The awards ceremony was held in the Parliament building, where this year's St. Stephen's Day bread was also presented.Continue reading
The winner cake of the National Cake Competition 2023, held for the 17th time this year, was the Spicces Füge Respektus (Respect for Drunken Fig), and the winner of the Sugar Free Cake of Hungary Competition this year was the Kikelet (Springtime). The cakes can be tasted for the first time on 19 August in the Street of Hungarian Flavors in Várkert Bazaar, Budapest.
The Hungarian Confectioners’ Association has announced the “Cake of Hungary” competition for the 17th time to celebrate the 20th of August, the national holiday of St. Stephen, the founder of the state and the symbolic birthday of Hungary. Each year, the industry association invites recipes with popular Hungarian flavors and fruits that are associated with the celebration or Hungary, and that strictly use only high-quality, natural and healthy ingredients.
The Hungarian Confectioners’ Association, at the request of the government, first created the country’s cake, a special floating island cake, for the 20 August 2007 celebrations, and since then the Prime Minister’s Office and the Association have jointly launched an annual competition, in which confectioners from all over the country can enter their own cakes for the honor. The selection is always made by a jury of renowned professionals.
The street of Hungarian flavors 2023 is expected to be one of the most visited gastronomic events of the year, where, in addition to Hungary’s Cake, the bread of St Stephen’s Day will be presented. Photo via Facebook/Magyar Ízek Utcája
For the winner of this year’s competition, Pál Lakatos, the idea for Spicces füge respektus (Respect for Drunken Fig) was inspired by a fig ice cream he had tasted on a holiday at Lake Balaton.
This year’s cake is made up of an almond flour butter joconde whipped cream, soft salted caramel mousseline cream and a walnut-caramel crunch with a cocoa bean crumble. The cherry fig jelly with Tokaji aszú (sweet wine) sauce and the milk chocolate mirror jelly with acacia honey make this a truly special flavor, topped with a white chocolate ganache with acacia honey and a walnut sablé disc. Photo via Facebook/Magyar Cukrász Ipartestület
Every year, the One Drop of Attention Foundation (Egy Csepp Figyelem Alapítvány), together with the Hungarian Confectioners’ Association, organizes the Hungary Sugar-free Cake competition in parallel with the Hungary Cake competition. This year’s winner was Zsófia Lawal-Papp from with her delicacy named Kikelet (Springtime).
“Springtime.” The cake is designed around a drop of black tea, with blueberries and a hint of lavender to create the perfect harmony, completed by a vanilla white chocolate mousse and an almond and lemon sponge cake made without cereal flour. Photo via Facebook/Lawal-Papp Zsófia
The taste and color of the Kikelet evokes the spring cheer and the revival of nature, which is also reflected in the decoration. One slice of cake contains 236.8 kcal of energy and 11.8 g of carbohydrates, making it a good choice for diabetics, but it is also recommended for anyone who avoids sugar and white flour.
The cakes can be tasted from 19 August in the Street of Hungarian Flavors in Várkert Bazaar and in hundreds of confectioners’ shops across the country.
You can find a list of the bakeries selling the cakes from 17 August at www.cukraszat.net, and the list is expected to grow daily until 19 August. In order to protect the quality of the cakes, recipes will only be available to the public from the end of this year, until then only members of the Hungarian Confectioners’ Association can make them.
Via Fuzine.com, Featured image via Facebook/Magyar Cukrász Ipartestület