Flódni – Hungarian cake

Flódni is my first cooking attempt of Hungarian food. The four different filling layers looked like a challenge, a nice cooking project (taking a look at the long ingredients list you will see what I mean!). Most of the ingredients are very familiar to my cooking and eating habits except poppy seeds that I have never used in that proportion in any dish before. It’s not the usual really sweet cake, it reminded me of a delicate, sophisticated energy bar with all the walnuts, honey, dry fruit included. I really liked it more when was completely cooled down.

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the recipe

For the dough

300gr. flour
125gr. butter
1tbsp. powdered sugar
1 pinch salt
100ml. white wine
2 egg yolks
5gr. dry yeast

Poppy seeds filling

175gr. ground poppy seeds
90gr. sugar
1tbsp. honey
1tbsp. raisins
1tbsp. bread crumbs
90ml. water
zest of an orange
vanilla extract

Walnut filling

150gr. ground walnuts
80gr. sugar
2tbsp. breadcrumbs
1tbsp. honey
1tbsp. raisins or other dried fruit
125ml. water
peel of an orange
vanilla extract

Apple filling

375gr. apples peeled, grated
2tbsp. raisins or other dried fruit
1tbsp. ground walnuts
1tbsp. breadcrumbs
1/2tsp. cinnamon

Prune filling

1 jar of plum jam thick

Here you can find the original recipe

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directions

dough

Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

poppy seeds filling

Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

walnut filling

Follow the same procedure above.

apple filling

Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C, until they brown.
After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.
Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.
Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.
Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C for 50 minutes.

Enjoy!