Dobos Torte Recipe
Add a photo
1 of 7 Photos

Dobos Torte

By: Kevin Ryan  
"The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos."

Rating: This weblink has been rated 18 times with an average star rating of 4.5 Read Reviews (17)

Rate/Review | 813 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 9 inch 6 layer cake
 

Ingredients

  • 9 egg whites
  • 8 egg yolks
  • 1 cup white sugar
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 1 pinch salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 tablespoon shortening
  • 1 cup white sugar
  • 1 recipe Chocolate Buttercream

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Have ready two 10 inch cardboard circles. Generously grease a 9 inch springform pan with soft butter, and dust with flour.
  2. Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
  3. Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
  4. Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
  5. Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
  6. Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 839 | Total Fat: 45.4g | Cholesterol: 257mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2004 by Marty 
This worked out really, really well and was great! Being half Hungarian, I decided that I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by HIKOSKO 
That was really good, but I am not certain that it tasted how I remembered it tasting back... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2007 by NeedleDodger 
This torte is absolutely delicious. However, the recipe calls for icing sugar in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by winter_rogue 
I finally had the chance to make this for my mum's birthday with great success. My family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2005 by SMITTIE684 
Amazing. Time consuming but amazing. The caramel on top was a little thick, and I used around... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by Bri 
This cake is absolutely wonderful!!! Take the time to make the caramel topping because it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by Snow_Day_Baker 
I made this recipe as a weekend project, and I am very glad I allotted so much time for it!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2006 by ROSE90 
i loved this recipe the torte is soooo good MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2005 by LynnInHK 
A bit time consuming to make and unhealthy as they come, but the result is stunning! Took it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2004 by FUNGRAD 
this recipe was good, but as a hungarian myself, I must say the frosting was not what I have... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?