Dobos Torte

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

close up view of a Dobos Torte on a glass cake stand
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Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 30 mins
Total Time:
3 hrs
Servings:
12
Yield:
1 9-inch 6-layer cake

Ingredients

  • 9 egg whites

  • 8 egg yolks

  • 1 cup white sugar

  • ¼ cup milk

  • 1 tablespoon lemon zest

  • 1 pinch salt

  • 1 ½ teaspoons vanilla extract

  • 1 ½ cups sifted all-purpose flour

  • ½ tablespoon shortening

  • 1 cup white sugar

  • 1 recipe Chocolate Buttercream

Directions

  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.

Tips

Get the recipe for Chocolate Buttercream.

Nutrition Facts (per serving)

242 Calories
4g Fat
46g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 242
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 137mg 46%
Sodium 49mg 2%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Total Sugars 34g
Protein 6g
Vitamin C 1mg 4%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 80mg 2%

* 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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