Hi Prochiz Lovers, when Prochiz chef came up with this recipe, Prochiz thought about its interesting name and how zen it will taste like because it originated from Budapest. As it turns out, even with the name Budapest Cake, this food is originated in Sweden. Ingvar Strid was a pastry chef from Sweden created this pastry. Then why was it named the Budapest Cake? They say it is because of his love of travelling and how much he admired Budapest so he decided to name his creation after his favorite city.
The trademark of Budapest Cake is the batter, topping and filling. Using an egg white-based meringue batter, topped with hazelnuts and mandarin marmalade filling. Prochiz really wanted to travel to Budapest because this city seemed to provide a sweet, fresh and soft experience. Wow, it seems to be one of the must-see cities, Prochiz Lovers!
There are 2 types of Budapest Cake: one batter creates crunchy cake and the other one is soft in the form of a cake roll. This time Prochiz will share the crispy version. The only difference is the time it takes to bake. The longer it is baked, the crunchier it will become. So Prochiz Lovers can choose according to your liking, whether they are crunchy or soft.
May 1 st was made to be Budapest Cake day in Sweden because of the love for the pastry. And over time, there are more variations of Budapest Cake, ranging in toppings and fillings, adding real fresh fruit pieces to add freshness to the taste of this dessert.
This recipe uses Prochiz Lovers’ favorite multipurpose cheese spread, Prochiz Spready. This cheese has a texture like cheese spread, very soft, with a savory taste and easy to use for all kinds of foods. Cooking becomes more simple, practical and the results are more special. Good luck, Prochiz Lovers! Also share your #Bikinyangsimpeljadispesial and #ProchizMakinPraktis moments on social media by tagging the @keju_Prochiz account.
- 185 gr Egg white
- 165 gr Sugar
- 50 gr Cornstarch
- 40 gr Prochiz Cheddar
- ½ tsp vanilla extract
- 200 gr Prochiz Spready
- 25 gr Sugar
- 200 gr Whipped cream
- 1 can Oranges
- Beat egg whites and sugar until fluffy, not too stiff (soft peaks).
- Then add the cornstarch, mix well, then add the Prochiz Cheddar and vanilla extract into the mixture.
- Then pour the batter equally into two 20x20cm pan, sprinkle Prochiz Cheddar on top. Bake in the oven at 170°C top heat and 180°C on bottom heat for about 20 minutes, until the top of the cake is brown and dry
- Remove the cake from the oven, wait until it cools down, remove it from the pan.
- Stir Prochiz Spready and sugar until smooth.
- Pour the whipped cream that has been whipped until fluffy, mix well.
- Once cooled, take 1 layer of sponge cake and spread cream cheese on top. Then put a layer of oranges and spread more cream cheese frosting on it. Finally, put 1 more layer of sponge cake.
- Garnish with cream cheese and oranges on top.