There’s only one thing I love more than a cream bun it’s a lemon cream bun. The fluffy pastry is filled with the lemony cream, topped with the dark purplish blueberries. When you hold one in your palm it’s as light as a chubby marshmallow. Its sweet flowery fragrance slowly drifts up to your nose, and seduces you completely. For the pastry: 4 tsp caster … Continue reading Lemon cream buns
Vargabéles is a traditional Hungarian dessert which can be eaten as a main course as well. It”s very common in our cuisine that after a filling soup, such as goulash soup, we prefer to have something sweet that also substantial. The original recipe calls for only raisins but I think it’s simply beautiful using a few apricots too. Its best to eat hot, straight from … Continue reading Sweet noodle cheesecake – Vargabéles
Hungarians are famous from their dumplings. We like them in soup, served with stew, hot or spicy, or even as a dessert. The method of making the dough is very similar each time, but the result is so versatile. The light texture of the golden dumpling is gently flattened first then stuffed with the perfume-like apricot jam, embraced with warm butter, rolled about in crunchy … Continue reading Golden dumplings with sweet wine mousse
I love it when a cake gives double the pleasure and half the calories. This chocolate coffee cake lets us enjoy its flavours without us having to think about tomorrow’s workout.The slices are weightless on our plate, no flour, just crumbling golden hazelnut. Ingredients: 200 g dark chocolate 150 g butter 1 tablespoon coffee 6 eggs 2/3 sugar 1 1/2 cups hazelnut meat zest of … Continue reading Flourless chocolate coffee cake
The Hungarian chocolate swirl is often found on our breakfast table. The outside is crispy and buttery whilst the inside is soft with plenty of cocoa. It’s like a ritual eating them, peeling off the layers, keeping the white centre for the end. You can maximise your experience with a mug of hot chocolate or coffee on the side, dunking the swirl from time to … Continue reading Chocolate swirls
The original Austrian-Hungarian cake is not just Vienna’s most famous dessert but my grandma’s favourite as well. Whist the traditional Sachertorte is usually made with apricot jam and served with whipped cream, I prefer to use orange marmalade in my version as it goes extremely well with the deep dark chocolate. Serving with creme fraiche or sour cream gives some edge to the cake. Ingredients: … Continue reading Orange Sachercake
Hungarians don’t have a ‘Pancake day’ but we do make pancakes to eat as a main course after a satisfying soup on Sundays. I remember my grand mother would make 100 of them with two frying pans in almost no time at all – they would disappear just as quickly! My father, the main predator, could (and still can) eat more then 15 pancakes with … Continue reading Sunny pancakes
This Hungarian cake was named after its famous creator József C. Dobos (1847-1924). The key to its success is the multiple layers of sponge cake, the buttery chocolate filling and the crispy sweet caramel top. This cake definitely will win all your guests over and I promise you it’s not difficult to make. Ingredients: 9 eggs 210 g icing sugar 210 g self rising … Continue reading Dobos cake – Dobos torta
Orsis's Kitchen 