Ahhh, the beloved Hungarian Layered Honey Cake – also known as MĂ©zes KrĂ©mes 🍯đź‡đź‡ş – is a true showstopper! It’s one of Hungary’s most iconic desserts: thin layers of honey-flavored pastry filled with rich vanilla custard or semolina cream, then topped with a silky chocolate glaze or powdered sugar. Soft, tender, and nostalgic, it only gets better as it rests.
Here’s a classic version you’ll want to keep forever:
đź‡đź‡ş Hungarian Layered Honey Cake (MĂ©zes KrĂ©mes)
Yields: One 9×13 inch cake (about 16–20 slices)
Prep Time: 1 hour
Resting Time: 6–12 hours (best overnight!)
Bake Time: ~5 minutes per layer
🍯 Dough Ingredients (for 4 thin layers):
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (80 g) honey
- 1/2 cup (115 g) unsalted butter
- 2 eggs
- 1 tsp baking soda
- Pinch of salt
🍮 Vanilla Custard Filling:
- 2 1/2 cups (600 ml) milk
- 1/2 cup (100 g) granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup (115 g) butter, softened
(Some Hungarian families use cooked semolina instead of flour and cornstarch. I’ll note that below too.)
🍫 Optional Chocolate Glaze:
- 3.5 oz (100 g) dark chocolate
- 2 tbsp butter
Or just dust the top with powdered sugar — both are traditional!