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Dobos Cake (/’doboʃ/, Hungarian: dobostorta) is a famous Hungarian cake, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. Dobos’s aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called ‘Dobos-torta’ or ‘Dobostorta’.

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This is my Dobos Torte…  We made ours rectangular and topped it with a poured caramel that set hard but before it did I scored it with a knife into portioned pieces.

I will get the recipe entered tomorrow (Saturday 2/21)

The guys that work with my Husband really enjoyed this treat!

(4) Comments   


Reeni on 21 February, 2009 at 2:30 pm #

What a gorgeous masterpiece! It looks so scrumptious! Can’t wait to see the recipe.

Tangled Noodle on 21 February, 2009 at 3:12 pm #

Beautiful – I can’t wait to see the recipe!

zerrin on 25 February, 2009 at 5:42 pm #

Is that really as big as it is in the picture? Seems like a work of art.

The Duo Dishes on 26 February, 2009 at 3:33 pm #

WOW! It’s huge. Magnificent. Delish.

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