The House Cake (or Snow House Cake) is a classic, showy, filled Hungarian cake, named after its characteristic triangular shape made of dough bars. The bars are filled with a thick, creamy pudding filling, and the outside is covered with chocolate glaze and coconut flakes.
Here is a detailed recipe for making the House Cake:
🏠 House Cake (Snow House Cake)
The recipe consists of two parts: the soft, honey dough sheets and bars, and the silky pudding cream.
I. Dough Ingredients
The dough is divided into two parts: white sheets (base and sides) and cocoa bars (the top of the house).
$60 \text{ dkg}$ fine flour
$25 \text{ dkg}$ sugar
$5-6 \text{ dkg}$ lard or butter/margarine
$2 \text{ pcs}$ eggs
$2 \text{ tbsp}$ honey (liquid)
$5 \text{ tbsp}$ milk
$1 \text{ tsp}$ baking soda
$1-2 \text{ tbsp}$ unsweetened cocoa powder (for the brown dough)
II. Cream Ingredients
$3 \text{ packages}$ vanilla pudding powder
$7 \text{ dl}$ milk
$10 \text{ tbsp}$ sugar (or to taste)
$25 \text{ dkg}$ butter or margarine (soft, room temperature)
$20 \text{ dkg}$ powdered sugar (for the butter part)
III. For the Top
$15 \text{ dkg}$ dark chocolate (or cake coating)
$1 \text{ tbs}$ cooking oil (for glazing)
Coconut flakes for sprinkling
👨🍳 Preparation
- Prepare the Dough
Ingredients: Mix the fat/butter, sugar, eggs, honey and milk.
Knead: Mix the baking soda into the flour, then add the wet ingredients. Knead the dough quickly.
Division: Divide the dough into two parts.
Keep one part white (approx. $400 \text{ g}$).
Knead the cocoa powder into the other part (approx. $350 \text{ g}$).
Baking white sheets: Divide the white dough into two equal sheets. Roll them out and place them on the back of a baking sheet lined with baking paper. Bake in a preheated $180^\circ\text{C}$ oven for about $10-12 \text{ minutes}$ (until light). While still warm, cut both sheets into 3 equal strips.
Baking cocoa bars: Roll out the cocoa dough into about 12 equal, long bars (the same size as the sheets). Place them on a baking sheet lined with baking paper and bake for about $10-15 \text{ minutes}$. - Preparing the Cream
Cooking the Pudding: Boil the pudding powder, sugar and milk until thick. Let it cool completely (to room temperature).
Buttercream: Cream the soft butter/margarine with the powdered sugar.
Mixing: Gradually stir the cooled pudding into the buttercream. You should have a silky, smooth cream. - Assembly (Building the Roof)
You will build two separate roofs, each using 3 white sheets and 6 cocoa bars.
Place a white strip on a tray or board. Spread a thick layer of cream on it.
Place 3 cocoa bars on it lengthwise (with a gap of about $2-3 \text{ mm}$).
Spread the bars with cream, filling the gaps between the bars. Place 2 cocoa bars on top.
Spread the 2 bars again with cream. Place 1 cocoa bar on top.
Smooth the remaining cream on the top and sides of the bars, forming a triangle shape.
Attach the remaining two white stripes to the creamy sides, as if they were the two sides of the roof.
Refrigerate: Place in a cold place, ideally overnight, so that the sheets soften and the cream sets.
- Finish
Glaze: The next day, melt the dark chocolate with the cooking oil over steam or in the microwave. Smooth the glaze over the top of the cake.
Sprinkle: Sprinkle generously with coconut flakes while the chocolate is still firm.
Slice: Once the glaze has hardened, slice with a sharp knife.
Bon appetit on this showy, festive cake! Would you like to know how to make it much easier, with biscuit dough?