What do you think I have found far from the city center of Budapest? Sometimes it is very useful to get on a train. Let me show something quite different to you! (Photograph: Kerékgyártó György)

I have found something and I woud like to show it to you. This is a cake, I have never tasted before. It is fantastic! But first let’s have a short history lesson!

 Dont’Worry about the Birds!

 The term ’bird’s milk’ is not a Hungarian creation. I read an article in a linguistic review (Nyelv és Tudomány, 5 March 2014), it says that the term had exested in the Europian lenguages in the 17th century but in these times it was the name of a plant. In the middle of the 18th century the people in the continent thought that the bird’s milk is little more than a very delicious, imaginary dish. From the secound part of the 1700’s it was a name of a dessert.

 Affected by the Germans

 This dessert came from France, the original french name is ’oeufs à la neige’, in English it is called ’Floating Island’ but in Hungary – maybe affected by the German ’Vogelmilch’ and ’Kanarimilch’ – we use the term ’madártej’, what means ’bird’s milk’, too. Originally this is a cream with vanilla and with boiled, sweet whip on the top. This is a very ordinary dessert in the restaurants and in the cafeterias, as well. But I have found something quite different.

 Far from the City Center

 I know a patisserie, it is true, this is a little bit far from the city center but you can get here by train from the Nyugati pályaudvar (the Western Railway Station) in 40 minutes. It is a great adventure to travel across some uptowns of Budapest and it is very cheap!

Mr Gábor Papp pastry chef and co-owner (on the right) and me in the 'Picur' patisserie (Photograph: sreenshot of the report of Webhíradó)

So I know the patisserie named ’Picur’ in Pestszentimre (this is a part of the 18th disctrict of the capital) and some weeks ago I had talked to Mr Gábor Papp, the co-owner of the Picur. He recommended me tasting one of their speciality, the bird’s milk cake with poppy seed. He told me, the basic is the sponge-cake what they cooke together with the vanilla cream and a little portion chocolate on the top.

 Guys, I say, it is really quite diffrent!

Bird's milk cake with poppy seed and chocolate (Photograph: Kerékgyártó György)