Hungarian Desserts - Dobos Torte

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Hungarian Desserts – Dobos Torte

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Jozsef Dobos owned a food specialty shop in Budapest and was widely known for his showmanship. It was in this shop that he first sold his famous Dobos torte in 1887. It pioneered the use of chocolate butter cream frosting and its caramel glaze frosting and special packaging allowed him to ship this delicacy to other countries.

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In 1906, Dobos donated the recipe to the Budapest Pastry and Honey-bread Makers Guild and in 1962, the city of Budapest staged a festival to commemorate the 75^th birthday of this torte.

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Originally, this torte was circular and baked in seven separate layers, but today it is most often baked in one large sheet pan and then cut into six pieces, frosted and stacked to make a loaf cake. If you are skilled, you can make your own caramel glaze but it is a little tricky. I recommend that you buy a good quality caramel topping and use that to glaze this cake.

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

15 Minutes

Baking Temperature:

375 F

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Cake Ingredients:

6-Eggs separated

¼ Teaspoon Salt

1 Cup Powdered Sugar

1 Cup Cake Flour

1 Teaspoon Vanilla Extract

2 tablespoons Softened Butter

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Baking Instructions:

Preheat the oven to 375 F

1. Line a 17 by 12-inch baking sheet with wax paper and lightly coat it with the 2 Tablespoons of softened butter.
2. Whip the egg whites with 1 tablespoon ice water and ¼ teaspoon salt until stiff.
3. Add the egg yolks one at a time while continuing to beat the mixture.
4. Add the sugar a little at a time while continuing to blend the ingredients at low speed.
5. Finally, add the flour slowly until everything is completely blended in.
6. Pour the batter on the baking pan and tip the pan to spread it evenly over the surface.
7. Bake for 12 minutes at 375 F until golden brown.
8. Cut the cake into six 8 ½ by 4-inch pieces, remove the wax paper and cover the pieces with a cloth while cooling to keep in the moisture.

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Chocolate-Cream Filling

1 Cup Powdered Sugar

1 Stick of Unsalted Room Temperature Butter

4-Ounces of Dark Semi-Sweet Chocolate

3 tablespoons of Strong Black Coffee

1 Teaspoon Vanilla Extract

1 Egg

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Making the Chocolate Cream Filling

1. Mix the sugar with the butter, egg, coffee and vanilla.
2. Soften the chocolate in a double boiler and mix it with the other ingredients.
3. Cool the filling in the refrigerator for 15 minutes before using it.

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Assembling the Cake:

1. Select the best piece of cake to serve as the top layer and place it on a piece of wax paper on a metal baking pan.
2. Melt ½ cup of caramel glaze or topping in a double boiler.
3. Cut the top cake layer into eight approximately equal pieces and pour the caramel glaze evenly over the surface.
4. Refrigerate the pan to harden the caramel while you frost the rest of the cake.
5. On a suitable serving dish, layer alternately with cake and butter cream frosting finishing with a layer of frosting. Frost the sides with chocolate butter cream too.
6. When the caramel on the top layer is hardened, carefully slide it on top of the other layers.

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In Hungary, fancy desserts are sold in pastry shops or cafes rather than in restaurants. The most famous pastry shop in Budapest is Cafe Gerbeaud.

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