Méterres Kalács — Hungarian Christmas Cake with Punch Cream
Yield: Approximately 16–20 slices
Méteres kalács was always our Christmas cake—the one my mom and I baked together every year. Now I make it alone, following her handwritten recipe booklet. With alternating vanilla and cocoa sponge, pink punch cream and a cocoa glaze, every diagonal slice reveals beautiful stripes. But the best part is the taste: exactly like hers, and exactly like my childhood. 🤍
Yield: Approximately 16–20 slices
FOR THE SPONGES
4 eggs, separated
250 g powdered sugar
100 ml warm water
100 ml neutral oil
250 g all-purpose flour
9 g baking powder
FOR THE COCOA HALF
2 tablespoons cocoa powder
1 additional tablespoon neutral oil
1 additional tablespoon warm water
FOR THE PUNCH CREAM
1 packet (40 g) cook-and-serve punch pudding powder (puncs puding)
500 ml milk
4 tablespoons granulated sugar
250 g butter, softened
150 g powdered sugar
4 tablespoons rum
FOR THE COCOA GLAZE
150 g powdered sugar
2 tablespoons cocoa powder
2 tablespoons hot water, plus a few drops more if needed
Prepare the pudding
Cook the punch pudding with the milk and granulated sugar according to the packet instructions. Cover the surface directly with food-safe wrap and cool to room temperature.Prepare the oven and pans
Preheat the oven to 175°C / 350°F. Grease and flour two ribbed loaf pans (őzgerinc forms), or grease and line two standard loaf pans.Make the batter
Beat the egg whites until stiff peaks form. In a separate bowl, beat the yolks with the powdered sugar until pale and thick. Gradually mix in the warm water and oil. Mix in the flour and baking powder, then gently fold in the beaten egg whites.Divide the batter
Divide evenly into two bowls. Leave one half plain. Fold the cocoa powder and additional oil and water into the other half. Pour each batter into its own prepared pan.Bake
Bake for approximately 20–30 minutes, until a skewer inserted into the centre comes out clean. Timing depends on your pans and oven. Rest briefly in the pans, then turn out onto a wire rack and cool completely.Finish the cream
Beat the softened butter with the powdered sugar until fluffy. Add the cooled pudding a spoonful at a time, beating well. Gradually mix in the rum. The butter and pudding should be at a similar room temperature.Assemble
Cut both sponges into slices approximately 1 cm thick. Join the slices with punch cream, alternating vanilla and cocoa. Assemble on a long platter as one long cake or two shorter cakes. Smooth any remaining cream over the outside.Glaze
Mix the powdered sugar, cocoa and hot water until smooth and spreadable. Add a few drops more water if needed. Cool until lukewarm before spreading over the cake.Chill and serve
Refrigerate for at least 2 hours, preferably overnight. Cut diagonally across the assembled cake to reveal the alternating stripes.
NOTE: Use cook-and-serve punch pudding powder, not instant pudding. Cool the sponges completely before assembly. Keep the finished cake covered in the refrigerator. For neater slices, use a warm knife wiped dry between cuts.