cakes,  desserts

TV cake (Budapest cake)

This TV cake, also known as Budapest cake, is a famous Romanian cake. I don’t know where the name comes from because it doesn’t look like a TV, but I can tell you for sure that it’s an absolutely delicious cake.
TV cake is also very easy to prepare with a handful of ingredients. It’s made from plain sponge cake,  thin cocoa cake sheets and vanilla cream and topped with a delicious sticky cocoa glaze.
You have to work a little to roll out the dough, it’s true, but you get a huge cake, enough for a crowd, and it totally worth the effort.
You really have to try out this super delicious TV cake!

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Ingredients for the TV cake (for a 32/35 cm – 12.59/ 13.77in)

For sponge cake
– 7 eggs, whites and yolks separated (350gr/ 12.34 oz without shells weight)
– 175 gr (3/4 cup and 2 tablespoons) granulated sugar
– 175 gr (1 and 1/3 cup) flour
– a pinch of salt
– vanilla flavor
For the thin cocoa cake sheets:
– 2 eggs
– 200 gr (1 cup) granulated sugar
– 100 ml (1/2 cup minus 1 tablespoon) vegetable oil
– 100 ml (1/2 cup minus 1 tablespoon) milk
– 1 and 1/3 teaspoon baking ammonia (ammonium carbonate)
– 1 teaspoon lemon juice
– 30 gr (4 tablespoons) cocoa powder
– 500 gr (3 and 3/4 cups + 1 tablespoon) flour
For cream:
– 1 L (4 and 1/4 cups) milk
– 2 eggs
– 200 gr (1 cup) sugar
–  150 gr (1 cup and 2 tablespoons) flour
– vanilla flavor
– 200 gr (2 sticks minus 2 tablespoons) butter
For glaze:
– 30 ml (2 tablespoons) water
– 30 gr (4 tablespoons) cocoa powder
– 200 gr (1 cup) granulated sugar
– 50 gr (3 tablespoons and 1 teaspoon) butter

How to make the TV cake

You should start by preparing the sponge cake.
Preheat the oven to 170 degrees C and coat the baking tray with parchment paper.
Separate the egg yolks from whites.
Place the whites into a large mixing bowl, add a pinch of salt and mix at high speed until fluffy and firm.
Add the granulated sugar, gradually, in 2-3 steps. Continue to mix at high speed until the sugar is completely dissolved (take some foam between your thumb and your forefinger and you shouldn’t feel any sugar). You must obtain a firm and shiny foam.
Add the vanilla flavor and the egg yolks, one by one. Briefly mix after each egg yolk to incorporate.
Add sifted flour, gradually, and slowly incorporate it with a spatula.
Pour the batter into the baking tray. Use a spatula to level the batter.
Place the baking tray into the preheated oven and bake at 170ºC (338º F) for about 25 minutes.

To see if the sponge cake is baked, you should perform the toothpick test: insert a toothpick in the center of the cake and the toothpick should come out clean. If the toothpick is wet, you should bake the cake for a few more minutes.
Remove from the oven and allow to cool on wire racks.
How to make the thin cocoa cake sheets
Use a large bowl to combine sugar, vegetable oil and milk. Add the eggs and mix to incorporate.
Place the baking ammonia (ammonium carbonate) into a small recipient and add 1 teaspoon of lemon juice. You’ll get an effervescent reaction :). Pour this mixture into the bowl and mix to combine.
Add the cocoa powder and combine.
Add the flour, gradually, and mix to incorporate. When the dough becomes too thick to mix, continue to knead by hand until the whole flour is incorporated. You should obtain a workable dough, neither  too sticky nor too hard.
Cover the dough with plastic wrap and allow to rest for about 20 minutes.
Meanwhile prepare the parchment paper.
Place the baking tray on top of the parchment paper and draw its outlines. This will help you to roll out the dough.
Place the dough onto the floured working surface. Divide the dough into 2 equal pieces.
Place 1 piece of dough onto 1 sheet of parchment paper. Roll out the dough to fit the parchment paper. Prick the dough with a fork.
Repeat with the second piece of dough.
Place 1 thin cocoa cake sheet into the baking tray. Place the baking tray into the preheated oven and bake at 170ºC (356º F) for about 10-12 minutes.
Repeat with the second cake sheet.
Allow to  cool.
How to make the cream
Reserve a few tablespoons of cold milk and heat the rest of it. Set aside.
Place the eggs and the sugar into a heatproof pan and mix until creamy.
Add the flour, gradually, and mix to incorporate.
When the mixture becomes to thick, add the cold milk and it will be easier to incorporate the whole flour.
Pour in the hot milk and stir to combine.
Place the pan over medium heat and cook, stirring continuously until thickens.
Remove from heat and add the vanilla flavor.
Allow to cool.
Add soft butter, diced, and mix to combine. Set aside.
How to assemble the TV cake (Budapest cake)
Place 1 cocoa cake sheet into the baking tray (or a platter) and evenly spread 1/2 of vanilla cream.
Place on top the sponge cake and evenly spread the remaining cream.
Place on top the second cake sheet.
Cover the cake with plastic wrap and refrigerate for about 6 hours (over night is even better).
How to make the glaze.
Place all the ingredients into a heatproof pan.
Place the pan over medium heat and cook until the sugar is completely dissolved. Allow to cool until warmish.
Pour the warmish glaze over the cake. Refrigerate for at least 1 hour.
Cut into pieces and serve.

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