PHOTOS: Chocolate, caramel, and sour cherry dream – Cake of Hungary 2025 unveiled
DCJ Stílusgyakorlat, a chocolate, caramel, and sour cherry confection crafted by Kézműves Cukrászda in Gyula, has been named this year’s Cake of Hungary, while the sugar-free version—Álmodozó, a chocolate-cherry creation by confectioner Alfréd Kovács from Édes Vonal Cukrászda in Vác—won in the sugar-free category, officials announced Thursday at the award ceremony held in Hungary’s Parliament. The 2025 St. Stephen’s Day bread was also unveiled at the event.
The Cake of Hungary 2025 unveiled
László Selmeczi, managing director of the Hungarian Confectioners’ Guild, noted that this was the 19th annual Cake of Hungary competition, held this year in honor of the 140th anniversary of the Dobos torte. Contestants were required to incorporate ingredients characteristic of Dobos torte, in freely chosen quantities and methods, along with at least one item from a designated ingredient basket.
The DCJ Stílusgyakorlat, created by the Kézműves Confectionery in Gyula, is described as a contemporary take on the traditional Dobos torte. The composition blends tradition and innovation: bold flavors of sour cherry, chocolate, and caramel, vertical layering, and contrasting textures aim to deliver not just a dessert, but a memorable culinary experience.
Built on a classic sponge cake base rich in butter, the airy chocolate buttercream harmonises beautifully with the sour cherry jelly. The vertical cross-section offers a visually striking design, while the interplay between the tart cherry, smooth chocolate, and distinctive caramel delivers a truly gourmet delight.
Key ingredients
Key ingredients include cherry brandy to elevate the jelly’s flavor, almond praline and brittle, as well as a milk chocolate glaze that add complexity in taste and presentation. The bottom layer is coated with traditional Dobos caramel for a crisp finish, paying homage to József C. Dobos. Additionally, almond nougat and almond brittle at the base add further depth in flavor and texture, according to Selmeczi.
Nándor László, chair of the sugar-free cake competition jury, noted that the contest, organised for the 14th time by the One Drop of Attention Foundation, encouraged bakers to use ingredients approved by the Hungarian Dietetic Association. This year’s winning sugar-free cake, the Álmodozó, evokes the flavors of Hungarian classics like Lúdláb and Rigójancsi, but without added sugar. Its uniqueness lies in the bold pairing of chocolate and sour cherry.
The cake features cocoa-almond sponge layers filled with a cinnamon and chia-infused cherry compote, encased in a lightly sweet milk chocolate cream. A crunchy chocolate element made from cocoa nibs is hidden between the layers for added texture. József Septe, president of the Hungarian Bakers’ Association, reported that nearly 70 entries were submitted by dozens of businesses across three categories for the 14th annual St. Stephen’s Day Bread competition.
St. Stephen’s Day Bread
The St. Stephen’s Day Bread title went to Balmaz Sütöde in Balmazújváros with its spelt-based Alföldi Pajta bread. The innovation category was won by Varga Bakery from Mórahalom with its extra virgin olive oil Mediterranean bread, while in the layered pastry category, Három Tarka Macska Bakery took first place with its “August Dream”, a pastry filled with brownie and cherry sauce.
The award-winning cakes and breads will be available for tasting for the first time on 20 August at the “Street of Flavours” event.
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