Flodni - Hungarian Layer Cake. Photo: Agnetta Halpern (Agi)
Flodni - Hungarian Layer Cake. Photo: Agnetta Halpern (Agi)

Flodni – Hungarian Layer Cake

An elaborate four-layer cake, regularly prepared by Hungarian Jews on Purim

There is something for everyone here – a Hungarian layer cake called Flodni, which has jam, nuts, poppy seeds and apples, and a layer of confectioner’s sugar dusted on top. This cake used to be made for the Purim holiday, sliced ​​into pieces and added to the elaborate mishloach manot that Grandma Frida would prepare for family members and acquaintances. In addition, her mishloach manot also had: hamantaschen, walnut cookies, machine cookies, nut/poppy spirals and more. To this day, all the family members love to eat this cake and so we continue the tradition.

Ingredients for Flodni Layer Cake

For the dough:

  • 1 lb 5 oz (600 grams) flour
  • 10.5 oz (300 grams) butter
  • 1½ tablespoons (15 grams) Dry yeast
  • 1/2 cup (100 grams) Sugar
  • 4 egg yolks
  • 1/2 cup white wine

For the jam layer:

  • plum jam

For the nut layer:

  • 7 oz (200 grams) walnuts ground
  • 1 scant cup (100 grams) confectioner's sugar
  • 1/4 cup milk
  • grated lemon peel from one lemon

For the poppy seed layer:

  • 7 oz (200 grams) poppy seeds ground
  • 1 scant cup (100 grams) confectioner's sugar
  • 1¾ cup (50 grams) raisins
  • 1/4 cup milk

For the apple layer:

  • 1 lb 2 oz (500 grams) apples
  • 1/2 cup (100 grams) Sugar
  • cinnamon to taste

To finish:

  • 1 egg beaten, for brushing
  • confectioner's sugar


  • 1. Make a dough from all the ingredients, put in the fridge for two hours.

  • 2. Cook each filling in a separate pot for 3-4 minutes. Set aside to cool.

  • 3. Divide the dough into 5 equal parts, roll out each part one at a time into a thin square, and place into a well-greased medium pan. On top of each layer of dough, apply the filling according to the order listed in the recipe.

  • 4. Brush the top layer of dough with egg and pierce with a fork.

  • 5. Bake at medium heat for about an hour until a knife comes out clean.

  • 6. Dust with confectioner's sugar.

  • 7. Slice the following day.

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This recipe is taken from the book “Grandma Frida’s Recipe Book” which contains selected Hungarian and Romanian recipes from the Transylvania region. The book was created by Frida Berkowitz and passed on to her daughters and grandchildren, who continue in the tradition and love preserving the wonderful flavors of her recipes to this day. The book also incorporates original quotes from grandmother Frida, which are related to her great love for food and cooking.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.