3 traditional Hungarian desserts you need to try with a twist – Recipes

Dobos cake, Gundel pancake, Somló dumplings, and Eszterházy cake are only a few examples of the wide variety of delicious and iconic Hungarian desserts. In this article, however, we wanted to put a tasty twist on tradition. So, instead of the classic and well-known recipes, we have collected 1 street food and 2 dessert recipes that offer the traditional flavour but in a slightly different form.

Chimney cake muffin

@csilla0909

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♬ eredeti hang – Válik Csilla

Ingredients (the recipe uses a 250 ml (8.5 oz) mug to measure the ingredients)

• 3 mugs of fine cake or pastry flour
• 1 mug of granulated sugar
• 1 packet of baking powder
• 2 eggs
• ½ mug of oil
• 1 mug of milk
• cinnamon
• a pinch of salt
• peanut butter or Nutella

1. Preheat the oven to 180 °C.
2. Pour the ingredients into a bowl and mix them with a hand mixer.
3. Line a muffin tray with muffin cups, fill them so they are half full and add a coffeespoonful of peanut butter or nutella in the middle. Pour some more muffin batter on top until the cups are two-thirds full.
4. Bake for 15−20 minutes, until risen. The muffins are ready when they are firm to the touch, and if you insert a toothpick in the middle, it comes out clean. Leave the muffins in the tin to cool for a few minutes.
5. Mix some sugar and cinnamon in a plate.
6. Smear some melted butter on the top of the muffins and roll them in the cinnamon-sugar mixture.

Somló dumpling cake

Ingredients

for the sponge cake:

• 3 eggs
• 3 tsp granulated sugar
• 3 tbsp fine cake flour

for the walnut sponge cake:

• 3 eggs
• 3 tsp granulated sugar
• 2 tbsp fine cake flour
• 30 g walnuts

for the cocoa sponge cake:

• 3 eggs
• 3 tsp granulated sugar
• 2 tbsp fine cake flour
• 1 tbsp unsweetened cocoa powder

for the vanilla cream:

• 3 tsp vanilla extract
• 220 g granulated sugar
• 700 ml milk
• 6 egg yolks
• 120 g of fine cake flour

for the rum syrup:

• 250 ml water
• 150 g granulated sugar
• lemon zest of 1 lemon
• 100 g raisins
• 150 ml rum

for the chocolate syrup:

• 150 ml water
• 150 g chocolate
• 100 g granulated sugar

for assembly and serving:

• a handful of walnuts (chopped or ground)
• 200 ml whipping cream
• 30 g unsweetened cocoa powder

1. Preheat the oven to 180 °C and line the base of three cake tins with baking parchment.
2. Make the sponge cakes. Separate the eggs, beat the egg whites until stiff with a hand mixer, then gradually add and mix the sugar and the egg yolks. Add the flour (and the walnuts for the walnut sponge cake and the cocoa for the cocoa sponge cake) and mix gently. Pour each mixture into the cake tins and bake for 10−12 minutes.
3. Make the vanilla cream. Bring the milk to a boil and then add the vanilla extract. In a separate bowl, combine the egg yolk with the sugar and the flour, then gradually add the milk. Finally, cook over steam for 4−5 minutes until it becomes a thick cream.
4. Make the rum syrup. Bring the water and the sugar to a boil, then add the lemon zest and boil it for a few more minutes. Remove from the heat, add the raisins and, if the syrup has cooled, add the rum.
5. Make the chocolate syrup. Combine the water, the sugar, and the chocolate in a saucepan over low heat and whisk constantly until the mixture thickens. Let the syrup cool.
6. Assemble the cake. Place the cocoa sponge cake at the bottom of the cake tin, pour a little rum syrup over it, sprinkle it with the chopped or ground walnuts, then spread some of the vanilla cream on top of it. Repeat these steps with the walnut sponge cake and the regular sponge cake, but do not sprinkle the last layer with walnut. Cover the side of the cake with the rest of the vanilla cream. Finally, sprinkle the top of the cake with a little cocoa powder and refrigerate overnight.
7. Serve the cake with whipped cream and chocolate sauce.

Read also10 delicious retro Hungarian candies you need to try

Dobos cake in a glass

Ingredients

for the cream:

• 200 ml whipping cream
• 200 g granulated sugar
• 1 packet of vanilla sugar
• 50 g unsweetened cocoa powder
• 50 g dark chocolate
• 250 g butter

for the layers:

• 100 g granulated sugar
• 12 ladyfingers

1. Bring the whipping cream, the vanilla sugar, and the granulated sugar to a boil.
2. Break the dark chocolate into pieces. Melt the chocolate and the butter together. Pour the chocolate-butter mixture into the whipping cream.
3. Let the cream cool (you can put it in the fridge for 2−3 hours).
4. Pour the cream into the bowl of a stand mixer and beat until it becomes frothy and foamy.
5. Caramelise the sugar and dip the ladyfingers in the caramel. Pour the remaining caramel into a baking pan lined with parchment paper, let it harden, then break it into small pieces.
6. Start layering the ladyfingers and the cream in a glass (finish with the cream as the top layer). Sprinkle some caramel pieces on the top.

Read alsoTOP 5 Hungarian dishes named after famous people

Source: Daily News Hungary