Madjarica shows up at almost every celebration in Croatia, from weddings to name days. The first time I made it, I was working from a handwritten note from a woman in Slavonia who measured everything in coffee cups and handfuls. It took me three attempts to get the layers thin enough. The cake is a project. Six or more pastry sheets, a cooked chocolate custard, and a glaze that needs to set overnight. But when you cut through all those layers and see the clean lines of pastry and filling, you understand why people keep making it.
The filling is rich without being sweet. The filling is slightly bitter from dark chocolate and rum, balanced against the buttery pastry. I make this at least twice a year, and I still find it satisfying every time I peel back the parchment and see the layers stayed even.
How to Make Madjarica
Roll the Dough Thin
Each layer should be about 2-3mm thick. If you can almost see through it, you are close. Thicker layers mean a doughy, heavy cake instead of the delicate structure madjarica is known for. 
Roll directly on parchment paper, trim to the size of your pan, and bake each sheet separately at 180C (350F) for 8-10 minutes. They should be pale gold, not brown.
Cook the Custard Until It Pulls Away
Stir the custard constantly over medium heat. When it thickens enough to pull away from the sides of the pan and hold a trail from the spoon, it is done. Undercooking means a runny filling that seeps through the layers.
Add the butter and rum while the custard is still hot. The butter needs the heat to melt and incorporate smoothly.
Let It Set Overnight
Assemble the cake and press it gently with a weight in the fridge overnight. The custard needs time to firm up and the pastry layers need to absorb some moisture. Cutting it too early gives you a mess. A full night changes the texture completely.
Madjarica – Croatian Layer Cake
- Total Time: 110 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A stunning Croatian dessert, perfect for celebrations. Layers of delicate cake, rich chocolate filling, and a glossy glaze.
Ingredients
- 1 lbs (600 g) all-purpose flour
- 2 egg whites
- 2 lbs (180 g) sour cream
- 1 tsp baking powder
- 2 lbs (180 g) sugar
- 2 lbs (180 g) butter
- 4 cups (1 L) milk
- 5 tbsp all-purpose flour
- 5 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 lbs (200 g) sugar
- 1 lbs (50 g) dark chocolate
- 1 tbsp rum
- 1 lbs (100 g) dark chocolate
- 3 tbsp oil
- 1 lbs (50 g) butter
Instructions
- Prepare the Filling
- In a large saucepan, bring the milk, sugar, and vanilla extract to a boil.
- In a separate bowl, whisk together a portion of the milk with the cocoa powder and flour until smooth.
- Gradually add the cocoa-flour mixture to the boiling milk, stirring constantly. Add the dark chocolate and continue cooking until the mixture thickens.
- 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
- 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.
- 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.
- 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
- In a heatproof bowl, melt the dark chocolate, butter, and oil together, stirring until smooth.
- Assemble 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.
- Pour the hot chocolate glaze over the top of the cake, spreading evenly.
- Refrigerate the assembled cake overnight to set.
- Serve
- The next day, cut the cake into small rectangles and serve.
Notes
- To prevent the cake layers from drying out, wrap tightly in plastic wrap after baking and before assembling.
- For a richer flavor, use high-quality dark chocolate in both the filling and the glaze.
- If you don’t have rum, substitute with an equal amount of strong coffee or vanilla extract.
- Prep Time: 60 minutes
- Chilling Time: Overnight
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use instant yeast dough instead of pastry dough?
No. Madjarica uses a pastry dough rolled very thin. Yeast dough would be too puffy and soft. The thin, crisp pastry layers are what define the cake.
How long does madjarica keep?
Covered in the fridge, it keeps for 5-6 days and actually improves over the first two days as the layers soften and meld with the filling. It does not freeze well because the custard changes texture.
What can I substitute for rum?
Strong brewed espresso works well. It keeps the slight bitterness that balances the chocolate. You could also use vanilla extract, but you lose some of the depth that rum or coffee provides.
Omg!! 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!!
Hi, jus wondering If it’ll turn out if I make it on the day?
Is the filling suppose to be a thin-pudding consistency?
Hi, 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?
Most of Croatia was Hungary, thus all their pastry customs food resemble very very closely to Hungarian They just made it more their own version……
How many people will this recipe serve?
Thank 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.
Can 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.
Hvala tebi Anita, I’m glad it brought back nice memories :)
Tamara!!! 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
I think you should translate to Croatian!
Thanks John Ten :)
The 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!!!
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.
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.
Life without cake is no life.
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…
Hey Val, Did you make it?!
Reading your comment I could almost taste this caramel madjarica!