Baking & Pastry Course – Menu B
Langos (Fried flat bread)
The Langos is a traditional fried flate cake made from soft dough. It is assumed to have been taken over from Turkish cuisine during the Turkish occupation while others believe is has its origin in ancient Rome. Nowadays Langos is part of every beach in the summer. There is no good beach without Langos. These two things go together. It has many variations. The most popular is Langos with some garlic sauce on top but it with sour cream and cheese is also common.
Main ingredients: flour, water, yeast, salt.
Dobos cake (the Hungarian name is Dobos torta) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner Jozsef C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the caramel topping helps to prevent drying out.
Main ingredients: flour, egg, dairy product, sugar, cocoa powder, chocolate.
The Strudel was baked already by our grandmothers and by their grand mothers and even by their ancestors. The name comes from the word layered. A long time ago the extra thin layers were not rolled up but placed on one another, sometimes 10 to 12 layers. The filling was put between the layers. The dessert was baked their traditional ovens and the Strudel was served in slices with powdered sugar. It was also called ‘retes-beles’, which means something like layered-filled. Nowadays we put thick layers of filling between the thin strudel layers then we roll it up and bake it.
The typical Hungarian fillings are the sweet cottage cheese with some sour cherries, pumpkin-poppyseed and the sweet cabbage. The last filling sounds a little strange but it is delicious and it is worth trying. On the cooking course we bake 2 versions.
Main ingredients: flour, semolina, egg, dairy products, cabbage.
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