I can't believe it! I just can't believe that I'm here in Brussels and I've won! Me, a sponge dessert! I have won a professional award at the 1958 Brussels World Fair! Although it’s not such a big surprise now I think about it because, honestly, who could resist me? After all, does any other cake have such a smooth, chocolatey, nutty flavour, the sponge, deliberately yet elegantly torn into bite-size pieces? And the filling... Vanilla cream, walnuts, raisins scattered between the first two layers, then apricot jam under the third layer of sponge cake. All then crowned with a final coating of cocoa powder and served with chocolate sauce and fresh whipped cream. There is no doubt that I fully deserved this award, but it certainly would not have been possible without Károly Gollerits, the head waiter at the Gundel restaurant, the place that gifted so many delicious desserts to the world.