Flatbread, rolls, loaf, corn bread: all of them are the part of humanity’s history, testimony of birth and death of nations, evidence of the development of civilisation. In every part of the word we think of the term “bread” in different ways. Every culture has one or more unique and dominant bread products that is unique to their kitchen and life style. We would say that the cultural usage determines the meaning of bread.
If you ask me what I really miss from the Hungarian kitchen I could give you a long list including special ingredients, proper jam, ripe and full-of-flavour fruit and crispy pastries. And you know, I love croissant, specially the almond one from the best London bakeries but I feel I can not live without its Hungarian relative, kifli. It reminds me of my childhood, my school years and then my years at uni when we often ate kifli with kefír for lunch. Plus the mákos guba is prepared with leftover kifli slices.
I think this cake is one of the national symbols of Hungary, Hungaricums, as we call them. Dobos torte is known everywhere in the word and as other well known specialities of Hungarian cuisine it has several recipe variations. For example a few months ago I found it in one of Mary Berry’s cake recipe books, her Baking Bible. She calls it a Doboz cake and she prepares it with whipped eggs, which I am sure is not from the original recipe. And what is more I read wonderingly that it is from Austria. Trust me, they are not the same country anymore. It is true we had been the part of Austrian Empire for long time until in 1867 the House of Habsburg agreed to share power with the separate and independent Hungarian government. Following this, the Austro-Hungarian Empire existed for 51 years until 1918, after the end of Word War I, when it dissolved. Continue reading
Exactly twenty years ago Elemér Auguszt the member of the famous Hungarian pastry dynasty was given a special cake for his 80th birthday with the following text on the top: “Happy Birthday, Elemér! 80”.
It was the delicious E80 cake as we know it today. This cake is the symbol of the traditionalism and professionalism of the sophisticated Hungarian pastry arts. It is made with a rich chocolate filling and a thin marzipan layer in the middle and covered with light coffee cream.