Pastries and Cakes
OLD WORLD PASTRIES
NUT & POPPY SEED ROLLS, "Beigli"
A traditional Eastern European pastry with a buttery yeast dough spread with a finely ground filling of walnuts or poppy seed, rolled and baked to a golden, marbled finish. Available by the slice or roll.
NUT & POPPY SEED CROISSANTS, "Pozsonyi Kifli”
The same dough and fillings in "Beigli" are used to form generous-sized croissants.
Layers of hand-stretched, parchment-thin dough rolled around cherry or apple filling and baked until crispy and golden. Available by the slice or roll.
BISHOP'S HAT, "Papsapka"
Flaky pastry folded over and filled with raspberry or apricot
“KIFLI” (also known as Kolachy)
Raspberry, apricot, prune, or almond-filled bites.
HUNGARIAN TEA CAKE, "Teasütemény"
Linzer dough spread with apricot or raspberry jam, raisins, and walnuts, then rolled and sliced into generous portions.
RICE CAKE, “Rizskoch”
We cook the rice in sweetened milk and bake it in vanilla custard with raisins added. Served warm or cold with orange marmalade.
VANILLA CRESCENTS, "Vaniliás Kifli"
Buttery pecan-filled dough shaped into tiny crescents and rolled in vanilla sugar.
LINZER WREATH, "Linzer Koszorú"
Linzer cookies sandwiched with raspberry or apricot preserves and topped with a sugary pecan coating.
A thick layer of smooth vanilla custard sandwiched between squares of flaky, feather-light pastry.
CHOCOLATE MOUSSE SQUARES, "Rigó Jancsi"
Chocolate sponge cake sandwiched together with a chocolate custard and cream mixture and coated with chocolate frosting. Named after a Hungarian gypsy violinist whose scandalous romance with a Belgian countess shocked the aristocratic society of Europe in the 19th century.
One of the signature desserts of Café Gerbeaud in Budapest, Hungary. Our version has 3 layers of Linzer dough, raspberry jam, and ground pecan filling, with our special chocolate-cream topping.
HONEYCAKES, “Mézes Szelet”
We hand-dip delicately spiced honey cake slices in flavorful glazes and roll them in special toppings.
- Chocolate Coconut: Dipped in a chocolate-rum glaze and rolled in coconut flakes.
- White Chocolate Almond: Dipped in white chocolate glaze and rolled in toasted almond flakes.
- Banana Peanut: Dipped in banana-flavored glaze and rolled in honey-roasted peanut morsels.
LEMON-GLAZED HUNGARIAN CHEESECAKE
Light cheesecake filling sandwiched between soft cake layers and coated with a refreshing lemon glaze.
Generously-sized Linzer cookies sandwiched together and dipped in dark chocolate. Available with milk chocolate cream, walnut cream, or raspberry jam fillings.
RUMBALLS, "Rumos Golyók"
A truffle-like, rich delicacy rolled in a variety of toppings.
MERINGUE ULTRA, "Non Plus Ultra"
Tiny sandwich cookie with meringue on the top and bottom.
All tortes are available by the slice or whole cake (please order in advance).
DOBOS TORTE, "Dobos Torta"
This famous cake consists of 7 delicate layers of individually-baked vanilla sponge cake and velvety-rich chocolate butter cream filling, crowned with wedges of a crunchy, caramel-glazed cake layer. It was created at the end of the 19th century by master chef József Dobos. (Also available as a mini-cake.)
WALNUT TORTE, "Diótorta"
The triple layers of this dense and flavorful cake are made with finely ground walnuts, glazed with apricot jam, and filled and topped with rich walnut custard butter cream.
LEMON TORTE, “Citrom Torta”
This delicious torte is filled and topped with an intense and refreshing lemon cream, which is perfectly balanced with delicate European sponge cake layers.
CHESTNUT TORTE, “Gesztenye Torta”
A European favorite. Sponge cake layers are thinly glazed with raspberry jam and filled with sweet, rum-laced chestnut cream.
ROOFTOP TORTE, "Házteto Torta"
You'll love the intricate design and tasty fillings of this triangle-shaped honey cake, filled with vanilla butter cream and topped with a thin chocolate "roof".
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