*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.
This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze.
Thanks, Kevin! I owe you one!
That was really good but I am not certain that it tasted how I remembered it tasting back home. Two tips: (1) Instead of measuring batter layers as 1 1/3 cups each separate the batter into 7 equal amounts to avoid problems with varying batter volume. I had trouble getting 7 layers out of the batter - only got 4 and a bit 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser so less volume) which may have been the problem. (2) Make sure you pour the melted sugar over a perfectly level layer or else it will just run down from it. This was a fairly annoying way for me to discover that the countertop is not quite level:-D
This torte is absolutely delicious. However the recipe calls for icing sugar in the buttercream. The original recipe uses a cooked sugar syrup and egg yolks. I would give this one 5 stars had it not been named "Dobos".
I finally had the chance to make this for my mum's birthday with great success. My family loved the "waffer-like" layers of cake. The chocolate buttercream frosting might seem too rich but trust me it goes really well with the mild flavor of the cake. I'd recomend chilling the whole thing before serving and storing in the refrigerator (the frosting held up and tasted better cool/cold). I'd also recommened working on making the frosting and caramel toping while you bake the cake layers because this recipe takes quite a bit of time. Can't wait for an excuse to make this again;)
I made this recipe as a weekend project and I am very glad I allotted so much time for it! However I knew something this fancy would take a long time and it was definitely worth it! Rich creamy buttercream and light eggy cake! Don't even get me started on the caramel...
One of the most authentic recipes. But their are two problems: Dobos means drummer in Hungarian not "like a drum" and please give us back Jozsef Dobos to us Hungarians because we are very proud of him. And since he was born in Hungary and died in Hungary and he had his pastry shop in Hungary and he created Dobos Torte in Hungary I assume this makes him Hungarian. Thank you very much
I made this for my father-in-law who used to make a dobos torte. I followed this cake recipe to a "T" and it came out perfect. I used 9" pans that are just flat disks my in-law had made years ago. I put parchment paper on it before I poured batter. WOrked like a charm when I took out of oven I flipped it onto a cookie sheet lined with more parchment paper and then you peel of paper and let cool...Cake tasted great and father-in-law LOVED it and said it was perfect! I did use a different chocolate buttercream frosting though...Oh and I found if you use 1 1/4 dry measure cups of batter you will get 6 cakes exactly. This recipe is SO easy too!
A bit time consuming to make and unhealthy as they come but the result is stunning! Took it to a gathering and everyone loved it and brought home seconds. I cut the sugar in the buttercream to 3 cups but it's still a little too sweet for me. Next time I will try 2 or 2 1/2 cups.