Every layer a deliciously sweet work of art! The Austrians imported the Dobos torte from Hungary and made it their own. The exquisite handmade creation unites layers of sponge and choice nougat and chocolate creme decorated with a thin caramel topping. A melt in the mouth indulgence with every bite you take!
- 6 eggs
- 150 g granulated sugar (for the sponge)
- 1 pinch of salt
- 1 vanilla pulp (pulp scraped out)
- 150 g flour (fine/smooth)
- 80 g butter (melted)
- 400 ml milk
- 150 g granulated sugar (for the buttercream)
- 40 g vanilla pudding powder
- 3 egg yolks
- 100 g chocolate (dark)
- 80 g nougat
- 50 g coconut fat
- 300 g butter
- grated chocolate (for sprinkling)
- oil (for work surface)
- 300 g icing sugar (for the covering)
- 40 g butter (for the covering)
Directions for Dobos Torte
- Pre-heat the oven to 200°C/ 400 °F (upper and lower heat) and draw 8 circles of 24 cm Ø each on a sheet of baking paper.
- Beat the eggs, granulated sugar, pinch of salt and vanilla pulp in a bowl over hot water until thick and frothy. Remove the bowl from the water and whisk again until cold. Stir in the flour and melted butter, alternating, and spoon the mixture onto each of the 8 circles so it is ca. 5 mm thick. Bake for 7-10 minutes until golden brown. Allow the sponge to cool.
- To make the buttercream, heat 2/3 of the milk. Stir the remaining milk with the granulated sugar, pudding powder as well as the egg yolks and slowly add to the boiling milk. Bring everything to the boil whilst stirring and leave to cool.
- Break the chocolate and nougat into pieces and melt in a bowl over hot water. Separately melt the coconut fat and beat the butter in a bowl until creamy. Firstly, add the melted coconut fat to the butter and then add the pudding mixture and warm chocolate, alternating, spoon by spoon.
- Brush seven of the cooled cake base sponges with the creme and put together on top of each other. Place the eighth sponge on an oiled marble platter or silicone baking mat.
- To make the covering, caramelise the icing sugar with 3 tbsp water on a low heat until golden brown. Stir in the butter and pour the mixture over the sponge layer. Smooth the covering over the sponge with an oiled palette knife in as few strokes as possible taking care not to let it run over the edges.
- Cut the covering into 14 pieces and leave to cool. Places the pieces slightly at an angle on the top layer of buttercream and sprinkle the edges of the torte with the grated chocolate.
When caramelising icing sugar, always add a little water – this ensures it doesn’t burn so quickly!
Named after its inventor, József Dobos, the Dobos torte is the ultimate Hungarian cake ambassador. It was first made in 1885 and, with this, a recipe was developed with the intention of making a torte which could be kept for at least ten days with the cooling techniques of that time. Emperor Franz Joseph and Empress Elisabeth also sampled the cake whilst visiting Budapest and were served by the master confectioner personally whereupon the Dobos torte quickly became known and loved also beyond Hungary.
Another sweet layered temptation with history is our Esterházyschnitte, which is conjured in many places as well as cake.