It’s no coincidence that Rákóczi cottage cheese features in Gundel Restaurant’s ‘Nemzeti11’ selection. It’s well worth trying here!

This cake isn’t Ferenc Rákóczi II We call him that because he is a prince; his name is János Rákóczi He was named after a confectioner and master chef. The confectioner had been working there since 1933, and Gellért Hotel He was head chef at the famous Gundel restaurant. It is no coincidence that the dessert today is Gundel Restaurant It also features prominently on the menu, as it is one of our national dishes.

Gundel follows traditional recipes, and this is no different in the case of the Rákóczi-style cottage cheese cake. As a result, Károly Gundel During his tenancy, János Rákóczi was the head chef at the At the Gellért Hotel, the original recipe was retained, to which the Városliget Gundel Restaurant His current pastry chefs remain loyal to this day.

The 1958 At the Brussels World Fair The dessert made its official debut, where it was awarded a gold medal. The cottage cheese cake draws on the finest traditions of Hungarian confectionery, and the famous pastry chef has adapted its original recipe.

As a result, the base of the cake consists of a flaky pastry that can be rolled out easily, topped with chunky quark, and then a stiffly beaten mixture of sugared egg whites and apricot jam.

The master confectioner stated that this is ”the most Hungarian of Hungarian desserts”, as every single ingredient can be found in Hungary.