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Mađarica sits near the top of many Croatian family dessert lists: a long, neat slab of pale pastry sheets wrapped around dark chocolate cream, finished with a smooth glaze that cuts into tidy rectangles. It appears at Christmas, Easter, birthdays, weddings, name days, and almost any gathering where several cakes share one crowded tray. In many homes, the precision of those stripes and the tenderness of the bite signal the skill of the baker as clearly as any fancy torte.
The name itself draws curiosity. “Mađarica” literally means “Hungarian girl” or “Hungarian woman”, a reminder of the long, entangled story between Croatian and Hungarian cuisines inside the former Austro-Hungarian sphere. The cake echoes other Central European layered desserts such as Dobos or various Hungarian and Austrian custard slices, yet over time it settled firmly into Croatian tradition with its own proportions, techniques, and sense of occasion.
Structurally, Mađarica is a study in repetition and restraint. Thin, fairly neutral pastry layers provide gentle structure rather than bold flavour. They bake quickly on the back of a baking tray, remaining pale and supple. Between them goes a cooked chocolate cream: milk-based, thickened with flour and starch, enriched with butter and dark chocolate, sometimes lifted with cocoa, instant coffee, or a splash of rum. Once stacked, the cake rests for many hours, often overnight, so the cream can soften the pastry sheets and the layers press into one another. The final touch is a dark glaze that sets to a soft, sliceable sheet.
This version follows that familiar structure but leans on a few test-kitchen priorities. The dough uses egg whites and sour cream, which keep the layers tender while still allowing clean cuts. The filling combines flour and cornstarch for a custard that thickens reliably without turning gummy, then finishes with both cocoa powder and real chocolate for depth. A modest amount of chocolate spread folds in extra cocoa solids and a subtle hazelnut note, in line with many modern Croatian home versions.
Time and patience matter more than any single “secret.” Each sheet needs rolling to an even thickness so the layers bake consistently. The chocolate cream must cook long enough to bubble and lose any raw flour taste, yet not so long that it catches on the bottom of the pan. Warm cream spreads more smoothly over the fragile baked sheets, while a long chill helps everything firm up before glazing and slicing. The result, when handled calmly, is a cake that looks intricate yet cuts into compact slices suited to coffee after a long meal.
Mađarica suits many tables. It contains wheat, dairy, and eggs, so it sits firmly in the traditional Central European baking repertoire rather than modern special-diet baking. On the other hand, the cake keeps well, travels neatly in a tin, and even improves after a day or two as the layers relax. A single batch yields a generous number of small pieces, which suits buffet-style celebrations, church gatherings, or big family holidays when several desserts circulate at once. For anyone curious about Croatian home baking beyond the famous fritule or walnut rolls, Mađarica offers a clear window into everyday festive pastry: measured, careful, quietly indulgent rather than showy.
16
servings90
minutes45
minutes400
kcalThis Mađarica recipe gives a classic Croatian chocolate layer slice: six thin pastry sheets, a cocoa-and-chocolate custard filling, and a soft, glossy glaze on top. The dough comes together quickly from pantry staples, then chills before being rolled into very thin rectangles that bake in a few minutes each. The filling cooks on the stove as a milk custard enriched with butter, dark chocolate, and a little chocolate spread for depth. Once assembled, the cake rests overnight so the layers soften and blend. The texture balances gentle chew from the pastry with a smooth, firmly set chocolate cream. It serves a crowd, keeps well for several days, and fits holiday spreads, birthdays, and coffee gatherings alike.
All-purpose flour – 600 g (about 4 ¾ cups) — standard white flour; avoid cake flour, which can turn the layers fragile.
Baking powder – 1 tsp (about 5 g) — gives a light lift so the layers do not feel dense.
Fine salt – ¼ tsp — sharpens flavour and keeps sweetness balanced.
Unsalted butter – 180 g (¾ cup), softened — brings richness and a tender, short bite; room-temperature for easier mixing.
Granulated sugar – 180 g (¾ cup + 2 tbsp) — lightly sweetens the sheets without turning them brittle.
Egg whites – 2 large (about 60 g) — strengthen the dough while keeping it relatively light.
Full-fat sour cream – 180 g (¾ cup) — adds gentle acidity and helps create supple, rollable dough.
Extra flour for rolling — for dusting parchment and the rolling pin.
Whole milk – 1 litre (about 4 cups + 2 tbsp) — forms the base of the custard; low-fat milk gives a thinner, less silky cream.
Granulated sugar – 200 g (1 cup) — sweetens the cream and balances cocoa bitterness.
Unsweetened cocoa powder – 50 g (about ½ cup loosely packed) — provides deep chocolate flavour; natural or Dutch-process both work, with colour and flavour varying slightly.
All-purpose flour – 100 g (¾ cup) — primary thickener for the custard.
Cornstarch – 30 g (¼ cup) — adds silkiness and helps the cream slice cleanly.
Dark chocolate – 100 g (3 ½ oz), 60–70% cocoa, chopped — reinforces cocoa flavour and improves texture.
Unsalted butter – 180 g (¾ cup), softened and cut into cubes — whisked in at the end for gloss and richness.
Chocolate-hazelnut spread – 50 g (about 3 tbsp) — optional but common; adds subtle nutty depth.
Vanilla extract – 1 tsp — rounds out flavour.
Dark rum – 1 tbsp, optional — classic aroma in many family recipes; can be omitted.
Instant coffee granules – 1 tsp, optional — sharpens chocolate flavour without a strong coffee note.
Dark chocolate – 150 g (about 5 ¼ oz) — 55–70% cocoa, depending on how intense a topping is preferred.
Unsalted butter – 60 g (¼ cup) — soft glaze that slices without shattering.
Neutral oil or milk – 2–3 tbsp — sunflower oil or mild vegetable oil gives shine; milk yields a slightly softer finish.
Combine dry ingredients. In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
Cream butter and sugar. In a separate bowl, beat softened butter with sugar for 2–3 minutes until lighter and slightly fluffy.
Add egg whites and sour cream. Beat in egg whites, then sour cream, until the mixture looks smooth and cohesive; slight curdling at this stage evens out once flour goes in.
Form the dough. Add the flour mixture in two or three additions, mixing with a spatula or wooden spoon until a soft dough forms and no dry patches remain.
Knead briefly. Turn the dough onto a lightly floured surface and knead gently for 20–30 seconds, just until smooth and unified. Over-kneading makes the layers tougher.
Chill. Shape into a flat rectangle, wrap tightly, and chill for 30–45 minutes. This rest makes rolling easier and reduces shrinkage in the oven.
Preheat the oven. Set the oven to 180°C (350°F). Line the back (underside) of a rectangular baking tray, about 38×26 cm / 15×10 in, with baking paper.
Divide the dough. Weigh the chilled dough and divide into 6 equal pieces; shape each into a small rectangle.
Roll the first sheet. Place one piece of dough between two sheets of lightly floured baking paper. Roll to a very thin rectangle matching the size of the tray, with even thickness across the sheet.
Transfer to tray. Peel away the top paper, slide the dough (still on the lower sheet) onto the inverted tray, and trim edges if needed.
Bake. Bake each layer for about 5–8 minutes until set and only faintly coloured at the edges. The sheet should remain pale and flexible rather than browned.
Cool and repeat. Slide the baked sheet with paper onto a cooling rack. Repeat rolling and baking with remaining dough pieces, re-using the tray. Keep layers flat while cooling; another tray placed on top helps keep them even.
Mix dry thickening ingredients. In a bowl, whisk flour, cornstarch, and cocoa until no lumps remain.
Heat milk and sugar. In a large saucepan, combine milk and sugar. Warm over medium heat, stirring from time to time, until steaming and close to a simmer.
Make a slurry. Ladle a cup of hot milk into the flour–cocoa mixture, whisking until perfectly smooth.
Cook the custard. Pour the slurry back into the saucepan in a thin stream, whisking constantly. Cook over medium heat, whisking, until the mixture thickens and starts to bubble slowly; this usually takes 5–7 minutes.
Add chocolate and flavourings. Remove from the heat. Immediately add chopped dark chocolate, vanilla, instant coffee (if using), chocolate spread, and rum. Stir until the chocolate melts and the cream looks smooth and glossy.
Finish with butter. Let the custard stand for 2–3 minutes to cool slightly, then whisk in the butter cubes until fully incorporated. The cream should be thick yet spreadable while still warm.
Portion the cream. Divide the warm cream into 5 equal portions (a scale helps). Keep covered with cling film directly on the surface so a skin does not form.
Prepare the base. Line a rectangular dish or the same baking tray with fresh baking paper. Place one cooled pastry layer in the dish, paper side down if it helps with handling.
Spread the first layer of cream. Stir one portion of warm cream until smooth, then spread it evenly over the pastry sheet with an offset spatula. Aim for an even thickness up to the edges.
Repeat layers. Place a second pastry sheet on top, pressing very lightly with flat palms or another tray. Continue alternating pastry and cream until all cream portions are used. Finish with the final pastry layer on top.
Press and rest. Cover the cake with baking paper, then set a board or clean tray on top and add a light, even weight (for example, a few packets of sugar or flour). Leave at cool room temperature for 1–2 hours, then transfer to the fridge and chill for at least 8 hours, preferably overnight.
Make the glaze. Combine chopped chocolate and butter in a heatproof bowl. Place over a pan of barely simmering water, stirring gently until melted and smooth. Stir in oil or milk until the glaze flows in a thick ribbon.
Glaze the cake. Remove weights and paper. Pour the warm glaze over the chilled cake, easing it toward the edges with a spatula for an even surface. Avoid over-working so the glaze stays glossy.
Final chill. Return the cake to the fridge for 1–2 hours until the glaze sets but still cuts cleanly.
Trim and portion. With a long, sharp knife warmed briefly in hot water and dried, trim the edges for neat sides. Cut into small rectangles or squares, wiping the knife between cuts. Traditional slices are modest, roughly 2×5 cm.
Approximate values for one slice, assuming 18 slices from the batch:
| Nutrient | Approx. per serving |
|---|---|
| Calories | ~400 kcal |
| Carbohydrates | ~48 g |
| Protein | ~6 g |
| Fat | ~22 g |
| Fiber | ~2 g |
| Sodium | ~70 mg |
Key Allergens (per traditional recipe):
Gluten (wheat flour), dairy (milk, butter, sour cream, chocolate), eggs; hazelnut traces if chocolate spread contains nuts.
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