PHOTOS: Here is the Cake of Hungary!

For the 17th time, the Hungarian Confectionery Association has announced the winners of the “Hungary’s Cake” contest. The accolade of “Hungary’s Sugar-free Cake” was also handed out at the ceremony. Have a look at the winning creations below. 

The competition

As we have reported HERE, the judges selected the winner a month ago. However, the official announcement only took place a couple of days ago. As 24.hu wrote, the winner this year is the creation of Pál Lakatos confectioner of Levendula and Garden Confectionery in Szigetszentmiklós. The cake with the tell-tale name Spicces füge respektus (it would translate to ‘Respect to the Tipsy Fig’) bagged the title of Cake of Hungary. The award was presented on the first of August in the Hungarian Parliament.

The second place went to Betyáros málna created by Krisztián Füredi (Hysteria Confectionery, Tápiószecső), while Merengő by Barbara Tarján Szabóné (Nonna Dessert Bar, Szada) took third place. In addition, Zsófia Lawal-Papp, confectioner of Papp Confectionery in Makó, with her sweet creation Kikelet won this year’s “Hungary’s Sugar-free Cake” competition. The twist added to this year’s competitions was that the creators had to choose one ingredient from a list of things that represent the national values or Hungaricums. These items were the following: cluster cherry of Újfehértó, paprika powder of Kalocsa, wine from the Tokaj region, Hungarian acacia honey and traditional herbs.

The “Spicces füge respektus” cake

The creator of the cake was inspired by a fig ice cream he had tasted during a holiday at Lake Balaton. The combination of caramel and Tokaji Asszú wine turned out to be a perfect match. The winning cake is made of almond flour, butter, joconde whipped cream, soft salted caramel mousse cream and walnut-caramel crisp, which also contains cocoa bean crumble. What makes this flavour so incredible is the marriage of the cherry-infused fig jelly, Tokaji Asszú and the milk chocolate mirror jelly sweetened with acacia honey. This unique creation is crowned by white chocolate ganache with acacia honey and a walnut sablé disc. “Spicces” in the name of the cake refers to the wine content of the fig jelly. “Respektus” expresses the creator’s tribute and respect towards his teachers and mentors.