Red Wine From Eger and Plums – This Year’s Cake of the Country – PHOTOS

“Naughty plum prince” (“Huncut szilva herceg”), the work of pastry chef Orsolya Karikó from Nagykőrös, won this year’s competition.

The winning confections were presented at an awards ceremony at Parliament on Monday. According to László Selmeczi, co-president of the National Confectioners’ Association of Hungarian Confectioners, the country’s cake is characterized by the harmonious combination of the flavors of Eger red wine and plums.

Second place went to the “Blue Apron’s Treasure” cake by Pál Lakatos from the Levendula and Garden Confectionery in Szigetszentmiklós, and third place went to the “Seasons” cake by Zita Szivós from the Major Confectionery in Budapest.

The title of Hungary’s sugar-free cake was given to László Gyuris’s cake, called “Grandma’s Favorite” (“Nagyi kedvence”) from Szeged.

This year, at least 40 percent of the entries had to contain batter or other dough layers. Poppy seeds, sour cherries, Tokaj wines, and sour cream were used by many of the competitors, but there were also special ingredients that are unusual in confectionery, such as sweet potatoes, dill, rosemary, and even foie gras.

At the event, the award-winning St. Stephen’s Day breads were also presented. Among these, the goulash bread of Balmaz Sütöde Ltd. from Balmazújváros won, while the innovative loaves were the batata bread made in the bakery of Varga Bakery in Mórahalom, in the town of Ásotthalom.

The cakes can be tasted from August 19th in the Várkert Bazaar and in hundreds of confectioners’ shops across the country. A list of the confectioneries selling the cakes will be available from August 16th on this website. In order to protect the quality of the cakes, the recipes will only be available to the public from the end of the year; until then, only members of the industry will be allowed to make the cakes.

Source: Telex

Featured image via the Hungarian Confectioners’ Association’s Facebook page