Goosefoot cake – Lúdláb torta

by | Apr 22, 2016 | Desserts

Its popularity is equal to Rigó Jancsi, at hearing its name chocolate fans sigh pleasurably evoking the taste of rum soaked sour cherries hidden in the dark chocolate cream filling. There are no authentic evidences why this dessert has been called goosefoot, but its name has become inseparable from the descriptive term called death by chocolate.

Lúdláb consists of a cocoa sponge cake and a thick layer of so called Parisian cream with rum soaked sour cherries, topped with dark chocolate glaze. Parisian cream is a chocolate ganache made from chocolate and cream, and combined with butter. Rum is an essential ingredient, if you want to serve the cake to kids, replace the alcohol with imitation rum extract.

Goosefoot cake / Lúdláb torta
Goosefoot cake – photo: zserbo.com
Goosefoot cake / Lúdláb torta
Lúdláb torta – photo: zserbo.com

Lifetime access Membership Required

You must be a Lifetime access member to access this content.

Join Now

Already a member? Log in here
chocolate glaze cocoa sponge cake goosefoot cake lúdláb Parisian cream rum sour cherry

You may also like...

2 Comments

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

How to make túró at home

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.