Édes Vonal pastry chef in Vác, Alfréd Kovács Mákvirág, created this poppy-black sesame creation this year to win the title of Hungary’s cake, and Hungary’s sugar-free cake was created by pastry chefs Reök Kézműves Cukrászda and Kávéház in Szeged, Ádám Novák and László Csonka Zöld Málna with raspberry and pistachio – to be a white chocolate-rosewater creation – was announced on Thursday at an award ceremony held in the Parliament, where this year’s St Stephen’s Day bread too. presented.
Ádám Pataki, board member of the Hungarian Confectionery Association, said that Mákvirág cake consists of light flour, almond, poppy sponge, soft white chocolate cream, crispy black sesame grillage, and poppy liqueur and There are also black carrots.
At the competition announced for the 18th time this year, the candidates had to use so-called superfoods, as the organizers wanted to draw attention to Hungarian ingredients with rich nutritional values, on the Ádám Pataki celebration.
Second place went to the cake called Rigófütty by Sándor Fodor (Habcsók Cukrászda, Budapest), and the Black Pearl creation by Ádám Novák and Noémi Domonkos (Reök Kézműves Cukrászda és Cávéház, Szeged) finished in third place.
László Nándori, president of the jury of the Hungarian sugar-free cake competition, presented the green raspberry cake and said that pistachio appears in the sponge and in mousse form, it has a sweet taste enhanced by the acidity of the red raspberry, and the rose water makes it special.
The second prize of the competition, organized by the Egy Csepp Figyelem Foundation, with the professional partnership of the Hungarian Confectionery Industry Association, also created the winners, named Vilmos Fűszeres, and the third place was the creation of Intuíció by László Gyuris and Ferenc Reisinger (Virág Cukrászda és Kávéház, Szeged).
To protect the quality of the cakes, the recipes will only be published this year from the end of the year, until then only members of the industry association can make them.
József Septe, president of the Hungarian Bakers Association, presented the award-winning St. Stephen’s Day bread at the event. Among the St. Stephen’s Day breads, Balmaz Sütöde Kft. with potatoes from Balmazújváros won, and bread came from Balmaz Sütöde Kft. with jalapeños, cheddar cheese and wild sourdough first in a modern bread range.
In the walking cake category, which was introduced last year and was announced this year in a delicious version, the Pásztor breakfast from Varga Pékség 95 Kft in Mórahalm won – a French croissant filled with mutton, ham, red onion and colored with Szeged paprika – first place. .
The president of the Hungarian Bakers Association said that the bread competition was announced for the 13th time, and this year almost 100 products were announced in the three categories. This is the largest number of entries ever, and this year, many young professionals in the baking industry have made their mark among the competitors, he said.
Source: MTI
Photo: MTI/Robert Hegedüs
