~Hungarian chestnut puree~ (gesztenyepüré)

Kanato, Teddy and I are not that fun at this recipe, but if you use lots of cream on it, that’s totally different~ ^^

Gesztenyepüré is a popular dish in Hungary where it is served at cafés and in homes, particularly during fall and winter when chestnuts are in season and find their way into many different dishes. The dessert is also served in parts of Austria, where it is called Kastanienreis, or “chestnut rice.” And a parallel dish called Mont Blanc or Monte Bianco (named after the snow-capped mountain) can be found in France, Northern Italy, and Switzerland—a testament to the region’s historically permeable borders and overlapping cultures.

~Dobos cake~ (Dobos torta)

Cake~ Cake~ Caaaake~! I love any sort of cakes, but this one is special to me . . . This is the first cake I made with Teddy *blushes*.

Dobos torte (Hungarian: Dobos torta) is a Hungarian sponge cake layered with chocolate butter cream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the caramel topping helps keep it from drying out.

~Hungarian chocolate roll~

Chocolate is happineeeess~~! Teddy and I, with his Owner, did lost of these rolls a few days ago! And they were so delicious~! ^^

In Hungary, they use the metric system, but to make it easier for those who prefer the imperial units, I included those as well; you can see them written in round brackets.
As far as I know, this dessert is not originated exclusively in Hungary, but since some of the ingredients are typically found only there (or maybe in some neighboring countries as well), such as “Szerencsi” cocoa powder and household biscuits (Hun.: háztartási keksz), I named it as ‘Hungarian chocolate roll‘. Besides, this is a Hungarian recipe that I translated to English.

~Layered sweet biscuit pudding cake~

This is a dessert that I personally love very much~! It’s easy to prepare, even for those who are beginners at cooking/baking~! I wasn’t at Teddy’side so much when he was preparing this dessert with Kanato, but I know the recipe~ So here it is~!

In Hungary, they have a special kind of biscuits, which is called “Albert keksz” and has a slightly sweet taste. If you are in this country, then I highly recommend using these biscuits for this dessert~! But I believe that it’s also delicious if you use ladyfingers or any other sweet biscuits. As for the pudding, you can use not only one, but two packs of either the chocolate or the vanilla pudding, depending on which one you like better. That way, your dessert will be softer and not so dry. ^^