1/8
Mille-feuille at Mónisüti
Móni Kövérné Kalmár, a popular food blogger, recently opened her own confectionery in Gyenesdiás. Her mille-feuille has a few twists: she makes it with a vanilla cream and seasonal fruit. After the raspberry version of July, now you can try it with blueberries.
2/8
Cherry clafoutis at Arácsi Confectionery
Zsuzsanna Kara, owner of the Arácsi Confectionery, really likes working with shortcrust and the filling always varies, based on what’s in season. Her desserts have simple but real flavours. The cherry clafoutis is very popular here and she takes it to the next level with a simple vanilla cream.
3/8
Caramel and coconut cake at Villa Gréta
The cakes at Villa Gréta are in the shape of a bicycle bell and the most popular of these is the coconut and caramel version. The dessert has a mousse-like consistency with soft dark chocolate in the middle and caramel sauce on top.
4/8
Metre-long kalács at Karolina Café
This classic dessert, based on a family recipe, has been popular since the confectionery opened in 2006. The metre-long kalács (sweet bread) is a simple, layered treat with two kinds of sponge cake (chocolate and white chocolate), vanilla pastry cream, and more chocolate on top.
5/8
Black Forest Magic at Café Melba
Café Melba makes traditional desserts with modern methods in Siófok. The Black Forest Magic is a reinterpreted version of the Black Forest gâteau with a dark chocolate mousse, whipped cream and fruit pulp, covered with a dark chocolate glaze and red crumbs for their other speciality, the Red Velvet.
6/8
Lelle Cremeschnitte at Márton Confectionery
Open since 1979, Balatonlelle’s beloved confectionery only uses natural ingredients and no additives. The Lelle Cremeschnitte is based on a family recipe: made with fresh milk, egg yolk, cream, sugar, vanilla and puff pastry, it is one of the region’s most popular desserts.
7/8
Lavender and hazelnut dessert at Bergmann Confectionery
This dessert uses the region's characteristic ingredients. It has a simple sponge cake base, with hazelnut and almond. There’s a layer of chocolate cream and it’s topped with a creamy lavender mousse, a wave on the top representing Lake Balaton.
8/8
Triple Belgian chocolate slice at Geleta
Geleta has a selection of traditional and new-wave desserts. The triple Belgian chocolate slice has layers of mousse made with cream and chocolate. It’s so popular that other places are trying to copy it.
