Introducing the 2025 Country Cake

The master pastry chefs of Gyulai Kézműves Confectionery: László Balogh and Roland Kis

For many, August 20 is not only a celebration of Hungary’s founding but also a highly anticipated gastronomic event: it is when the new Cake of Hungary and Sugar-Free Cake of Hungary are unveiled – and soon become available in pastry shops nationwide.

This year, dessert lovers will find a reimagined classic in the pastry counters. In 2025, the prestigious competition of Hungary’s finest pastry chefs pays tribute to the 140th anniversary of József C. Dobos’s legendary cake. Contestants were challenged to reinvent the well-known and beloved Dobos cake by incorporating exciting new ingredients alongside the traditional ones – using native spices from the Carpathian Basin, pálinka (Hungarian fruit brandy), wines from authentic Hungarian grape varieties, or local fruits – creating a flavor harmony that honors tradition while embodying modern pastry art.

This year’s competition received 34 entries, and the jury selected the 21st-century version of Dobos cake by László Balogh and Roland Kis from Gyulai Kézműves Confectionery. Their creation, titled DCJ Style Exercise (referencing the famous pastry master’s initials), blends cherry, chocolate, and caramel, enriched with cherry pálinka, almond praline, brittle, and a milk chocolate glaze.

As in previous years, the participating pastry chefs worked to the highest professional standards: creativity, openness to innovation, and expertise were key – along with the use of outstanding ingredients. Debic dairy products, designed specifically for professional bakers and pastry chefs, once again played a key role in this prestigious competition. The DCJ Style Exercise recipe includes Debic Stand & Overrun 35% cream and the brand’s traditional butter. These products are more than ingredients: they guarantee that every confectioner, anywhere in the country, can achieve flawless results with the award-winning recipe.

“A long-standing dream came true this year with a buttercream cake taking center stage in this highly prestigious professional competition. This type of cake has somewhat faded into the background in recent years due to modern trends, yet it holds much richer pastry value to be forgotten. The original Dobos cake became world-famous shortly after its creation. We hope the DCJ Style Exercise will quickly become popular among Hungarian dessert lovers! The special flavor harmony and light chocolate cream made with high-quality Debic butter will provide unforgettable moments for many! And the creators not only played with textures and flavors but also with the structure of the cake, posing a true challenge to pastry chefs across the country.”

– said Balázs Erdélyi, President of the Hungarian Confectioners Guild, about the winning cake.

Reliable ingredients were also key in developing the Sugar-Free Cake of Hungary. This year’s winner of the One Drop of Attention Foundation’s competition is Alfréd Kovács of Édes Vonal Confectionery in Vác. His creation, Dreamer, features a unique fusion of cherry and chocolate. Between cocoa-almond sponge layers lie a cinnamon-chia cherry compote, lightly sweet milk chocolate cream, and special chocolate crunch elements. Debic traditional butter is again among the ingredients, supporting health-conscious pastry making at the highest level through its rich flavor and silky texture.

Congratulations to the winners!