dobos torte

dobos torte

I had the great pleasure of finally making this Hungarian 6 layer cake this weekend, and even more pleasurable was the eating of it! My friend had his mother share his family traditional favorite with me in hopes that I would make it for his birthday months ago, and instead we made it together for mine. I taught him a few baking tricks and he made sure each step tasted and looked like his mom’s. Considering all the steps and careful mixing, I think we did pretty good. Each thin layer of fluffy spongey cake is slather with a chocolate coffee layer of frosting. We took the liberty of adding freshly toasted and then ground hazelnuts to 2 of the layers, and did a chocolate top rather than the caramel sauce shown below… I did try to make the carmel sauce but my vintage stove is all hell at heat control, I have hot and burn settings only on my cooktop, and when it comes to candy making consistent heat is key. I did however get to play with deeply sticky candy sugar and had fun making a little decorative poof for the top.



9 eggs, separated


Scant 1 cup vanilla sugar

1 1/4 to 1 1/3 cup sifted unbleached flour

Prepare six 9 inch cake tins for baking or two at a time. Cut 6 circles of waxed, brown or parchment paper to fit the bottom of the pans. Grease the bottom of each pan with butter, place the paper in, and grease that as well.

Preheat oven to 400. Beat the egg whites with a pinch of salt until foamy; continue beating until stiff peaks are formed. Set aside. Using an electric mixer, beat the egg yolks and sugar until lemon-coloured and very thick. Sift about ¼ cup of flour at a time on top of the egg yolk and sugar mixture and fold in. Mix a small amount of beaten egg whites into the batter to lighten, then gently fold in the rest of the whites. Pour one-sixth of the batter into each pan and spread evenly. Place on middle rack of preheated oven. Bake for 10-12 minutes, until beginning to turn colour. Remove from pan, invert and carefully tear off all of the paper. Cool on a cake rack.

Chocolate Cream Filling:

(we did 1.5 x this recipe to have enough for the top of the cake, and spoons for eating along he way)

6 ounces semisweet chocolate

3 tablespoons strong coffee

1 cup butter

1 cup sifted vanilla confectioner’s sugar

3 eggs

Melt the chocolate with the coffee in a double boiler over low heat. Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until well blended. Beat in eggs, one at a time, and continue until light and fluffy. Keep the filling in fridge until ready to use.

Caramel Glaze:

¾ cup granulated sugar

When all the layers are ready, pick the best one for the top. Place it on a piece of waxed paper and set aside. Spread filling on the first four layers and stack them; put the fifth layer on top. Saving enough filling for the fifth layer plus a little extra, frost the outside of the cake and then the fifth layer.

Meanwhile, melt the sugar in a light-coloured heavy skillet over low heat. Continue cooking until the caramel is smooth and somewhat brown. Do not touch or taste: it is very hot. When ready, pour it quickly over the sixth layer, spreading it evenly with a spatula. With a buttered knife, quickly cut the caramel-topped layer into 12 or 16 wedges before the caramel hardens. When it cools, top the cake with wedges and use the rest of the filling to frost the outside of the fifth and sixth layers. Use pastry bag to pipe a design around edge or however you like. Store in fridge.

oh happy days.

dobos torte slice

3 Comments to “dobos torte”

  1. I would like to make your torte for a work Christmas party; do you know how far ahead I can make and keep in the fridge?

  2. Any iced layer cake is best within 2 days, I would think. Not sure I would like to push it much more than a day though.
    Happy Bakings and Festivities, I am sure this torte will make a BIG splash at your party.

  3. Have you ever tried chocolate chips and coconut creme for frosting?

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