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 cakewith 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
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.