October 1st at 2:59pm
Kürtőskalács - ( Could be translated to chimney cake, however it sounds very silly )
The shape on the pastry resembles a chimney, hence the name. It is made from is made of a relatively hard and dry yeast-dough. Then this strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is baked above charcoal cinders while lubricated with melted butter, until its surface gets a golden-brown color. While baked the sugar stuck on kürtőskalács becomes caramel and forms shiny, crispy crust on the cake. The surface of cake can then be covered by additional toppings such as ground walnut or cinnamon powder. Kürtőskalács cannot really be found in regular restaurants, instead you should check out some markets ( especially winter markets ) and buy it there. A normal sized roll costs not more than 4 Euros.
Dobos torta - ( Drum cake - another fuzzy translation )
This cake is one of the most famous Hungarian cakes. Can be fund in most of the bakeries and enjoyed by the locals for hundreds of ages. Basically it is a cake made of alternating sponge cake and chocolate layers with a thick caramel layer on the top. It was invented by and named after Hungarian (probably he was Austrian) pastry chef Jozsef C. Dobos in 1884.
Somlói galuska - ( Trifle from Somlo )
The shape of this dish does not resemble a proper cake, more like a regular meal. The amount that you order in a restaurant can also bit to much. It is made of three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream. In addition to make the taste a bit more exotic some households add rum. It can be omitted by the way.