Dobos torte

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Dobos torte
Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg
A slice of Dobos from Café Gerbeaud
Alternative namesDobosh, Dobos-torta, Dobostorta
Place of originHungary
Created byJózsef C. Dobos
Main ingredientsSponge cake, buttercream, caramel

Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel.[1] The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest.[2]In the late 1800s, he decided 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 almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.[1][3]


Dobos torta at Napfényes Cukrászat (pastry shop), Budapest
Portrait of Dobos, 1847

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 glazed top, it was simple but elegant, as opposed to the more intricate cakes of the age.[1] It was notable for its use of fine chocolate buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. Dobos had discovered buttercream while traveling in France[4] but he invented the batter of the cake.

Notably, the cream incorporated cocoa butter for extra smoothness. During his lifetime, the cake was often imitated, but never reproduced. Dobos traveled to other countries in Europe to introduce his cake, and soon began exporting the product in specially designed wooden boxes. Near the end of his career, in 1906, Dobos donated his recipe to the Pastry and Honey-Makers' Guild.[1]

The history of the Dobos torte is illustrated at the Dobos Chocolate Museum in Szentendre, a town 20 kilometers northwest of Budapest.[5]


Home-made Dobos torte

Many cookbooks include a recipe for Dobos torte and these can vary significantly. A Hungarian website, however, provides the following as the original recipe.

"You need 6 sponge layers for a 22 cm cake. For the sponge layers: you mix 6 egg yolks well with 50 g powdered sugar, whip up 6 egg whites to a hard mousse with 50 g powdered sugar, then mix the egg yolks with 100 g flour and 35 g melted butter.

For the cream you need: 4 eggs, 200 g powdered sugar, 235 g butter, 35 g cocoa powder, 17 g vanilla sugar, 35 g cocoa butter and 1 bar (200 g) of chocolate. You beat the eggs with the sugar over gas until it heats up, you take it off the stove and mix it until it cools down. You cream the butter, add the vanilla sugar, the melted cocoa butter and the slightly heated, soft chocolate. Then you mix it with the cooled eggy mousse, fill in five sponge layers, pour caramelised sugar over the sixth layer and cut it into 20 pieces."[6]

See also[edit]


  1. ^ a b c d e f Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 223–224.
  2. ^ Timothy G. Roufs, Kathleen Smyth Roufs (29 July 2-14). Sweet. Praeger. p. 162. ISBN 9781610692205. Retrieved 18 December 2018. Check date values in: |date= (help)
  3. ^ "Hungarian Dobosh Torte (Seven-Layer Sponge Cake) Recipe". Retrieved 2016-01-19.
  4. ^ "Hungary: Dobos torte / Dobostorta". European Cuisines. 21 January 2016. Retrieved 18 December 2018.
  5. ^ "Museums in city of Szentendre". Danube Travel. 26 October 2016. Retrieved 18 December 2018.
  6. ^ "THE REAL DOBOS CAKE THAT CONQUERED THE WORLD". European Cuisines. 18 September 2016. Retrieved 18 December 2018.
  7. ^ Adams, Wanda. "Dobosh cake's roots Hungarian". Honolulu Advertiser.
  8. ^ Smith Island Cake Now Maryland's Official Dessert from NewsChannel 8 1:38 pm Thu April 24, 2008 - ANNAPOLIS, Md. Accessed online April 26, 2008

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