Archive for the ‘Bread and Cakes’ Category

28 Dec

Real Hungarian Walnut Guba – Igazi Magyaros Diós Guba.

Posted by www.rollinginbudapest.com in Bread and Cakes, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungary.. Tagged: .

Hungarian Walnut Guba

Guba is served mainly as a dessert. It is best known and popular with poppy seeds and is an essential part of the menu during the holiday seasons, especially at Xmas.  The Guba with poppy seed or walnut is really simple yet nourishing sweet. The poppy seed Guba is considered lucky for the new year, because of the poppy seeds.

Always have to use a dried breadrolls and to cut in the shape of cube and is the best it hardens slightly after 1 day. Hungarians are poopy seed fans baking several delicacies.

Here the receipt of the walnut is the main „protagonist”. The Walnut Guba can be baked for festive dessert and/or anytime of the year.

Walnut Guba Preparation time 20 minutes – Baking time 30 minutes. Serve for 4 portion.

Ingredients:

Dumps: 4 pieces breadroll, 5 dl milk, 1 bag of vanilla sugar, 10 dkg powdered sugar, 20 dkg ground walnuts, 1 part egg yolk.

Soda Cream: 2 pieces of eggs, 2 dl milk, 1 bag of vanilla sugar, sugar to taste.

Baking: Preheat the oven to 150 degrees. Place in circle the breadrolls, put on a baking sheet and off it goes in the preheated oven to dry well. If the breadrolls are a little drier, may save this step. When it is dry, put it in a buttered yen.

Heat the milk, stir in the vanilla sugar and an egg yolk. Pour over the breadrolls and wait until it is well absorbed. Mix the walnuts with the powdered sugar, sprinkle on the breadrolls, mix well and put back into the oven for approx. 20-25 minutes.

For topping – the soda cream, mix the milk and eggs with the sugar and vanilla sugar and stirring over low heat until thickened.

Recommender Aggie Reiter

10 Aug

The “St. Stephen’s Day Bread” Award Ceremony & “The Cake of Hungary”- 2021

Posted by www.rollinginbudapest.com in Bread and Cakes, Budapest - Hungary, For Travelers, Gastronomy, Hungarian cuisine historical retrospection, Sweeties for sweet tooth individuals, Tourism. Tagged: , .

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The press representatives, award-winning, cakes and loaves at to-day’s media gathering was held on the terrace at the Castle Garden Bazaar @ Budapest.
A lot of people are looking forward year-after-year to see what the Hungarian bakers and confectioners will present  for the public on St. Stephen Day Hungary’s national holiday. The competition to win the title of “Bread of the Country” is ongoing for 10 years.
This outstanding holiday is connected to the year’s first made wheat bread. The competition was held in 3 categories. In the traditional wheat bread the “Bread of the Country”. In the line, the concept was with the needs of the age, in the innovative and wholemeal category.
József Septe, President of the Hungarian Bakers’ Association, led the award ceremony. As he said, the professional jury judged 7-7 loaves of bread in two categories. The title of St. Stephen’s Day bread was finally given to the “Pearl of Solymár”, which was made by the Hel Bakery at the village of Solymár. The innovative bread of the year was the seeded artisanal bread of the Princely Bakery from the town Tiszakécse, aside on the banks of the River Tisza.

In the competition of cakes Sándor Fodor confectioner -the “Sunflower” won the title of “The Cake of Hungary”, which was also presented in person on the spot. The Habcsók Confectionery @ Budapest introduced the roasted sunflower seeds, vilmos pears, honey and chocolate. Krisztián Füredi won the title of Hungary’s sugar-free cake namely: “The rose of Bistrița”. He already has been involved in a row with cakes participating in the competition for ongoing three years. As he said he is experiencing there is a growing demand for sugar-free and all-free, quality cakes and pastries. The rose of Bistrița is made without added sugar, and the apricot plays the main role in it, the fruit appears in several layers and harmonizes well with the nuts as well as the dark chocolate.
“A Drop of  Attention Foundation” was also on the spot giving an opportunity for free test of blood sugar and blood pressure measurement. Due to the extremely high temperature, getting to know the sugar intake before and after tasting the cakes was a good opportunity to scale oursleves.

Riport/Snaps: Aggie Reiter