Balázs Damniczki master confectioner looks back at the old recipes when preparing his cakes and ice-cream specialities but following fashionable trends he also renews them. And not just in any way! In 2013 his red wine raspberry recipe came first in the ‘Ice-Cream of the Year’ competition while the raspberry-lime curd cheese almond crispy came third in 2014. The Somló Revolution was selected to be the ‘Cake of Hungary’ at the competition of the Hungarian Confectioners National Guild. The maker created the traditional Somlói cake in the form of a mousse torte honouring the great figures of Hungarian confectionery and their recipes. The mousse is a light, elegant, airy-textured cream that is becoming  more and more wide-spread and a searched after product. The dark chocolate mousse layered onto the nut-brittle and then the vanilla flavoured white chocolate froth-cream covered with ganache placed over an orange layer gives such an experience for the taste-buds that can be rightly called revolutionary.

The novelty of Vörösmarty Theatre, the Vörösmarty torte is also a creation of Balázs Damniczki. It is a dark and a white chocolate mousse on a chocolaty pastry made from gluten-free almond and coconut flour. This light foamy filling can be found in the Somlói Revolution cake, as well with the difference that the chocolate layers of the Vörösmarty torte does not contain rum and redcurrant is used instead of orange. The Vörösmarty torte is the evolution of the Somlói Revolution.

The Vörösmarty Delicacy, a sponge cake based dessert filled with ganache and nut-cream is named after Mihály Vörösmarty who used to live in Székesfehérvár. It is on sale in most confectionaries. We can also mention Rigójancsi cake as being a local typicality. Jancsi Rigó, born in Pákozd, a world famous leader of a gypsy band wanted to impress his love, an American millionaire girl who ran away while in Paris, with this creamy cake with cocoa. The Rigójancsi commemorating this 19^th century elopement romance has since become a classic cake.