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Hungarian Cuisine: Dobosh Torte Cake

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Dobosh torte is a rich sponge cake consisting of six layers filled with rich chocolate buttercream and topped with caramel. It was named after its inventor, the Hungarian pastry chef József C. Dobos in 1884. Dobosh torte is the most famous cake form Hungary, but I hear that it also has lots of fans in Japan.

First introduced to Emperor Franz Joseph I and Empress Elisabeth at the National General Exhibition of Budapest in 1885, the Dobosh torte was a special cake of the age. Its simplicity and use of unusual fine buttercream soon made it very popular throughout Europe. The original recipe was long kept secret up until the time of the retirement of its creator, when he surrendered it to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry on condition that every member would be able to use it freely without restrictions.

Cook Time

Cook timeReady inYields

1 hour 20 min

1 hour 20 min



Dobosh Torte Cake Ingredients

  • 40g unsalted butter, softened
  • 140g sugar
  • 8 eggs, lightly beaten
  • 150g all-purpose flour
  • 45g cocoa powder
  • 200g unsweetened chocolate, chopped
  • 40g unsalted butter, softened
  • 4 egg whites
  • 150g sugar
  • 20g vanilla sugar
  • 150g granulated sugar

Dobosh Torte Cake, Filling, and Glaze Cooking Instructions

  1. Cake: Heat oven to 180 ˚C.
  2. Cream butter and sugar light and fluffy in a bowl.
  3. Beat in eggs and flour until smooth.
  4. Light coat the bottom of six round baking trays with butter.
  5. Separate the batter 6 equal parts to make even layers.
  6. Bake until edges are light brown (about 6-10 minutes). Don't overdo it.
  7. Remove from oven, loosen the layers and then place onto a cake rack.
  8. Continue until all the batter is used.
  9. Filling: Melt chocolate, add cocoa and put aside.
  10. Beat butter in a big bowl.
  11. In a double boiler place sugar, vanilla sugar and egg whites over medium heat. Heat to 45 ˙C.
  12. In a mixing bowl, whip on high until stiff peaks are formed.
  13. Fold melted chocolate into the butter and fold in the egg whites until all traces of white disappear.
  14. Caramel glaze: On a cake rack place one cake layer.
  15. In a heavy saucepan, cook sugar until it dissolves, boils and darkens in color. Don't stir.
  16. Pour it over one of the six layers.
  17. Divide the glaze into sixteen equal wedges with a knife. But don't cut all the way through.
  18. Place one layer on a serving pan and spread filling over it. Repeat.
  19. Finish with glazed layer on top.
  20. Cover the sides of the cake with the rest of the filling.
  21. Sprinkle with ground nuts of choice.
  22. Put it in the fridge.


Pamela Oglesby from Sunny Florida on March 07, 2012:

I would love to try a piece of the torte as it looks wonderful. Great instructions.

Rose Clearfield from Milwaukee, Wisconsin on March 07, 2012:

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This looks amazing! Thanks for sharing.

Haunty (author) from Hungary on April 01, 2011:

That's great! I love it.

Sweet Indulgence Cakes and Candies on April 01, 2011:

We just recently added the Dobos Torte Cake to our Gourmet Cakes page in Dayton,Ohio. Take a look, it's pretty awesome!

Haunty (author) from Hungary on January 22, 2011:

Hey párduc :) Thanks. Now, I've discovered another Hungarian on HP. lol

parduc from Kos island, Greece on January 22, 2011:

Well done! I'm Hungarian and a cake-lover, so I know what I'm talking about,lol! Thanks for sharing, great detail work!


Petra Vlah from Los Angeles on October 29, 2010:

The best torte ever. Too complicated for me to make it, but I will always enjoy it

Haunty (author) from Hungary on August 24, 2010:

lol, Nadia, I have many shades of my personality, but right now I mostly feel like I'm part of the Great Laziness that encompasses All and does nothing. Never. ;)

nadiaazhar from kuwait on August 23, 2010:

o you multi-talented lad:) u into baking too:)i never thought of u as a chef:)i really like this shade of ur o my look at the experties comment right above my comment,ahhh i'm impressed!! keep rocking:)u r too cool!

Haunty (author) from Hungary on August 20, 2010:

I never wait, but whip it until it's cooled. Another method is to use a warm water bath while whipping, but I like to heat it first.

I usually buy vanilla sugar ready-made in the mall, but as far as I know it's made by mixing 1/2 kg sugar and a vanilla bean. You cut up the bean, scrape out the seeds and mix it with the sugar. Then you chop or grind the stick and mix it in as well. You can also use fructose instead of sugar. Seal the whole thing in an airtight contained for one or two weeks.

I hope I could help. Let me know if you've got any other questions. :)

DoorMattnomore on August 20, 2010:

what is vanilla sugar, and do you whip the eggs while warm or let them cool some? I want to make this cake, but have never tried to do this type of buttercream before. Sounds really yummy!!

Haunty (author) from Hungary on August 19, 2010:

I've never known a cake that went to waste if I knew about it. I know you'll get there, Zsuzsy. This is my favorite cake along with Somlói, but that doesn't mean I have them too often. Have a super awesome day! :)

Zsuzsy Bee from Ontario/Canada on August 19, 2010:

Yum, haven't had a piece since my Aunt Marica's last visit. My one and only attempt at the Dobos Torta was not what you would call a total success it was sooooo lopsided. It tasted great though and didn't go to waste. So now that I have a bit more time on my hands I should give it another try. I don't like the idea of to not having mastered something especially since the cake is a Hungarian specialty.

Great hub and pictures too

kindest regards Zsuzsy

Haunty (author) from Hungary on August 18, 2010:

Oh wow, that looks pretty similar. I have to look the recipe up for the Smith Island Cake! Also, I've learned that there's a Dutch-Indonesia cake called Spekkoek that looks similar. I can't deny being crazy about layers. :)

Dolores Monet from East Coast, United States on August 18, 2010:

Very pretty cake. It reminds me of the Maryland State Cake, a Smith Island Cake, what with all the thin layers. Only the Smith Island Cake has lots of (ugh) canned condensed milk.

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