Hungary’s Sugar-Free Cake competition was organized for the 12th time by the Egy Csepp Figyelem Foundation and the Hungarian Confectionery Industry Association.
This year, the creation made without added sugar by confectioner Zsófia Lawal-Papp from Makó won the Egy Csepp Figyelem Alapítvány Hungary’s Sugar-Free Cake competition with her sweet “Kikelet”. The winning confectioner strove for a refreshing harmony when creating the creation. She dreamed up the cake around a drop of black tea, created the perfect harmony with blueberries and a touch of lavender, which is completed by the vanilla white chocolate mousse and the almond and lemon sponge made without grain flour. The energy content of one slice of “Kikelet” is 236.8 kcal, while the carbohydrate value is 11.8 g, so it can be a good choice for diabetics, but we recommend it to everyone who is careful about the ingredients of what they eat.
The second place in the competition was the creation of the pastry chefs of the Reök Artisan Bakery in Szeged, the “Pumpkin Raspberry”, and the third prize went to Gabriella Raffer, the pastry chef of the G&D Artisan Bakery in Salgótarján, for the creation of the “Randevú” cake.
This year, the cake with the fanciful name “Spicces fig respektus” created by Pál Lakatos, confectioner of Levendula és Kert Cukrászda in Szigetszentmiklós, can bear the title of Cake of Hungary. The cake is made up of a whipped joconde with almond flour, a soft salted caramel mousse cream and a nut-caramel crisp, which also contains cocoa bean crumbs. Tokaji black cherry fig jelly and milk chocolate mirror jelly with acacia honey make this flavor really special, which is crowned by the white chocolate ganache with acacia honey and the walnut sable disc. In the name of the cake, the adjective “spices” refers to the wine content of the fig jelly, while “respect” is the creator’s tribute to his teachers and mentors.
From the 19th of August Hungary’s Cakes can be tasted in Magyar Ízek Utca @ Várkert Bazaar, and @ hundreds of pastry shops across the country.
Update by Aggie Reiter
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