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Hungarian Strawberry Cake

Epres pite

Combine the sensual fresh strawberries with this luscious cake, and enjoy a moment to remember.

Hungarian Strawberry Cake
30 dkg flour
30 dkg sugar
3 eggs
1 teaspoon vanilla
10 dkg margarine or butter
1-1/2 teaspoons baking powder
1 cup milk (2,5 dl)
grated peel and juice of 1 lemon
50 dkg strawberries
5 dkg sliced almonds
butter and flour to coat the pan
powdered sugar for decoration

  • Preheat the oven to 140-150ºC.
  • Wash and drip strawberries, cut up the larger pieces, and lay aside.
  • Make sure you leave a few strawberries whole, for decoration.
  • Mix the flour and the baking powder, and coat the pan.

In a large mixing bowl, cream together butter and sugar, then fold in the eggs -- one by one -- the vanilla, the mixed dry ingredients, and the milk. Grate the peel of a lemon into the mixture, then add lemon juice to taste, and mix well.

Pour the batter into a medium sized, pre-coated pan, then distribute the strawberries on the top, and then sprinkle the sliced almond over that. Bake in a preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean.

Cut into squares when cool, sprinkle powdered sugar on top, and decorate the individual slices with strawberries.
... And enjoy!

  • You can replace the strawberries with other fruit of your choice.
  • The fruit will not sink into the batter, if you dip it into flour beforehand.
  • And, if you are an almond fan, you can use even 8-10 dkg sliced almonds to go on top.