PHOTOS: Chocolate, caramel, and sour cherry dream – Cake of Hungary 2025 unveiled
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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.
