Cake of Hungary Award 2012
It is the 6th year that the “Cake of Hungary” competition takes place in my country. This year’s winner has been selected from 35 cakes that – according to the regulations – do not include artificial flavors, margarine or heavy cream of animal origin. The winning cake, ‘Szabolcsi almás máktorta’ is prepared with zesty apples and a commonly used ingredient in the Hungarian kitchen, poppy seeds.
Photo Source: baranyanet.hu
However the cake will only be presented to the public on the 19th of August (a day before hour national holiday – the day of the Foundation of the State), the recipe has already been published, so I took the liberty to translate it to English and share it with my non-Hungarian speaking audience!
So here we go 🙂 Attention: This recipe yields 3×16 slice (22cm) cakes!
Cake of Hungary 2012: ‘Szabolcsi’ Apple and Poppy Seed Cake
Poppy Seed Sponge Layers:
1.6 kg egg whites
1 kg confectioners’ sugar
0,6 kg ground poppy seeds
0,2 kg sweet crumbs
0,4 kg peeled, shredded apples (Jonathan or Idared)
Zest of 1 lemon
Beat the egg whites and sugar until stiff peaks form. Mix the poppy-seed, sweet crumbs, lemon zest and shredded apple. Carefully add the poppy-apple mixture to the egg and sugar mix. Distribute the mixture on 18 greased, floured baking pans and bake for about 12-14 minutes at 200 °C. Remove from pan and cool.
1,8 l milk
0,39 kg sugar
0,21 kg cornstarch
9 egg yolks
1 vanilla stick
0,75 kg (35%) whipped cream
Beat the egg yolks and cornstarch with some milk until smooth. Boil the rest of the milk, sugar and vanilla beans. Stirring the mixture continuously, add the cornstarch mixture. The cream should be nice dense as there will be no other ‘gluing’ material used to build the cake. Cool the cream and carefully add the whipped cream.
1,5 kg peeled, shredded apples (Jonathan or Idared)
0,15 kg butter
0,15 kg sugar
15 g ground cinnamon
Peel and shred the apples, mix with the sugar, juice of 2 lemons and cinnamon. Add the butter to a frying pan and pour the mixture over it – let it simmer until tender. When ready, let it cool.
Building the cake:
6 sponge layers, 3 layers of 200-220g cream and 2 layers of 300-320 g apple filling.
Spread 1 layer of cream on the bottom sponge layer. Add the 2nd and 3rd sponge layers that have previously been topped with the apple filling (easier than topping with the apple filling when it is already placed on the cream layer)
Then comes the second cream layer and 2 more apple filling-layers (each of them on top of a sponge layer), then again a cream layer and the final sponge layer.
Chill the cake a little and frost the sides and the top with the rest of the cream.
Cover the lower 2.5-3cm of the sides with poppy seeds. Decorate the top of the cake with quartered/peeled apples that have previously been braised with a little sugar and lemon juice. Once cooled, cut the apple pieces to thin slices and cover the inner part with poppy seeds.
Original recipe of the winning Cake of Hungary 2012 is from Zsolt Pintér @ the KOKÓ Confectionary, Veszprém, Hungary.
Photo Source: augusztus20.kormany.hu
For the first time in the history of this award ceremony the “Sugar-free Cake of Hungary” has been selected as well – the winner in 2012 is an Apple Cake with Gooseberry, that does not contain white flour, white sugar, artificial flavours or preservatives – thus it is not only sugar free but healthy as well.
Photo Source: napidoktor.hu
Click here to see the 2013 winners!