Cooking class experience — learning Dobos Torte properly

I took a cooking class specifically to learn how to make Dobos Torte correctly. The instructor explained why lard is used the way it is — something I'd never understood from just eating it. The richly paprika-spiced result when you make it yourself is different.

Hungarian cuisine was shaped by nomadic Magyar traditions mixed with Ottoman and Habsburg influences. We learned how a Budapest csárda tavern shapes the way this dish is eaten. The class ended with the meal and a glass of Dreher beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.