A Tokaj-one of the most well-known fruits of the Hegyalja and Zemplén regions, the Gönci apricot once again took centre stage: at one of the most important competitions in Hungarian confectionery, the Hungary's Cake Competition proves its worth in the field – as a raw material.
The Mályi Balogh Cake Shop announced on its social media page that Big Dipper their cake called – which Gergő Kőrösi created – entered the prestigious competition TOP 10 cake. A record number of 60 entries were received from confectioners across the country for this year's competition, so it is particularly gratifying that a dessert featuring Gönc apricots as one of its key ingredients has made it to the semi-finals.
Conquering as a Hungarian speciality
A Gönci apricot It is no coincidence that it was included in the Hungarian Collection. Its unique flavour and reputation are the result of several factors: the favourable climatic conditions in Gönc and the surrounding area, centuries-old fruit-growing traditions, and strictly adhered to cultivation and processing technologies.
Tradition and creativity in one cake
The Göncölszekér cake, which made it to the semi-finals, continues this tradition in the form of a modern dessert. The creation is based on the distinctive flavour of lumpy cottage cheese and sour cream, combined with the freshness of Gönc apricots and passion fruit. This unique flavour combination evokes both the traditional ingredients of Hungarian confectionery and the approach of contemporary gastronomy.
In the coming weeks, the semi-finals of the competition will decide which six of the ten cakes will advance to the finals.
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