Café Chocolada, is written by my dear friend Melitta, and it has been chosen for the first round of FBI Gloves. There are so many wonderful recipes and it is very hard for me to choose only a few, but the one that I could not miss, and neither should you, is Dobos torte.
The most famous Hungarian cake in the world, Dobos Torte, was first made for the Hungarian state exhibition in 1885. It was made out of 8 separately baked layers of biscuit spread over with a cooked buttercream.
The torte's author was a cook and a pastry chef, owner of a delicacy store and a pastry shop, author of fifteen cookbooks, Jozsef C. Doboš. Thanks to the cake, which achieved great success on the exhibition, Dobos became world famous for it. His pastry shop in the Kecskemet street became one of the most famous spots in Budapest and eating a piece of a cake inside became a matter of prestige.
The original Dobos torte was shipped to many elite pastry shops all over Europe, and the members of the high society, amongst who were and some crowned heads such as Austrian emperor Franz Joseph, ordered it for their banquets and celebrations. At the time of it's highest popularity amongst admiring but also envious competition almost 120 copycat recipes circled. Of course, non of them was even close to the original.
To the surprise of many, years of countless attempts of reconstructing the original recipe were ended by Jozsef C. Dobos himself, who, in 1906, published the original recipe, after what he retired from the public life. His torte, though, became one of the world's most famous cakes.
This Dobos torte history was written for Coolinarika by Valerija Rodek.
The verdict: This is a must try out recipe! It is THE BEST Dobos torte I have ever had! The recipe is very precise and no way you can fail! I did make one tiny adjustment. As I made the cake in a 20 cm diameter spring form pan and was able to bake 10 thin layers of biscuit out of the batter, I made a little more filling - out of 5 instead of 4 eggs, but I didn't change a thing in a recipe, only scaled it. If you manage to control yourself and leave the cake in a fridge for a day, it will be even better!
Your photos are wonderful, and this torte looks amazing. Thanks for sharing!
ReplyDeleteThat Hungarian speciality looks extremely delicious! I'll have to try it once.... Beautiful!
ReplyDeletecheers,
Rosa
Absolutely delicious .. love the photos .. Laila .. http://limeandlemon.wordpress.com/
ReplyDeleteThe last time I had a Dobos Torte, it was from a bakery. It had only five or six layers and didn't look half as good as yours. Wonderful photos!
ReplyDeleteI think I will try this. My mother in law emigrated from Hungary and always made this for me for my birthday.
ReplyDeleteShe made it sound and look so easy.
OMG, just look at the layers. A taste of heaven I'm sure!
ReplyDeleteBez riječi sam ostala. Morat ću jedanput odvojiti cijelo popodne jer vidim da se stvarno isplati. :)
ReplyDeleteJel moze recept na srpskom?
ReplyDeleteI don't know if I would be able to control myself and leave this in the fridge for a day... it looks too good!
ReplyDeleteI am so glad you chose Dobos torte, and liked it!!! I had a problem restraining myself from eating it right after assembly! :)
ReplyDeleteThank you for a great post, and evaluation! Awesome photos, as always!
predivno izgleda...zapala mi je za oko i mislila sam je praviti cerki za rodjendan ali me plasi ova karamel kora od gore pa se neckam... hm... tvoja je savrsena...
ReplyDeletewhat a delicious cake. I have to try this. you always make amazing recipes :)
ReplyDeleteVery beautiful, Marija! You've just reminded me that I haven't spoken to a friend of mine in awhile - she makes equally beautiful Dobos.
ReplyDeleteRadila sam ju svega 2-3 puta u životu jer je stvarno "pipkava", ali mislim da svatko, tko se zaista zanima za kulinarstvo, mora bar jednom probati napraviti ovu legendu :)
ReplyDeleteTvoja izgleda tako kao da je već spremna za muzej: savršeno :)
beautiful cake and photo's- all those layers!
ReplyDeleteUvau, prekrasno ti je ispala torta.
ReplyDeleteKao i Maslinka ja se nikako ne mogu odlučiti napraviti dobošicu jer se pribojavam karamel kore na vrhu torte. To mi se čini jako zahtjevno, a tebi je ispalo prefektno. :)
Nekada davno mi je bila omiljena torta i sad mi se čini da je nisam jela sto godina.
ReplyDeleteOvo tvoje parčence izgleda savršeno :)
Marija, this cake is on my to do list. I loved it when I saw it on Melita's blog. I will definitely make it as soon as i get a chance. I can feel the yum already:)
ReplyDeleteOh, oh, oh... Madre mía, so beautiful recipe¡¡¡
ReplyDeleteI remember havinf this torte when I was a little child at one if the best "Cafetería" in Madrid... so nice memories.
I could not remember what was the name given to that dessert, but IT WAS THIS¡¡
Thanks so much for the recipe as well as for the pictures, you are a great fotographer.
Best regards from Spain.
this looks fabulous - i dont know how you find the patience!
ReplyDeleteI LOVE this torte, Marija! My best friend is Hungarian.
ReplyDeleteI just made this cake a couple of days ago and it came out pretty good except for the caramel layer. How did you get yours so thin and how did you get it out without of the pan without cracking? I thought of replacing one of the tbsps of lemon juice with one of cream, to keep it a bit on the softer side. But other then that it was a lot of fun to make. Thank you for sharing.
ReplyDeleteHi Beti! Glad you liked the recipe :) About the caramel... You need to start cutting it before it hardens completely. When it's about half way there.
ReplyDeleteThat cake looks divine. I love that last picture - All those layers of buttercream. Yum!
ReplyDeleteVidim da ti već imaš napravljanu Doboš tortu, a baš očekivala sam tvoj odgovor za DB i tvoju mini varijantu tortice.
ReplyDelete@cosmo2503 - pa, da, bilo mi glupo da objavljujem isto, jer sam pravila po Melitinom receptu, koji bajdvej ne bih menjala ni za sta na svetu :)
ReplyDeleteyeah ..taste of heaven.....I can say this for sure because I'm hungarian:D This is my favourite torte.Anyways one of my favourites is the 'kürtős-kalács' ,too.I have never thought,that it's famous.
ReplyDeleteRéka