Traditional versus modern Dobos Torte — which wins?

I've now had Dobos Torte prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Hungarian wax peppers in the way paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. The deeply flavourful character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Sunday lunch context for the traditional version adds meaning that plating alone can't provide. Dreher beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.