Hungarian Dobos Torte / Ungarsk Dobos Torte

A classic Continental 19th century cake recipe found in
“The Chocolate Book” by Valerie Barrett published in 1987

Hungarian Dobos Torte / Ungarsk Dobos Torte

Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed 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 caramel topping helps to prevent drying out.

Dobosh or 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 top, it was simple but elegant, as opposed to the more intricate cakes of the age.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s