Seven sponge layers, chocolate buttercream, an amber caramel top scored before it sets — Hungary's most famous cake was served to Emperor Franz Joseph in 1884.
About Dobos Torte
Hungary's most famous pastry — seven paper-thin sponge layers sandwiched with a chocolate buttercream, the top caramelised into a shattering amber toffee that is scored before it sets so each slice cracks perfectly; invented by confectioner József Dobos in 1884 and served to Emperor Franz Joseph; the recipe was a closely guarded secret until Dobos donated it on his retirement.
Seven paper-thin sponge layers sandwiched with chocolate buttercream, the top layer caramelised into an amber toffee sheet scored before it sets so each slice cracks perfectly along the cut lines. Invented by József Dobos in 1884 for the National General Exhibition in Budapest, served to Emperor Franz Joseph, kept secret until 1906 when Dobos donated the recipe to the Budapest Confectioners' Guild on his retirement.
“Seven paper-thin sponge layers sandwiched with chocolate buttercream, the top layer caramelised into an amber toffee sheet scored before it sets so each slice cracks perfectly along the cut lines.”
The caramel top must be applied with speed — it sets within minutes of reaching temperature, and the score lines must be made before it hardens completely. This step cannot be hurried or repeated.
