Hungarian Dessert Book

By Tamás Bereznay

The author of this book, Tamás Bereznay, has been the ambassador of Hungarian cuisine for many years. As the former chef of the state president, he knows exactly what foreign diplomats, royalty and aristocrats like about Hungarian cuisine. Bereznay has collected their favourite desserts in this beautiful cookbook, filled with mouth-watering photographs and great recipes.

• Language: English
• Publisher: BOOOK Kiadó Kft.
• Release date: Mar 12, 2019
• ISBN: 9786155417177

Book preview

HUNGARIAN DESSERT BOOK

© ALL RIGHTS RESERVED.

Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of the copyright owner and the above publisher of the book. The content of the book is subject to alteration without notice.

PUBLISHED BY BOOOK PUBLISHING HUNGARY 2016

Web: www.boook.hu | Facebook: www.facebook.hu/Boook | Email: [e-mail]

Editor: Tamás Bereznay

Art direction and graphic design: Hajnal Földi

Cover painting: Lászlóné Romsics

Publisher: Péter Széplaki

Food photography: Imre Körmendi

Food styling: Ágnes Kapolka

Translation and culinary supervisor: Sue Tolson

Proofreader: Robert Smyth

Printed in Reálszisztéma Dabas Printing House, 2016

E-book: Bulaja naklada, Zagreb

ISBN 978-615-5417-7-7

Hungarian Dessert Book, Boook Publishing

TAMÁS BEREZNAY

HUNGARIAN DESSERT BOOK

CONTENTS

CAKES

Pear Gateau

Rich chocolate cake

Granny's walnut cake

Eszterházy cake

Stefánia cake

Poppy seed cake

Five jam cake

Dobos cake

Punch cake

Blueberry tart

Cinnamon cake

Layered pancakes

SAVOURY DESSERTS

Caraway bread rolls

Cabbage turnovers

Crackling scones

Potato scones

STRUDELS

Sour cherry strudels

Sour cherry and poppy seed strudel

Apple strudel

Chocolate strudel

Chesnut strudel

HOT DESSERTS

Walnut pancake

Noodle and curd cheese cake with berries

Pancakes stuffed with plum jam and brandy

Apricot dumplings

Rice soufflé

Curd cheese dumplings

Honey- and jam-filled apple

Apple and meringue bread and butter pudding

Curd cheese dumpling soufflé

Curd cheese stuffed rolls

Plum jam and poppy seed vermicelli

Golden walnut dumplings

Baked plum jam doughnuts

Doughnuts

Poppy seed bread pudding

Emperor's crumbs

Pasta pockets filled with plum jam

Sour cherry purses

Prune and marzipan fritters

Jam-filled crescent roll fritters

Chimney cake

Gundel pancake

Buns with cocoa (cinnamon, plum jam)

MISCELLANEOUS

Plum tart

Raspberry and cream sponge roll

Semolina cream with prunes

Quince cheese

Floating islands

Cream slices

Frosted slices

Zserbó sliced

Poppy seed cup cake

Honey cream slices

Non plus ultra

Apple and cream slices

Pear cake with almonds

Somló trifle

Linzer jam sandwich biscuits

Flódni jewish cake

Coconut balls

Sour cherry pie

Walnut crescents

Fried curd cheese doughnut

Chestnut purée

Curd cheese parcels

Sweet twisted fritters

Dill and curd cheese pie

Chocolate and walnut cake

Plaited brioche

INTRODUCTION

Everyone loves cakes and sweet things, and the Hungarians are no exception to this, in fact I would say that the nation as a whole has a sweeter tooth than most. The streets of Hungary’s towns and cities are lined with cafés and cake shops. Even the smallest of towns will boast at least one cake shop. The capital, Budapest, like Vienna, is renowned for its coffeehouses, where the literary elite used to congregate in the past, regaling each other with their works, or simply taking advantage of the warmth and coffee to read and write, and now locals and tourists alike will sit down for a coffee and a slice of cake from the vast array behind the glass counters. Coffeehouse favourites such as strudel, Dobos cake, chestnut purée, and Eszterházy cake are lined up behind the glass to tempt the hungry, or once you glimpse them, the even not so hungry, to partake in their sweet delights, along with more innovative modern creations in some cases.

However, it is not only in coffeehouses and cafés that Hungarians enjoy cakes and other sweet delicacies. Most families have at least one accomplished baker, and all parties and other festivities will involve a variety of baked goods, both sweet and savoury, for the delectation of the family and other visitors. Indeed, Hungarians enjoy sweet things so much that the focal part of a meal, the main course so to say, may well be something sweet. Especially when visiting relatives of friends in the countryside, I discovered it was often the case that the meal consisted of some soup followed by something sweet. Milk loaf, pasta with poppy seeds or walnuts and plenty of sugar, pancakes in all shapes and forms, doughnuts or maybe apricot or curd cheese dumplings. Then, when you sat down to chat with a coffee, you would be plied further with biscuits, scones and cake, too. One thing is certain; you’ll never leave Hungary having lost weight!

There is a range of ingredients