dessert
• Method: Baking
• Cuisine: Croatian

Nutrition

• Serving Size: 70g
• Calories: 280
• Sugar: 20g
• Sodium: 110mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg