Great! Let’s get right to the Chatka Puchatka Cake recipe — also known as Domek Baby Jagi or sometimes (mistakenly) referred to as a “Hungarian Cake.” Regardless of name, this is a Polish no-bake classic — no baking required, and perfect for making with kids or when you want a whimsical, layered dessert.
🍯 Chatka Puchatka (No-Bake Hut Cake)
🧾 Ingredients
🧁 For the cake:
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42 rectangular tea biscuits (like Petit Beurre)
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750g twaróg or well-drained farmer’s cheese (you can also use ricotta or cream cheese for a smoother texture)
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200g unsalted butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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2 tbsp cocoa powder
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Optional: banana or jam for the center
🍫 For the glaze:
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100g dark chocolate
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2 tbsp butter
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2 tbsp milk or cream
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Optional: shredded coconut or sprinkles for topping
👩🍳 Instructions
1. Prepare the filling:
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In a large bowl, cream together the butter and powdered sugar until fluffy.
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Add in the cheese and vanilla and beat until smooth.
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Divide the mixture in half. To one half, mix in the cocoa powder. Now you have a vanilla layer and a chocolate layer.
2. Lay out the biscuits:
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On a large piece of aluminum foil or parchment paper, arrange 3 rows of 7 biscuits (21 total) into a rectangle (landscape orientation). The biscuits should be touching but not overlapping.
3. Assemble the layers:
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Spread the vanilla filling evenly over the biscuit rectangle.
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Place another 3 rows of 7 biscuits directly on top to form a second layer.
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Now, spread the chocolate filling in a thick strip down the middle of the cake (this will become the “core” of the hut).
4. Form the hut shape:
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Carefully lift the outer two sides of the foil to fold the cake into a triangle, bringing the outer rows of biscuits up to meet at the top over the chocolate filling.
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Gently press the sides to keep the triangular shape. Wrap tightly in foil and place in the refrigerator for at least 4–6 hours (or overnight).
5. Make the glaze:
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Melt the chocolate, butter, and milk/cream together over a double boiler or in short bursts in the microwave.
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Stir until smooth, then let it cool slightly before glazing.
6. Glaze the cake:
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Remove the cake from the fridge and unwrap.
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Pour or brush the chocolate glaze over the triangular surface.
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Optional: Sprinkle with shredded coconut, chopped nuts, or sprinkles.
7. Chill & serve:
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Chill for another 30–60 minutes until the glaze is set.
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Slice carefully with a sharp knife and serve cold.
🍽️ Notes & Tips:
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For a fun surprise, place a banana lengthwise inside the chocolate filling before folding the cake.
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The longer it chills, the better the flavor and shape.
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Keeps well in the fridge for 4–5 days.