A drop of black tea and lavender – “Kikelet” became Hungary’s Sugar-Free Cake

Hungary’s Sugar-Free Cake competition was organized for the 12th time by the Egy Csepp Figyelem Foundation and the Hungarian Confectionery Industry Association. The pastry chefs primarily used a list of ingredients approved by the National Association of Hungarian Dietitians to prepare their cakes.

This year’s competition was won by Zsófia Lawal-Papp, confectioner of Papp Cukrászda in Makó, with her sweet “Kikelet”. The winning confectioner strove for a refreshing harmony when creating the creation. He dreamed up the cake around a drop of black tea, created the perfect harmony with blueberries and a touch of lavender, which is completed by the vanilla white chocolate mousse and the almond and lemon sponge made without grain flour. The taste and color scheme of “Kikelet” evokes the cheerfulness of spring, the revival of nature, which is also reflected in the decoration.

The energy content of one slice of “Kikelet” is 236.8 kcal, while the carbohydrate value is 11.8 g, so it can be a good choice for diabetics, but we recommend it to everyone who is careful about the ingredients of what they eat. Laboratory analyzes of the cake were carried out by the Eurofins Analytical Services testing laboratory.

The winner received the main prize of 77 Elektronika Kft., the main sponsor of the Egy Csepp Figyelem Foundation, the developer and manufacturer of Dcont® blood glucose meters, a Zsolnay porcelain vase in the Parliament.

The second place in the competition was the creation of the pastry chefs of the Reök Artisan Bakery in Szeged, the “Pumpkin Raspberry”, and the third prize went to Gabriella Raffer, the pastry chef of the G&D Artisan Bakery in Salgótarján, for the creation of the “Randevú” cake.