Discovery of Hungarian desserts in Csók

Esterházy cake, Chimney cake, Zserbó, Gundel Pancake, Dobos cake... Hungary is rich in gastronomic treasures, and we are proud of them for good reason. Our desserts are not only divine but also carry with them unique cultural heritage and fascinating stories. Join us on a sweet journey to explore the wonderful world of iconic Hungarian desserts! Taste the Csók's versions of classic sweets, and let's embark together on a sweet adventure with Csók Budapest to discover Hungary's famous treats!

This multi-layered marvel, with its special caramelized sugar decoration and creamy filling, is the queen of Hungarian desserts. Created by the famous confectioner József C. Dobos in the 19th century, it features a unique chocolate buttercream and caramel topping designed to keep the dessert fresh for a long time despite limited cooling techniques. Its success quickly spread throughout Europe.

Originally made by rotating dough on a wooden cylinder over hot coals, Kürtöskalács became even more popular when flavoured with crystallized sugar and nuts in the early 20th century. The recipe dates back to manuscripts from 1795 and a cookbook published in 1858. Today, it is considered a traditional dessert in the Carpathian Basin, especially in Székely Land, and is particularly important during festive occasions.

This unique walnut cake with its distinctive decoration is named not after its creator but after Count Esterházy. It gained popularity during the Austro-Hungarian era and quickly spread throughout the entire monarchy.

A Hungarian specialty, the pancake filled with walnuts and drizzled with chocolate sauce is a culinary gem. Originally invented by the wife of the famous writer Sándor Márai, its preparation involves flambéing, providing a special dining experience.

János Rigó, born in 1858 in Pákozdon. At the age of 10, he already played as a violinist in his father's band, which laid the foundation for his becoming world famous.

He learned music from Józsi Simplicius Barcza in Fehérvár, but after his daughter fell in love with Jancsi, he left his teacher.

He became a fantastic artist, traveled the world. On the occasion of one of his performances in Paris, the partner of the Belgian prince, Klára Ward, chose it for himself, who left her husband for it, thanks to which this cake was born. In fact, one of the confectioners in a pastry shop in Budapest used them as an advertisement, named one of the desserts, because he was hoping to drop sales. It caught on, not only in our country, but also abroad, and is still very popular.

Somlói Galuska, which enjoys outstanding popularity among Hungarian desserts, was first presented at the Brussels World Expo, where its creator was awarded professional recognition due to its great success. The generous pouring of chocolate sauce and the creamy whipped cream crown on the sponge cake make it truly irresistible. This dessert is the masterpiece of Béla Szőcs, a confectioner, although the idea originally came from Károly Gollerits, the head waiter at Gundel at the time. Although originally introduced as "Somlyói," a small mistake led to the omission of the "y" in the name at the World Expo, thus giving birth to the name "Somlói Galuska." Today, this dessert is an essential part of Hungarian culinary treasures.

At Csók Budapest, our unique version of Somlói Galuska complements the traditional recipe with fresh sour cherry sorbet. The sweet and tangy sorbet perfectly harmonizes with the creamy cake, offering a unique flavour experience to dessert lovers. Come and tantalize your taste buds with us!

The Goose Foot Cake, which is a favorite choice among chocolate lovers, is believed by some to have received its name "goose foot" due to its shape, while others attribute it to being the characteristic dessert of the St. Martin's Day goose feast. The divine Parisian cream, cognac-infused sour cherry cake was created by Émile Gerbeaud at the end of the 19th century. The cognac-infused sour cherry is also a world-famous Hungarian invention. Lúdláb is another Hungarian dessert deeply rooted in domestic gastronomy and often appears on various festive occasions.

Csók Budapest offers its version, complementing the traditional recipe with fresh sour cherry sorbet. The sweet and tangy sorbet perfectly harmonizes with the creamy cake, offering a unique flavor experience to dessert lovers.

The history of the cream dates back to the time of Napoleon. The emperor's chef, Careme, made this cake many times, which is why it became known as the Napoleon cake.

In the 16th century work entitled 'Cooking Science', it is mentioned as 'millefoglie', which means a thousand sheets (referring to the dough.)

The cream we know appeared for the first time in 1840, in István Czifra's book, where he calls it 'vanilla pâté', here referring to the boiled cream. In the 19th and 20th centuries, it appeared in more and more places, but it acquired its current form in the 1930s.

It is made in a special version in Csók, keeping the traditional elements: rich, creamy, vanilla cream, light whipped cream, on a crispy butter dough base, which is crowned with a colorful topping. A true work of art.

Experience the diverse world of Hungarian sweets with Csók Budapest! Let us guide you through the maze of culinary delights. Whether rediscovering old favorites or tasting exciting innovations, everyone will find a dessert to suit their taste. Join us at our bistro on Andrássy Avenue and enjoy the best of our culinary heritage with us!