National Dishes of the World

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Dobos torte
Photo: Savannah Grandfather, CC BY 2.0, Wikimedia Commons

dessert vegetarian

Dobos torte

Dobos-torta

Thin layers of sponge filled with chocolate buttercream and crowned with a crisp sheet of caramel.

Eaten in: Hungary

Prep
1 h
Cooking
40 min
Resting
2 h
Total
3 h 40 min
Servings
12

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About the dish

Dobos torte is one of the emblems of Budapest pâtisserie. It was created in the late 19th century by the confectioner József C. Dobos, who wanted a cake that would keep fresh for longer than cream-filled ones. It is made of five or six very thin sponge layers sandwiched with chocolate buttercream, and the top is covered with a layer of hard caramel cut into wedges before it sets. The sides are often pressed with chopped nuts. It is a cake for birthdays and holidays, and Budapest coffee houses serve it by the slice.

Main ingredients

  • eggs
  • sugar
  • wheat flour
  • butter
  • dark chocolate
  • caramel

More: Wikipedia (en)

Recipe

Dobos torte

https://foodmap.ominuvo.com/dish/dobos-torte

Ingredients

12 servings

12 servings

Method

  1. Whisk the egg whites with the sugar until stiff, beat in the yolks one at a time, then gently fold in the sifted flour.

  2. Draw 22 cm circles on six sheets of baking paper. Spread a thin layer of batter over each and bake one after another at 200°C for 5–6 minutes until golden.

  3. For the buttercream, whisk the eggs with the icing sugar over simmering water until thick, then cool. Beat the butter until fluffy and gradually add the egg mixture, the melted and cooled chocolate and the cocoa.

  4. Set aside the neatest layer for the top. Sandwich the others with buttercream, cover the sides as well and press on the hazelnuts.

  5. Melt the sugar with the lemon juice into a golden caramel and pour it quickly over the reserved layer. Cut it at once into 12 wedges with an oiled knife.

  6. Arrange the caramel wedges on the cake, slightly tilted, and chill for at least 2 hours.

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