Hungarian Cuisine: Dobosh Torte Cake
Dobosh torte is a rich sponge cake consisting of six layers filled with rich chocolate buttercream and topped with caramel. It was named after its inventor, the Hungarian pastry chef József C. Dobos in 1884. Dobosh torte is the most famous cake form Hungary, but I hear that it also has lots of fans in Japan.
First introduced to Emperor Franz Joseph I and Empress Elisabeth at the National General Exhibition of Budapest in 1885, the Dobosh torte was a special cake of the age. Its simplicity and use of unusual fine buttercream soon made it very popular throughout Europe. The original recipe was long kept secret up until the time of the retirement of its creator, when he surrendered it to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry on condition that every member would be able to use it freely without restrictions.
Dobosh Torte Cake Ingredients
- 40g unsalted butter, softened
- 140g sugar
- 8 eggs, lightly beaten
- 150g all-purpose flour
- 45g cocoa powder
- 200g unsweetened chocolate, chopped
- 40g unsalted butter, softened
- 4 egg whites
- 150g sugar
- 20g vanilla sugar
- 150g granulated sugar
Dobosh Torte Cake, Filling, and Glaze Cooking Instructions
- Cake: Heat oven to 180 ˚C.
- Cream butter and sugar light and fluffy in a bowl.
- Beat in eggs and flour until smooth.
- Light coat the bottom of six round baking trays with butter.
- Separate the batter 6 equal parts to make even layers.
- Bake until edges are light brown (about 6-10 minutes). Don't overdo it.
- Remove from oven, loosen the layers and then place onto a cake rack.
- Continue until all the batter is used.
- Filling: Melt chocolate, add cocoa and put aside.
- Beat butter in a big bowl.
- In a double boiler place sugar, vanilla sugar and egg whites over medium heat. Heat to 45 ˙C.
- In a mixing bowl, whip on high until stiff peaks are formed.
- Fold melted chocolate into the butter and fold in the egg whites until all traces of white disappear.
- Caramel glaze: On a cake rack place one cake layer.
- In a heavy saucepan, cook sugar until it dissolves, boils and darkens in color. Don't stir.
- Pour it over one of the six layers.
- Divide the glaze into sixteen equal wedges with a knife. But don't cut all the way through.
- Place one layer on a serving pan and spread filling over it. Repeat.
- Finish with glazed layer on top.
- Cover the sides of the cake with the rest of the filling.
- Sprinkle with ground nuts of choice.
- Put it in the fridge.
|Serving size: 1 piece|
|Calories from Fat||243|
|% Daily Value *|
|Fat 27 g||42%|
|Saturated fat 8 g||40%|
|Unsaturated fat 19 g|
|Carbohydrates 58 g||19%|
|Sugar 47 g|
|Fiber 2 g||8%|
|Protein 7 g||14%|
|Cholesterol 189 mg||63%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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