A distinctive dessert from Hungary, “the land of 10,000 pastry lovers”. Auguszta Auguszt, fifth generation baker of one of the oldest baking families in Budapest today, published a recipe in her family’s book. We enjoyed it so much that we adapted the recipe to come up with our own American Hungarian version. This torta is an interesting combination of flavors and special ingredients starting with Tokaji (pronounced tow-kai) wine, from the Tokaj wine region of Hungary. We’re using a sweet topaz-colored variety, 5 Puttyonos Aszú. The wine and Guernsey Dairy heavy cream make the cream that fills and covers the cake. Inside are layers of soft vanilla chiffon cake and chopped raspberries. The outside is garnished with sliced toasted almonds and whole raspberries. The first few test batches of this cake were quickly devoured by our staff. We invite you to taste it for yourself!
This cake contains gelatin and alcohol.
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