Reviewed: May 1, 2008

I finally had the chance to make this for my mum's birthday with great success. My family loved the "waffer-like" layers of cake. The chocolate buttercream frosting might seem too rich but trust me, it goes really well with the mild flavor of the cake. I'd recomend chilling the whole thing before serving and storing in the refrigerator (the frosting held up and tasted better cool/cold). I'd also recommened working on making the frosting and caramel toping while you bake the cake layers because this recipe takes quite a bit of time. Can't wait for an excuse to make this again ;)

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winter_rogue

	Cooking Level: Beginning Home Town: Olympia, Washington, USA
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Reviewed: Jan. 3, 2008

This was not as hard as i thought it would be, but it was time consuming. I made this for my hungarian family and it was a huge hit. Everyone took a turn down memory lane.

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jubbah

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada
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Reviewed: Sep. 23, 2007

I am in the process of baking this recipe right now. It certainly does not take just 1 hour 30 min. It took me 2.5 hours to just make the sponge cake layers, and there was not enough batter for a 6th layer (I am following the recipe to the T) I am sure it will turn out delicious though.

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MANILOW_FAN

	Home Town: Sacramento, California, USA
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Reviewed: Aug. 9, 2007

I made this cake years ago for my Hungarian father-in-laws 75th birthday party. Let me tell you, you better have a lot of free time on your hands cause this one takes a while! But it is worth it. My father-in-law said it was just like he remembered. The only caution I would give is to be careful with the cooked sugar layer. I made mine too thick and it was impossible to cut thru. We had to kind of hit it with the knife to break it. Next time I'd try to make a fine sugar straw instead.

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mom2two

	Cooking Level: Intermediate Home Town: Winsted, Minnesota, USA Living In: Hutchinson, Kansas, USA
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Reviewed: Apr. 5, 2007

This torte is absolutely delicious. However, the recipe calls for icing sugar in the buttercream. The original recipe uses a cooked sugar syrup and egg yolks. I would give this one 5 stars had it not been named "Dobos".

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NeedleDodger

	Cooking Level: Expert Home Town: Quesnel, British Columbia, Canada Living In: Prince George, British Columbia, Canada
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Reviewed: Dec. 14, 2006

i loved this recipe the torte is soooo good

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ROSE90

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Oct. 23, 2006

This recipe was not an easy one but the results were impressive. I took it to a party where they were serving Hungarian foods. It was painstaking to bake each layer, cool off the pan and then make the next layer. It took me two days to make. I made the layers one night and then assembled it with the frosting the next day. It kept well in the fridg and everyone liked it.

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Kitty

	Cooking Level: Intermediate Home Town: Glen Burnie, Maryland, USA Living In: Wayland, Massachusetts, USA
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Reviewed: Oct. 25, 2005

That was really good, but I am not certain that it tasted how I remembered it tasting back home. Two tips: (1) Instead of measuring batter layers as 1 1/3 cups each, separate the batter into 7 equal amounts to avoid problems with varying batter volume. I had trouble getting 7 layers out of the batter - only got 4 and a bit, 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser, so less volume), which may have been the problem. (2) Make sure you pour the melted sugar over a *perfectly level* layer, or else it will just run down from it. This was a fairly annoying way for me to discover that the countertop is not quite level :-D

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HIKOSKO


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Reviewed: May 23, 2005

Amazing. Time consuming but amazing. The caramel on top was a little thick, and I used around 3/4 of a cup of sugar. but it was still really really good.

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SMITTIE684


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Reviewed: May 11, 2005

A bit time consuming to make and unhealthy as they come, but the result is stunning! Took it to a gathering and everyone loved it and brought home seconds. I cut the sugar in the buttercream to 3 cups, but it's still a little too sweet for me. Next time I will try 2 or 2 1/2 cups.

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LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: Apr. 9, 2004

This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze. Thanks, Kevin! I owe you one!

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Marty

	Home Town: Cleveland, Ohio, USA
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Reviewed: Feb. 19, 2004

this recipe was good, but as a hungarian myself, I must say the frosting was not what I have grown up with.

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FUNGRAD


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Reviewed: Dec. 16, 2003

Made this cake for Thanksgiving and it was excellent. I will make this cake for major holidays.

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NWSUE


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Reviewed: Dec. 16, 2003

This cake is absolutely wonderful!!! Take the time to make the caramel topping because it really adds to the cake and the chocolate buttercream frosting is to die for. This is a very impressive cake. Great for a special occasion or the holidays!

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Bri


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