Hungarian Tejszelet (Cream Slice Cake) is a light and elegant layered dessert featuring a moist chocolate sponge cake, silky vanilla custard cream, and a fluffy whipped cream topping. Finished with chocolate sprinkles or shredded coconut, this classic Hungarian cake is perfect for birthdays, holidays, family gatherings, or whenever you’re craving a creamy homemade treat.
Its airy texture and rich vanilla flavor make it one of Hungary’s most beloved cream cakes.
Why You’ll Love This Recipe
Authentic Hungarian dessert
Soft chocolate sponge base
Rich homemade vanilla custard
Light whipped cream topping
Perfect make-ahead dessert
Easy to slice and serve
Great for celebrations and holidays
Ingredients
For the Chocolate Sponge Cake
4 large eggs
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
½ cup (65g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
2 tablespoons vegetable oil
For the Vanilla Custard Layer
2 cups (500ml) whole milk
2 egg yolks
½ cup (100g) granulated sugar
¼ cup (35g) cornstarch
2 teaspoons vanilla extract
3 tablespoons unsalted butter
For the Whipped Cream Layer
2 cups (500ml) heavy whipping cream
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon gelatin powder (optional, for stability)
