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Modern Lúdláb cake served elegantly
A rich chocolate and sour cherry cake with a modern twist, featuring a glossy cherry topping.

Modern Lúdláb cake (chocolate and sour cherry cake)

Author: Flavelo
Recipes Cakes and Desserts
The Lúdláb ('Goose foot') is a classic of Hungarian confectionery, named after its characteristic triangular slice (resembling a goose's footprint). This modern version keeps the holy trinity – chocolate, sour cherry, sponge – but replaces the heavy buttercream with a lighter, creamy chocolate ganache (Parisian cream), crowned with a gleaming sour cherry glaze.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 4 hrs 5 mins
🍽️ Servings 10 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Spatula
  • Hand mixer
  • Bain-marie

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Beat the soft butter with the sugar until fluffy, then add the eggs one by one.

Tip: Air beaten into the butter helps the sponge rise during baking.
2 ✓

Fold in the cocoa powder mixed with flour, then smooth the batter into the tin. Bake for 20-25 minutes (test with a skewer!).

Tip: Due to the fat content of the cocoa powder, the batter can be denser; do not overmix!
3 ✓

For the cream, heat the double cream (do not boil!), and pour it over the broken chocolate. Let stand for 2 minutes, then stir until glossy.

Tip: This emulsion is ganache. If stirred too fast, the cocoa butter might separate.
4 ✓

Cut the cooled sponge in half. Spread jam on the bottom layer, and smooth half of the chocolate cream over it.

Tip: The acidity of the jam balances the richness of the chocolate.
5 ✓

Place the other layer on top, and cover the cake with the remaining cream. Place in the fridge to set.

Tip: The glaze layer will adhere better to the cold cream.
6 ✓

For the glaze, heat the cherry juice (or water), dissolve the gelatine in it, mix in the cherries, and when it starts to pull (thicken), pour over the top of the cake.

Tip: If the jelly is too runny, it will flow off the cake. Wait for the 'egg white' consistency.
7 ✓

Chill for another 3 hours before serving.

Tip: Slice with a knife dipped in hot water for perfect edges.

Recipe FAQ

Why did the sponge collapse?
You might have opened the oven door too early, or overmixed the batter.
Can I use jarred cherries?
Yes, the juice from the jar is perfect for the glaze too!

Ingredients

  • 200 g Plain flour
  • 30 g Dutch process cocoa powder
  • 150 g Caster sugar
  • 150 g Soft butter
  • 4 pcs Eggs
  • 200 ml Double cream
  • 200 g Dark chocolate (min. 50%)
  • 100 g Sour cherry jam
  • 150 g Pitted sour cherries (fresh or jarred)
  • 10 g Gelatine powder