Some good Hungarian desserts are raspberry-cream roulade, Esterhazy torte, chocolate mousse cake and plum dumplings. Some other traditional recipes include sweet cabbage strudel, stacked pancakes and poached peaches.
To make a raspberry-cream roulade, first make Hungarian sponge cake by whipping 6 egg whites, 1 pinch of salt and 1 tablespoon of water into stiff peaks and then gradually folding in the egg yolks, 6 tablespoons of sugar and 4 tablespoons of all-purpose flour, one ingredient at a time. Spoon the batter into a greased parchment-paper-lined jellyroll pan, and bake the cake at 375 degrees Fahrenheit for 12 to 15 minutes.
Meanwhile, whip 1 cup of heavy whipping cream in one bowl, and cream together one 8-ounce package of softened cream cheese, 1/2 cup of granulated sugar and 1 tablespoon of vanilla in another bowl. Fold the cream cheese mixture into the whipping cream mixture, and chill it. Flip the sponge cake onto a piece of parchment, remove the paper from the bottom, and roll it up to cool.
Unroll the cake, and layer it with one 12-ounce can of raspberry filling, the cream cheese mixture and 2 pints of fresh raspberries. Roll up the cake, and chill it until it sets up. Before serving the roulade, sprinkle it with powdered sugar.