Making the special sekler cake, and folk dances!

Making the special sekler cake, and folk dances!

We’d like to invite you for an exciting program (Location: In the garden of Nagy Lak II, at the Zetea dam)

On the occasion of a familiar program, our guests could get to know the tricks of making the special sekler cake which is famous but not really known all over the world. Those who are interested in can even make their fist cake. The good atmosphere is guaranteed by the home-made blue-berry brandy. The Zetea Vadrozsa folk dance band and the Zetea gipsy band entertain our guests.

The Vadrozsa folk dance band dance folk dances for one hour. (Pas, lad dance, lass dance and at last “czardas” dance teaching)

On our guests request the bands can stay for a longer time.

Price offer: 100 Euro/group.

The legend of the sekler cake:
The origin of the sekler cake goes back to the tartar occupation. When the tartar troops approached after the first resistances, the population of Seklerland thought that it would be better if they go south. Some went up in the mountains some found shelter in the Rez and Budvar caves. As the tartars couldn’t assault or make them come out of their safe hidden places they decided to starve the seklers. This went on for quite a long time and both of them were out of food. Then a very smart sekler woman mixed the left flour with ash and made huge cakes and they stuck them on very high poles and showed to the tartars. “Look! How well we’re doing and you’re starving!” And the tartars who couldn’t bare the hunger any longer left the area angrily. Starting from this time the sekler cake was called dong doughnut. You can find under this name in the old cookery books.

Sekler cake recipe (4-5 pieces)
1 kg flour
2 eggs
2,5 dkg yeast
½ l milk
vanilla sugar
ground lemon-peel
a pinch of salt
a handful of sugar
a nut size margarine

In 2 dl warm milk prepare the yeast. Mush the flour, eggs, margarine, vanilla, lemon-peel and salt together with adding the warm milk with yeast. The dough should be soft and we leave it for a rest for a half an hour in a warm place.

Spread the dough for about 1 meter length. There is a special wooden stick for the frying. This should be oiled beforehand and the dough rolled up on it with gaps (the distance between the rolled up dough should be at least 1 inch) Now you can roll the dough on the stick till it covers all of it. Oil the dough and roll into sugar. Above ember fry it is rolling evenly. It needs 3-4 minutes to be ready. The sugar is going to be caramelized and your cake is ready for eating. (If you leave the sugar more it can get crispy but bitter) If you want to add other tastes too, the ready made cake should be rolled into ground nut, coconut or cinnamon.

Good appetite!

Useful advice:
If you want to buy a fryer consider the following: its handle should be long enough, so that it would be easier to roll over the fire. It should be cone-shaped because it makes the cake come down easier. The cake should come down easy if you leave 15-20 sec.

The amber should be prepared of wood because the dough needs a stronger heat to fry. (if the heat isn’t enough you cake will fall into the fire.)

We invite you too!