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The sweet Sonja Adler
Delicious desserts in golden liquid (that is either Cointreau or Limoncello concentrate) - a bottle of the Sonja Adler cakes is a real treat for the eye. Find out more on this delicacy that could make a perfect gift!
Source: press release
Best of Budapest online | December 8, 2015
Dedicated to a delicacy that is not well-known in Hungary, Rita Istiván introduced her favorite dessert to the Hungarian audience under the name 'Sonja Adler'.  "I gave my daughter's first name along with my mother's second name to the brand, honoring the people I love the most," explains Rita, who fell in love with the cake & syrup combo more than 25 years ago. Coming from the corporate world, Rita knows how to lounge a product, and with Sonja Adler, a dream of her came true. "I worked on the perfect recipe for ages, trying to find the most up-to date ingredients."

What's in the bottle?

According to Rita, spelt (whole wheat and white), egg, butter, whole milk, agave syrup, coconut sugar, water (Pi-water), along with concentrated Cointreau and Limoncello make up the Sonja Adler dessert's ingredients, and there's no preservatives used. The alcohol content of the Cointreau is 13,5 % (V/V ) and 12,9%(V/V) in the Limoncello syrup, so it is recommended for adults only. Rita suggests pairing her desserts with fresh fruits, ice cream and always with whipped cream on top.

The charity factor

With the purchase of Sonja Adler pastry you are supporting Seedling Trust independent charity to improve the quality of life for severely disabled children and young people in care home in Hungary.

A little history

The Sonja Adler pastry pays homage to the Babba pastry, which appeared in 'The Thousand and One Night'. The usual form of the babba was similar to the babka, a tall, cylindrical yeast cake. In Slavic languages, this word means “old woman” or “grandmother”, while babka is a diminutive of babba. The modern babba with dried fruit soaked in spirit was invented in the rue Montorgueil in Paris, France, in or around 1835. The original baba was introduced into France in the 18th century from Alsace-Lorraine. This is attributed to Stanisław Leszczyński, the exiled king of Poland.

The Larousse Gastronomique reported that when he arrived in Alsace-Lorraine Stanislas had the idea of soaking in alcohol a dry Gugelhupf, a cake common in the region and similar to the babba. Another version of the tale says that when Stanislas brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers solved the problem by adding Malaga wine, saffron, dried and fresh raisins and crême pâtissière. The writer, Courchamps, claimed in 1839 that the descendants of Stanislas served the baba with a saucière containing sweet Malaga wine mixed with liqueur. When Stanislas’s daughter, Marie Leszczyńska married King Louis XV, Stohrer followed her to Versailles as her pâtissier, and founded a pâtisserie in Paris in 1730. Allegedly in 1835, one of his descendants  had the idea of using rum in the recipe. Later, the recipe was refined by mixing the rum with aromatized sugar syrup. The baba was later brought to Naples by French chefs and became a popular Neapolitan specialty known as babà or babbà. The pastry has been featured on restaurant menus in the United States since 1899.  Modern-day chefs have served babba in their restaurants. Chef Alain Ducasse has used baba as his signature dessert in his Michelin-starred restaurants. Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known. He currently holds 21 Michelin stars. In 2013 he was awarded the Lifetime Achievement on The World's 50 Best Restaurants List.