The cake of the country: the Plum dumplings cake with marzepan

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When I was in Hungary last year on 20 of August, the whole country was looking forward to a cake competition. It is no accident that the competition was held on that day because 20 of August is devoted to Stephen I, who was not only our first king but also the founder of the kingdom of Hungary. Since 1687 this day has been a state holiday commemorating the foundation of the nation.

The cake of the country

Each year since the cake of the country competition has been organized, there are among the conditions that the cake should contain Hungarian components such as typical fruits of the country, wheats and other ingredients. This year the winner cake was the Millet cake with peach, presented by the Krisztina pastry shop of Budapest. The confectioners weren’t the winners for the first time. I am absolutely positive in that they had won the country cake titles again because the millet and apricots represented well the Hungarian cereal and fruit. By the way the original recipe comes from Karcag, but the confectioners had made a minor amendments to the basic recipe.

After the jury had reached the decision a public ceremony was filled with ten thousands of Millet cakes with Peach slices, tasted by the lucky ones. Later the cakes were available in more than 150 pastry shops in Budapest.

The winner cakes in the last five years were

Floating Cake (2007) or Créme Anglaise Cake

Plum Cake (2008),

Pándi cherry pie (2009)

Plum dumplings Cake (2010)

Millet cake with peach (2011)

Our cake of the country

My smaller brother’s wedding party (September 3d 2011) was an excellent occasion to give a try to the cake of the country. Luckily the wife of my nephew is a confectioner and she decided to surprise the newly-weds with the Plum dumplings cake (the 2010’s winner). Even though she had been working on it for three days it worth every effort because the cake was not only spectacular but also delicious.

here is the recipe ( for 16-slices cake, 23 cm diameter)

The plum pudding and plum dumplings are desirable to prepare the day before and better to assemble the cake the next day.

Ingredients: 34 grams of prunes, 6 cl rum, 7 ounces ground walnuts, 12 g butter, 12 g caster sugar, 3 eggs, 14 g flour, 1 / 2 packet baking powder, 1 / 2 package of cinnamon, 1 /2 lemon zest, 1 pinch salt, 1 vanilla bar of marzipan
Cream ingredients: 1.3 dl milk, 4 egg yolks, 12 ounces marzipan (1x), 2 g sugar, 13 ounces whipped cream, 3 ounces cooked gelatin
Chocolate cream ingredients: 1 dl milk, 2 egg yolks, 3 ounces bitter chocolate, 6 ounces sugar, 10 ounces whipped cream, 2 ounces cooked gelatin
Cooked gelatin: 2.5 dl water, 4 g gelatin
Additional ingredients: homemade plum jam, roasted nuts
Plum brandy syrup ingredients: 3 oz original plum brandy, 3 cl 50% syrup
For garnishing: whipped cream, prunes, roasted almonds
 
First step: Preparation for the sponge cake: slice the prunes into fine pieces. Boil water. Put the plum into boiling water, and cook until the plums softened (do not boil). Filter plums and cooled immediately in cold water. Add vanilla bar into whisked egg. Put plums in a bowl and pour rum over them. Add  powdered sugar to butter, stir until very fluffy, then add the egg mixture and flour with baking powder, cinnamon etc. and stir ( foaming), until a very light cream is obtained. Pour the whipped base over the plums, then mix lightly so that you can spray on pre-mixed dry materials. Stir until it becomes solid. Spread the mixed mass of three (the 34 grams of prunes, the egg with vanilla bar and the sponge base)  in a 23 cm diameter baking sheet 1 cm above. Bake the cake at 210 ° C for 10 minutes . When time is up, sprinkle the top of the cake with sugar then put aside.
Second step:making the marzipan base cream: boil milk (2 / 3 part), add sugar gradually. Add the grated marzipan, then pour the remaining milk (third part) and mixed with egg. Stir constantly to avoid knots and do not burn down. Put in a blender after cooking.
Third step: making the basic chocolate cream: boil milk (2 / 3 parts), add sugar, then gradually (while stirring) add the cocoa (chocolate) and milk (third part) and the scramble egg. Simmer until it thickened. Beware of it burns easily! Blend after cooking. 
Fourth step: The preparation of the whipped cream filling: cream cold cream base into turning loose. Dissolve the gelatin transparently in low heat meanwhile continuously stirring, and measure out of it in the appropriate quantity and mix the first few creams that greater quantities allowed.
Loading technology: (gelatin cooking and filling creams after the establishment) Brush the brandy syrup on fried cake plates, then canoes sheet every 5 grams of homemade plum jam and sprinkle with roasted walnuts (2 ounces per sheet). Put a disk in a 23 cm diameter and 6 cm high collar because the creams are still very soft-fluid. Give to the sponge cake the chocolate cream, but not all, because you must keep a little for the top (about 3 ounces). Evenly slurred and bedded with the following coated sponge cake, and smear the mixed marzipan cream 3 / 4 part.  Put on cake the third cake form, and then smear the remaining marzipan and cream and set aside. Finally add  with chocolate cream to layered cake, and marble the surface. Decorate with whipped cream, prunes and chopped grated ​​almonds.
Slice the cake after 3 hours (16 slices).
 
Saint Stephen I (Szent) István or Sanctus Stephanus) was born in Esztergom, 967/969/975 – died 15 August 1038, Esztergom or Székesfehérvár, Hungary), born Vajk, was a Grand Prince of the Hungarians (997–1000) and the first King of Hungary (1000–1038). He greatly expanded Hungarian control over the Carpathian Basin during his lifetime, broadly established Christianity in the region, and is generally considered to be the founder of the Kingdom of Hungary. Pope Gregory VII canonized Stephen I, together with his son, Saint Emeric of Hungary and Bishop Gerard of Csanád.
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15 thoughts on “The cake of the country: the Plum dumplings cake with marzepan

    wisdomsoflife said:
    September 8, 2011 at 12:12 pm

    wow! so yummy!

      spajzgirl responded:
      September 8, 2011 at 2:57 pm

      It was believe me!!! So fluffy and full with flavor..
      bye

      spajzgirl responded:
      September 8, 2011 at 2:58 pm

      it was believe me, fluffy and full with flavor..if you have time try it you won’t be disappointed..

    Naz Kovacs said:
    September 13, 2011 at 8:45 pm

    Hi there! This looks amazing! I have been meaning to respond to this post for a while but have been feeling not too well lately. But this looks so yummy!

    Also I love the change in your page, very nice 🙂

      spajzgirl responded:
      September 14, 2011 at 6:23 am

      Thanks for your comment! Did you go to the doctor? What is your complain? Flu, sore throat or other…or maybe baby news?
      I also read your adventure in Canada, i like your blog very much because your articles reflect your nice personality..
      get well soon looking forward to the new blogs..
      take care
      Lilla

    spajzgirl responded:
    September 14, 2011 at 7:44 am

    Hi Naz again,
    first I wrote the answer then I read about your lactoze intolerance..my smaller daughter has the same problem..so I keep my fingers crossed for you..I hope after the antibiotics everything will be oke again..

    Naz Kovacs said:
    September 14, 2011 at 3:03 pm

    Thanks for that well I’m going back to the doctors today since the medication he gave me is not agreeing with me at all.

      spajzgirl responded:
      September 14, 2011 at 4:05 pm

      I hope you will get the right pills this time
      get well soon!
      It might help once I prepared tea from the fresh grated ginger and it helped, eased my pain and I felt better..

    Naz Kovacs said:
    September 15, 2011 at 10:14 pm

    Hi there, thanks yes I’ve been having lots of ginger tea!

      spajzgirl responded:
      September 16, 2011 at 6:31 am

      Very good! I hope you wil be fit for next week again! What’s your plan for weekend? I am going to the October fest taking lots of pictures…I hope it will cheer you up

      I liked your story with the pizza…
      best wishes
      Lilla

    Naz Kovacs said:
    September 22, 2011 at 5:51 pm

    Hi there, sorry for my late reply, we just came back from a 5 day holiday to New York 🙂 I will be blogging about it soon! How was octoberfest? look forward to reading about it!

    🙂

      spajzgirl responded:
      September 23, 2011 at 8:21 am

      Tanks for the mail, I am happy you are healthy again! Now I am on holiday so I will be off RoR p

      For a week heaps of happy faces!

      spajzgirl responded:
      October 4, 2011 at 5:11 pm

      Hi Naz,
      I read your NY stories!! Oh my God! Oke it is a big apple but your taxi experience was very scarry !!! München is safe and neat such as overal in Germany! Only Japan was neater, maybe, the tube-or metro..
      have a nice evening or day…looking forward to your next food adventure or travellogue
      heaps of happy faces
      Lilla

    Naz Kovacs said:
    October 4, 2011 at 11:04 pm

    Thanks it was certainly an interesting experience!

    spajzgirl responded:
    October 5, 2011 at 6:34 am

    After reading your food experiences I was really disappointed in the restaurants in New York! Eating in San Francisco was such a delight.
    have a nice blog day!
    take care
    Lilla

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