Cake of Hungary Award 2014

Click here to see the 2012 winners and here to see the 2013 winners!

This year again Hungary organized the cake of Hungary competition, with the winners (Cake of Hungary, Sugar-free Cake of Hungary) announced at the time of the biggest national holiday – 20th of August. The cakes can be tasted at the official stand of the cake of Hungary during the festivities next to the Danube and are available at selected patisseries after the 20th of August. The recipes are also officially available from this day so if you feel like it, I give you the chance to prepare it – here are the translated recipes 🙂

I’m yet to taste these great looking cakes, will update You with photos and comments once I get the chance to grab a slice of each!

The winner of the Cake of Hungary Award 2014: Somlói Revolúció (Somlói Revolution)


The creators: Damniczki family



Photo source:

A modern spin on the traditional somlói parfait (one of our dearest favorite desserts), this cake dons a nut brittle sponge layer with a subtle orange drizzle, topped with dark and white chocolate mousse and a ganache – even if some doubt its resemblance to the good old Hungarian somlói I don’t care, it sounds and looks great to me!


Nut brittle cake layer
145 g egg white
60 g egg yolk
50 g sugar
20 g flour
80 g nut brittle (55g walnuts, 25g sugar)
30 g chopped walnuts

Orange layer
135 g orange
70 g sugar
5 g pectin
4 g gelatine
1-2 orange rind

Dark chocolate mousse
70 g 33% cream
165 g 54% dark chocolate
50 g egg yolk
50 g 40% rum
240 g whipped cream

White chocolate mousse
90 g 33% cream
200 g 33,1% white chocolate
55 g egg yolk
5 g gelatine
15 g water
1 vanilla bean
430 g whipped cream

Ganache cream
40 g milk
75 g 54% dark chocolate
8 g glucose
20 g 85% butter

Chocolates used in the original recipe:
Callebaut 811NV dark chocolate (54% cocoa, 36% fat)
Callebaut Velvet white chocolate (33,1% cocoa, 40,9% fat)


Oh hey I found a video!!

Layering from bottom to top: Nut brittle layer, dark chocolate mousse, orange layer, white chocolate mousse, ganache cream

Nut brittle layer
Prepare the nut brittle from the roughly chopped walnuts and sugar. Once cooled, grind it. Separate the eggs, whip the yolks with the sugar, mix with the nut brittle and the flour, then fold in the whipped egg whites. Pour it in the baking pan and sprinkle with chopped walnuts. Bake on 155 C° in slightly steamed oven for 30 minutes.

Dark Chocolate Mousse
Whip the egg yolks. Heat the cream to 80 C° and slowly pour it into the yolks while stirring continuously. Melt the dark chocolate to 38 C° and add it to the cream-yolk mixture. Cool to 27 C° and mix it with the rum and whipped cream.

Orange layer
Mix the sugar with the (dry) gelatin and pectin. Grate the orange rind and squeeze the juice, place the rind in a tea egg. Mix the juice with the pectin-gelatin-sugar mix and let it swell for 5 minutes. Boil the mixture with the rind for a minute, cool to body temperature and pour it over the cooled dark chocolate mousse.

White chocolate mousse
Soak the gelatin in the water. Add the soaked gelatin to the cream and heat to 80 C°. Whip the egg yolks and mix with the warm gelatin-cream mixture. Melt the white chocolate to 36 C° and mix with the egg yolk-cream mixture. Cool to 27 C° and mix with the whipped cream.

Heat the milk, glucose and butter to 80 C° and mix in the dark chocolate.

With whipped cream and white chocolate pastilles sprinkled with ground nut brittle.

Important! The texture, sweetness and solidity of the mousses is set for the amount of sugar, cocoa and fat content of the Callebaut 811NV and Velvet chocolates. Using other types of chocolates might change the taste and solidity of the mousses. The solidity of the mousses can be increased with additional cocoa butter. If you grind the nut brittle with the help of thermomix or cutter, you’ll get a smoother nut brittle layer.

Good luck : )

Recipe for the winner of the Sugar-Free Cake of Hungary 2014: Csokis Kaland (Chocolate-y Adventure) coming soon!

5 Responses to “Cake of Hungary Award 2014”
  1. What else can you say except WOW! I’d try a piece of that. For some reason I don’t think I’d be able to pull off making anything look that good.

    • Don’t worry it doesn’t actually look THAT good in real life, exactly because (in theory) they are not using too many “artificial stuff” to make the cakes hold up well. The somlói one actually had a really funny texture, fell on its side immediately when I put it on the plate 😉

  2. Bonnie Eng says:

    Oh wow, thank you soooo much for the translation! I really want to try this. Loved watching the video, and the music was fantastically catchy..haha! 🙂

Check out what others are saying...
  1. […] here to see the winner of the (normal, sugary) Cake of Hungary Award […]

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