Wednesday, April 5, 2017

Dobos Torte/Dobostorta/Hungarian Layered Cake

Dobos torte or Dobosh is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. Wiki says that ' This layered pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited'. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or silvered almonds, and the caramel topping helps to prevent drying out.The name is also sometimes spelled Dobos-torta or Dobostorta. Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel top, it was simple but elegant.

Dobos Torte, Hungarian Layered cake

It was notable for its use of fine buttercream, which very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos. During his lifetime, the cake was often imitated, but never reproduced. Near the end of his career, in 1906, Dobos donated his recipe to the Pastry and Honey-Makers' Guild. This special occasion cake is made of thin layers of sponge cake, chocolate butter cream and a brittle caramel top.

You can bake this fabulous cake easily though the baking process may be bit long than compared to other layer cakes. Yes you need to bake 7-8layers of thin sponge cake which make take some time to get ready but trust me this cake is definitely a must to try if you want to please your near ones for some special occasions.I baked this Ultimate cake for my Hubby's birthday and we simply loved every bite of this incredible cake. Am running this month's Mega marathon with A-Z baking around the world as theme, obviously for 'D' i couldnt resist to bake and blog about this Hungarian Dobos Torte.

Hungarian Dobos Torte

Recipe Source: here
Sponge Cake:
8 Eggs (separated)
1/2cup Sugar
1/2tsp Vanilla extract
1+1/4cup Sifted All-purpose Flour

Chocolate Buttercream Filling:
200grams Dark chocolate
3tablespoons Strong coffee
1cup Butter
1+1/2cup Confectioner's Sugar

Caramel Glaze:
1/2cup Sugar

Silvered Almonds (for decorating)

Prepare six 9-inch cake tins for baking, cut 6 circles of waxed paper or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the pan.

Set the pans aside until ready to use.Preheat the oven to 350 F.

Beat the egg whites with a pinch of the salt until foamy; continue beating until stiff peaks are formed. Set aside.

Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick. 

Sift the flour on top of the egg yolk and sugar mixture and fold it in. 

Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold in the rest of the whites.

Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible. Place it in the middle of the preheated oven. 


Bake for 5 to 6 minutes or until the cake hardens and begins to turn color. 

Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. 

Cool on cake rack. Continue this until all the layers are baked.

Meanwhile melt the chocolate with the coffee in a double boiler. 

Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until fluffy.Keep the filling in the refrigerator until ready to use.

When all the layers are ready, pick the best one for the top.

 Place it on a piece of baking paper and set it aside. Spread filling on the fifth layers and stack them; put the sixth layer on top. 

Saving enough filling for the sixth layer plus a little extra, frost the outside of the cake and then the sixth layer.

Meanwhile, melt the sugar in a light-colored heavy skillet over low heat. Continue cooking until the caramel is smooth and quite brown. 

Hungarian Layered Cake, Dobos Torte

When ready, pour it quickly over the seventh layer, spreading it evenly with a spatula.

With an oiled or buttered knife, quickly cut the caramel-topped layer into 7-8 wedges before the caramel hardens. 

As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the layers.

Pipe a design around the edge of the dobos torte. Coat the sides of the cake with silvered almonds.

Leave the cake in fridge for atleast an hour.

Slice and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

14 comments:

Sandhya Ramakrishnan said... Reply To This Comment

Oh wow! That is such a delicate Priya. Belated birthday wishes to your husband and I am sure he would have enjoyed this a lot.

Harini-Jaya R said... Reply To This Comment

A stunning cake and I am sure it took a lot of your time to decorate it so beautifully!!

vaishali sabnani said... Reply To This Comment

OMG!..Priya what a treat..I have been wanting to make this since such a long time, but some how have been postponing it..it is a lot of work ..kudos dear..fantastic Dobos Torte !

Srivalli said... Reply To This Comment

OMG Priya that is a fabulous cake!..so sad that it uses so many eggs..wish I will one day make this eggless and enjoy..:)..your frosting and the entire cake looks stunning!

Sowmya :) said... Reply To This Comment

Priya, I think there was a mix up in my comments....apologies for that. So sorry.
Hats off to you! Baking 8 layers requires too much patience and effort...only you can do it. It looks delicious and so beautiful. I am coming over to your place for my next birthday 😉😁 loved reading about the history and evolution of the cake and frosting....it is amazing that people of yester years did so much with far lesser facilities and conviniences.

The Pumpkin Farm said... Reply To This Comment

you are a gem Priya...you dish out both simple and complex recipes with same ease , such little fuss ...this cake is awesome find...would love to make it just the way you have made it

veena krishnakumar said... Reply To This Comment

That is a stunning cake priya. Must try this soon.

Namratha said... Reply To This Comment

This was my first pick but I it's a celebration cake and labor intensive, so I decided to make it another time. This looks delicious and very nicely decorated. Love it!

Ritu Tangri said... Reply To This Comment

The cake looks fabulous Priya, but it needs real patience to make so many layers. Lucky hubby who got such a patient wife. Loved the explanation of history behind the cake..Bookmarked

Pavani N said... Reply To This Comment

Wow, that is a gorgeous cake Priya -- sounds like a lot of work but I'm sure every minute is worth it. Belated birthday wishes to your hubby.

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

I remember seeing this cake in your instagram feed.. Was waiting for the recipe since then!! Got it now :)

Srividhya Gopalakrishnan said... Reply To This Comment

wow that looks gorgeous. Perfect birthday cake. :-) Love your deco..

Ruchi Indu said... Reply To This Comment

Your cake looks stunning. Wonder when will I make a cake like this

Sapana Behl said... Reply To This Comment

Omg the layered cake looks super amazing. Hats off to your patience.