The great Hungarian cakes, baked in Wiltshire
Budapest's coffee houses gave the world some of its most elegant cakes. Aggie grew up with them, and bakes two of the finest exactly as her family did.
Dobos torte Dobos torta
Created in 1885 by the Budapest confectioner József Dobos, this is Hungary's most famous cake. Six paper-thin sponge layers are stacked with chocolate buttercream, and the top layer is glazed in amber caramel and cut into wedges before it sets. The contrast between the crisp caramel and the soft cake is the whole point, and it takes patience to get right.
Eszterházy torte Eszterházy torta
Named after the aristocratic Esterházy family, this torte layers walnut meringue sponge with a vanilla and brandy cream. Its white fondant top is piped with chocolate and feathered into the classic pattern. It is nutty, light and quietly luxurious, and walnuts are close to Aggie's heart.
Why these two
Both cakes are built on flavours British guests already love: chocolate and caramel in the Dobos, walnut and vanilla cream in the Eszterházy. They look spectacular on the plate, slice neatly, and give a dessert menu something guests won't find anywhere else nearby.
These cakes take longer to make, so please allow at least five days' notice. They make memorable centrepieces for dinner parties, name days and Christmas, and a distinctive dessert for restaurants that want something their guests won't find elsewhere.