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Hungarian Sour Cherry Cake Recipe - Meggyes Lepeny


Sour Cherry Cake

Sour Cherry Cake

By WhitneyInChicago on Flickr
This Hungarian sour cherry cake recipe or meggyes lepény is a simple dessert made with the sour cherries Eastern Europeans love. Dark Morellos or fire-engine-red Montmorency varieties can be used. This cake is sometimes eaten for breakfast and is similar to Czech cherry bublanina. Lepeny refers to its rectangular or square, sheet-like shape, but these days, this cake can be baked in a round pan or even a Bundt pan. As with bublaninas, lepeny can be made with any seasonal fruit, curd cheese, nuts, poppyseeds, jams, and candied fruits.

Makes about 6 servings of Hungarian Sour Cherry Cake - Meggyes Lepény

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 1 pound fresh washed, stemmed and pitted sour cherries (left whole)
  • 6 ounces unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, separated
  • 1 cup all-purpose flour
  • Pinch salt
  • 1/4 cup bread crumbs
  • Vanilla sugar


  1. Heat oven to 375 degrees. Butter a 10x6-inch rectangular tart pan, or a 9-inch square or a 9-inch round cake pan and dust with bread crumbs.

  2. In a large bowl, cream butter and half the granulated sugar until light and fluffy. Add egg yolks and continue creaming until well incorporated. Add the flour and salt, mixing well.

  3. With clean, grease-free beaters, whip egg whites with remaining granulated sugar until stiff. Gently fold whites into cake batter.

  4. Transfer batter to prepared pan. Top with cherries, stem side down. Bake 30 minutes. The batter will partially bubble up and cover the fruit. Cool in pan. Sprinkle with vanilla sugar. Cut into squares or wedges and serve.
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  6. Hungarian Sour Cherry Cake (Meggyes Lepeny) Recipe

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