Read by Michael Flamel

As the sun dipped below the historic skyline of Budapest, my wife Gail and I found ourselves on the enchanting streets of this vibrant city, on a mission to discover the delightful world of Hungarian creams. Our evenings became a magical journey filled with laughter, warmth, and the exquisite taste of these heavenly desserts.

Our Hungarian adventure began with the classic Hungarian Cream Cake, a luscious treat that melted in our mouths like a sweet whisper from the Danube. Intrigued by the delightful combination of creamy layers and fruity goodness, we decided to embark on a quest to explore various renditions of this delectable dessert.

One night, we stumbled upon a charming patisserie tucked away in a cobbled street. The aroma of freshly baked pastries led us to a display of Hungarian Creams adorned with vibrant apricots and tart sour cherries. Inspired by the local flavors, we decided to try our hand at making this heavenly delight at home.

Hungarian Cream Cake Recipe:

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 packet gelatin
• 2 cups whipped cream
• Fresh apricots and sour cherries for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Gradually add the flour to the mixture, alternating with the milk. Mix until smooth.
4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, dissolve the gelatin in a small amount of water and let it bloom.
6. Once the cake has cooled, spread a layer of whipped cream on top.
7. Place the fresh apricots and sour cherries on the whipped cream layer.
8. Mix the bloomed gelatin into the remaining whipped cream and spread it over the fruit layer.
9. Refrigerate for at least 4 hours or until set.
10. Slice, serve, and savor the delightful taste of your homemade Hungarian Cream Cake!

During our culinary exploration, we also discovered that Hungarian creams can be adorned with a variety of locally grown fruits. Consider incorporating plums, strawberries, or raspberries for a burst of flavors that capture the essence of Hungary.

As for a dessert wine pairing, we highly recommend a Tokaji Aszú. This Hungarian sweet wine complements the creamy texture of the dessert and enhances the fruity notes, creating a perfect harmony for your taste buds.

Our nights in Budapest were a sweet symphony of Hungarian creams, laughter, and the warm embrace of Hungarian hospitality. The memories of those enchanting evenings linger, and the taste of the creamy delights continues to transport us back to the heart of this culinary wonderland. Cheers to the sweet indulgence of Budapest!