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Here’s an authentic Hungarian Sour Cherry Cake (Meggyes Torta) recipe—a beloved classic with a tender crumb, juicy sour cherries, and a hint of vanilla. It’s simple yet utterly delicious!
Hungarian Sour Cherry Cake (Meggyes Torta) 🇭🇺🍒
Ingredients:
For the Cake:
- 4 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk (or sour cream for richness)
For the Filling/Topping:
- 2 cups (300g) pitted sour cherries (fresh, frozen, or jarred, drained well)
- 1 tbsp cornstarch (to thicken cherry juices)
- 1 tbsp lemon juice (optional, enhances tartness)
For Dusting:
- Powdered sugar
Instructions:
1. Prep the Cherries:
- Toss drained cherries with cornstarch and lemon juice (if using). Set aside.
2. Make the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
- Beat egg yolks + sugar until pale and thick (~5 mins). Add vanilla.
- In another bowl, whip egg whites + salt to stiff peaks.
- Fold yolk mixture into whites gently.
- Sift flour + baking powder over the batter, then fold in with milk (don’t overmix).
3. Assemble & Bake:
- Pour batter into the pan. Arrange cherries evenly on top (they’ll sink slightly).
- Bake 35-40 mins until golden and a toothpick comes out clean.
4. Cool & Serve:
- Let cool in the pan for 15 mins, then remove the ring.
- Dust with powdered sugar while slightly warm.
Tips for Authentic Flavor:
- Cherry Juice Trick: Reduce leftover cherry juice into a syrup to drizzle over slices.
- Almond Twist: Add ½ tsp almond extract to the batter for depth.
- Texture: The cake should be light yet sturdy enough to hold the cherries.
Serve with: A dollop of tejföl (Hungarian sour cream) or whipped cream.
This is the cake Hungarian grandmas make—tangy, fluffy, and nostalgic! Try it with a cup of tea. 😊
Would you like a yeasted version (traditional Meggyes Lepény)? Let me know!
