A home cook seeking to adapt a traditional Hungarian rice cake recipe for two smaller cakes faces a dilemma over pan size and baking adjustments. While a standard 9-inch springform pan is called for, dividing the recipe into two portions requires a middle-ground option—neither too small nor too large. Available choices include a 4.7-inch pan, though it comes in an impractical bulk set, leaving the question of ideal pan dimensions unanswered. The post also seeks guidance on reducing baking time, as the original recipe suggests 35–45 minutes at 350°F for the full-sized cake.
I've had a hankering for a Hungarian rice cake that my grandma used to make (recipe here: https://www.thespruceeats.com/hungarian-rice-cake-recipe-rizskoch-1136602 ). This recipe calls for using a 9-inch springform pan, which my grandma also used. But I'd like to divide this into two smaller cakes, one for myself and one for my sister. Hers would be a surprise, so I'd rather not just cut the 9-inch cake in half. A 4-inch springform seems a little small, and a 6-inch one seems a little big. Amazon sells a springform that's 4.7 inches, but only in a set of 16 pans which I don't need. What pan would you recommend? Also, by how much would you trim the baking time, given a smaller size pan? The original recipe calls for 35-45 minutes at 350 F. Thanks! submitted by /u/sunfish99 [link] [comments]
