How is the dish prepared according to the Gundel recipe?

We follow the original, classic recipe. We bake three types of sponge cake, vanilla, walnut and cocoa, as the base for the dessert. We drizzle them with flavoured sugar syrup to make them succulent and then pour a soft vanilla custard between the layers. We cut the dough into balls, sprinkle with roasted and chopped walnuts and rum-soaked raisins. Real chocolate is used to make a thick, deep-flavoured dressing. Top the dessert with soft whipped cream from an artisan dairy.

How did the recipe become part of the tradition, part of the Gundel heritage?

One of the Hungarians' favourite cakes was invented by master pastry chef Béla József Szőcs, and the idea came from Károly Gollerits, head waiter at the Gundel restaurant. The typical Hungarian dessert was named after the 288-metre-high hill called ‘Somlyó’ in Fót, where the confectioner lived. The new dessert made its debut in the Hungarian pavilion at the 1958 World Fair in Brussels and immediately won numerous awards and prizes.

Why was it selected for the National 11, considered the essence of Hungarian flavours?

The dessert, which originated in the middle of the last century, quickly became popular with families and restaurants. Its complex taste experience will sweep anyone off their feet. It's so good that it can even be a pleasure to prepare to a mediocre standard. Experience the pleasure of a ‘Somló’ sponge cake made from quality ingredients, using the original recipe!