One of the most well-known fruits of the Tokaj-Hegyalja and Zemplén regions, the Gönci apricot, has once again been in the spotlight: it is proving its worth as an ingredient in one of the most important competitions in Hungarian confectionery, the Hungarian Cake Competition.
The Mályi Balogh Cake Shop announced on its social media page that its cake called Göncölszekér (Big Dipper), created by Gergő Kőrösi, has been included in the TOP 10 cakes of the prestigious competition. A record number of 60 entries were received from confectioners across the country for this year's competition, so it is particularly noteworthy that a dessert featuring Gönc peaches as one of its key ingredients has made it to the semi-finals.
Conquering as a Hungarian speciality
It is no coincidence that the Gönc apricot has been included in the Collection of Hungarikums. Its distinctive flavour and reputation are the result of a combination of factors: the favourable climatic conditions of Gönc and the surrounding area, centuries-old traditions of fruit growing, and strictly adhered-to cultivation and processing techniques.
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 determine which six of the ten cakes will advance to the finals.
