Favourite Hungarian ingredients – walnuts
An important part of Hungarian gastronomy is the many delicious desserts we have. Hungarian desserts can be very diverse, with a variety of fillings. Fruit and traditional fillings such as cottage cheese are still highly popular, while walnuts are also an addition that frequently recur in Hungarian recipes.
Somlói galuska / sponge cake
Photo: facebook.com/somloi-galuska
Somlói galuska is an all-time-favourite dessert among Hungarians. With layers of jam, vanilla custard, a sprinkle of walnuts and alternating layers of vanilla- and chocolate-flavoured sponges, this dish is a must when you visit Hungary. Even though its history is quite recent and it has not even been around for a century – it was first made in 1958 for the World Exhibition in Brussels -, we now consider it a true Hungarian classic.
For the recipe to make at home, click HERE.
Zserbó cake
Photo: facebook.com/Cookta
Zserbó cake is another Hungarian favourite with a delicious mixture of walnut, apricot jam and chocolate. It is named after Emil Gerbeaud, the confectioner who moved to Hungary at the end of the 19th century and helped the Hungarian cuisine flourish with his delicious inventions like the cognac sour cherry or the zserbó itself. Originally, it was spelt “Gerbeaud” after its creator, but the huge success and popularity resulted in people adopting and simplifying the name. Today, it is synonymous with the tasty Hungarian desserts one can taste at Christmas, Easter or at Hungarian weddings – but really, it is available in confectionaries all year round, so, you can try it whenever you like.
For the recipe to make at home, click HERE.
Esterházy cake
Photo: Wikimedia Commons
The story of the delicious Hungarian Esterházy cake is a fascinating one partly because it is shrouded in mystery. There are several legends attempting to explain the origins of the cake. Most theories connect it to the Esterházy family, for example to Pál Antal Esterházy, who was quite the gourmet. Others think it must be connected to confectioner Franz Sacher, which would explain its spread to Austria and Germany, too. Whichever theory is true or whether there is a completely different third option, that does not take away from the fact that this delicious cake with walnuts, buttercream and the unique glazing on top is a must for anyone looking for a taste of Hungarian gastronomy.
For the recipe to make at home, click HERE.
Flódni
Photo: facebook.com/kemencepek
Flódni is a special Jewish dessert known and loved in Hungary. It is famous for its richness – it has a total of four fillings, namely, walnut, poppy seed, apple and plum jam. In Hungary, it is also connected to a world record. In 2012, at Sziget Festival of all places, Ráchel Raj attempted to create the world’s largest flódni. They used over 500 kilogrammes of ingredients, and the end result was more than 20 kilometres long. The attempt was a success, and now, a unique title is also attached to this delicious dessert. It is not easy to make, but if you have time and like a challenge, see if you are up for it HERE.
Golden dumplings / aranygaluska
Photo: nosalty.hu
Golden dumplings are an integral part of the Hungarian dessert scene, with some people calling it the queen of raised pies and batters while others would even say it is a Hungaricum. The base is raised batter with walnuts and raisins (optional) topped off with vanilla custard. There are many varieties, of course, and since it is a dish offered in school canteens, too, there are simplified recipes to follow as well. But you can even substitute the walnuts with poppy seed or the vanilla custard with chocolate sauce if you feel like. What matters is that it fits your tastes.
For the recipe to make at home, click HERE.
Featured image: facebook.com/Imagyarkonyha/
https://dailynewshungary.com/favourite-hungarian-ingredients-sour-cherry/
Source: Daily News Hungary
