Thick, hard caramel slices cover the top, and ground walnuts coat the sides, in order to prevent it from drying: a clever way to make the cake last longer on shelves, back when refrigerating techniques were limited. In Hungarian cuisine the rolls, one with each filling, are traditionally served together. Translated by Fanni Kaszás However, the real “father” and the one who gave its name to […] Serve with a cup of coffee. As noted from the excellent website globalgourmet.com: Makosh (Mákos Beigli) is a cake-like yeast … Some new ingredients arrived in Hungary by the nomadic tribes with the Italians and Turks in the 15th and 16th centuries, and the elegant, highly developed cuisine which came from the days of the Austro-Hungarian Empire. The combination is known as mákos és diós (poppy seed and walnut). Like most iconic Hungarian cakes, Dobos cake is made of layers: 6 layers of thin sponge cakes alternated with chocolate butter cream. In the late 1950s, the legendary main waiter of the Gundel restaurant, Károly Gollerits, was the one who introduced the popular dessert for the first time. The sponge cake ‘Somlói style’ is probably the best-known product of Hungarian confectionery. Hungarian coffee cake topped with a crumbly topping will become a breakfast-favorite.

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