Dobos Torte

Dobos Torte

26

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

3 h servings 242 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

Reviews

26
  1. 27 Ratings

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Most helpful positive review

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 abl...

Most helpful critical review

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

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 abl...

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 ...

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 i...

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...

I made this recipe as a weekend project, and I am very glad I allotted so much time for it! However, I knew something this fancy would take a long time, and it was definitely worth it! Rich, cre...

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 buttercre...

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.

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

One of the most authentic recipes. But their are two problems: Dobos means drummer in Hungarian, not "like a drum" and please give us back Jozsef Dobos to us Hungarians, because we are very prou...