tag:blogger.com,1999:blog-32332312.post1647998191158549851..comments2022-03-01T18:45:44.880+01:00Comments on Cooking in Hungary: Hungarian chocolate cream sponge cake a.k.a LúdlábKrishttp://www.blogger.com/profile/01397130630208565028noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-32332312.post-40724377322040124492012-11-27T19:10:39.943+01:002012-11-27T19:10:39.943+01:00Anonymous,
Am so glad you shared this story and yo...Anonymous,<br />Am so glad you shared this story and your wife's version of the cake.<br /><br />I shall look into using Bavarian creme the next time I bake this cake.Christmas time would be an excuse ;)krisznoreply@blogger.comtag:blogger.com,1999:blog-32332312.post-53744846534967536602012-11-26T05:24:51.832+01:002012-11-26T05:24:51.832+01:00Wow! An English translation for ludlab! I come fro...Wow! An English translation for ludlab! I come from Montreal, where there is a thriving Hungarian community, and for my birthday a few years ago my American wife (who had heard me rhapsodizing over Hungarian pastries in general and ludab in particular, managed to reverse-engineer a ludlab for my birthday. (She's SO talented!)<br /><br />Her recipe was prety much the same, except for two changes: for the filling between the layers she used Bavarian creme, and the fruit was sour cherries preserved in brandy. For the rest, she managed to work out the Hungarian recipe herself.<br /><br />Just as Belgians are the world's best chocolatiers, I believe that Hungarians are the best dessert chefs. Your husband is a very lucky man!Anonymousnoreply@blogger.com