![]() One slice of Dobos from Café Gerbeaud
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Alternative names | Dobosh, Dobos-torta, Dobostorta |
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Place of origin | Hungary |
Creator | József C. Dobos |
Main ingredients | sponge cake, buttercream, caramel |
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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.[1] The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the caramel topping helps to prevent drying out.
The name is also sometimes spelled Dobos-torta or Dobostorta.
Contents
History
Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-layer, flaming[clarification needed] cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos.
See also
- National symbols of Hungary
- Prinzregententorte, a similar multi-layered cake
- Spekkoek, a Dutch layered cake
- Doberge cake, a New Orleans layered cake inspired by the Dobos torte
- Rigo Jancsi, another famous Hungarian dessert created in the same era
- List of cakes
References
- ^ "Hungarian Dobosh Torte (Seven-Layer Sponge Cake) Recipe". Easteuropeanfood.about.com. Retrieved 2016-01-19.
External links
- The History of Tortes at Caroline's Cakes
- Dobos Torte recipe at Food Network
- The Hungarian Dobos Torta recipe from the Gerbeaud Cafe, Budapest (Hungarian)