Cake of Hungary 2026 – here are the top 10 cakes of the second semi-final

Confectioners submitted a larger number of cakes than ever before – a total of 60 – to this year’s competition, so the Industry Association organized two semi-finals in order to ensure objective judging. In this press release, we report on the cakes that advanced from the second semi-final to the semi-final.
In addition to the record number of entries, the 20th time was also special because the competition became cross-border this year, with an entry from Székelyföld also being received.

The 2026 competition was announced by the Industry Council under the theme of “Rögös túró és tejföl”. “Rögös túró” has been a staple of Hungarian cuisine for nearly 500 years, with written mentions of cottage cheese dating back to the 16th century. It has been used as an ingredient in many traditional Hungarian dishes and desserts for centuries and no similar dairy product is made anywhere else outside the Carpathian Basin. In 2019, Rögös túró was recognized as a traditional specialty food and was registered by the European Union as a “Traditional Speciality”.

The contestants had to use Rögös túró and/or sour cream in their nominated cakes in a way that made them recognizable and distinctive.
It is important that only Hungarian-made Rögös túró and sour cream could be used in the nominated cakes!

In addition to the Rögös túró and/or sour cream, other ingredients could of course be used, such as fruits, chocolates, spices, oil seeds, to complement, but not overwhelm, the taste and character of the mandatory ingredients.

The first semi-final was held live, in front of a professional audience, at the SIRHA Budapest International Food and HORECA Exhibition, which we reported on in our previous press release.

The second semi-final of the competition was held by the Industry Council on March 10, 2026 at the Zila Café – Krisztina Confectionery, where the jury sent 4 more cakes to the semi-finals and the TOP 10 cakes were presented at a press conference.
In the second semi-final, apricot proved to be the dominant fruit, while in addition to creams flavored with citrus and berries, the competitors also incorporated special ingredients into their doughs and creams, such as millet, caper, sea buckthorn, pumpkin seeds, linseed, chamomile, elderflower tea or thyme.

Here are the TOP 10 – the cakes that made it to the semi-finals:

• ARANYKERT CAKE – Ádám Novák and Izabella Varga, REÖK Handicraft Confectionery and Café, Szeged
• PRECEGE – Tamás Lázár, Dinasztia Confectionery, Siófok
• NIGHTBLACK PEARL – Anita Rábai and Sándor Rosta, Mozart Confectionery, Hévíz
• WHITE MADNESS – Kis Roland, Zoltán Balogh and László Balogh, Handicraft Confectionery, Gyula
• GÖNCÖLSZEKÉR – Gergő Kőrösi, Balogh Confectionery, Mályi
• HUNGARY – László Balogh, Zoltán Balogh and Kis Roland, Handicraft Confectionery, Gyula
• KAMILLA – Diána Hordós, Krém Confectionery and Café, Székesfehérvár
• CRONING SUMMER – Norbert Tóth, Tóth Confectionery, Dunaföldvár
• ROUNDING AROUND – Ildikó Urbán, Ildikó Confectionery, Szarvas
• DANCE OF LAYERS – Krisztián Füredi, Hisztéria Confectionery, Tápiószecső

The 7-member jury will select the winner after three rounds of evaluation. The 10 cakes that advance from the semi-finals will be tasted and evaluated again in the second round, so a total of 6 cakes will make it to the final this year as well.

This year’s jury members are:

• Nóra Balogh (Sakura Confectionery, Nagymaros)
• Anett Béres (Borkonyha and Textúra restaurants, Budapest)
• Erika Májer (Jardin Confectionery, Debrecen)
• Zoltán Andrész (Andrész Confectionery, Biatorbágy)
• Zoltán Kiss (Családi Kiss Confectionery, Lajosmizse)
• Zoltán Harcz (Executive Director of the Milk Interprofessional Organization and Product Council)
• István Knezsik (President of the Automobile Coalition)