Dobos Torte/Dobostorta/Hungarian Layered Cake

Dobos torte or Dobosh is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. Wiki says that ' This layered pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited'. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or silvered almonds, and the caramel topping helps to prevent drying out.The name is also sometimes spelled Dobos-torta or Dobostorta. Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel top, it was simple but elegant.

It was notable for its use of fine buttercream, which very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos. During his lifetime, the cake was often imitated, but never reproduced. Near the end of his career, in 1906, Dobos donated his recipe to the Pastry and Honey-Makers' Guild. This special occasion cake is made of thin layers of sponge cake, chocolate butter cream and a brittle caramel top.

You can bake this fabulous cake easily though the baking process may be bit long than compared to other layer cakes. Yes you need to bake 7-8layers of thin sponge cake which make take some time to get ready but trust me this cake is definitely a must to try if you want to please your near ones for some special occasions.I baked this Ultimate cake for my Hubby's birthday and we simply loved every bite of this incredible cake. Am running this month's Mega marathon with A-Z baking around the world as theme, obviously for 'D' i couldnt resist to bake and blog about this Hungarian Dobos Torte.

Recipe Source: here

Sponge Cake:

8 Eggs (separated)

1/2cup Sugar

1/2tsp Vanilla extract

1+1/4cup Sifted All-purpose Flour

Chocolate Buttercream Filling:

200grams Dark chocolate

3tablespoons Strong coffee

1cup Butter

1+1/2cup Confectioner's Sugar

Caramel Glaze:

1/2cup Sugar

Silvered Almonds (for decorating)

Prepare six 9-inch cake tins for baking, cut 6 circles of waxed paper or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the pan.

Set the pans aside until ready to use.Preheat the oven to 350 F.

Beat the egg whites with a pinch of the salt until foamy; continue beating until stiff peaks are formed. Set aside.

Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick. 

Sift the flour on top of the egg yolk and sugar mixture and fold it in. 

Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold in the rest of the whites.

Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible. Place it in the middle of the preheated oven. 

Bake for 5 to 6 minutes or until the cake hardens and begins to turn color. 

Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. 

Cool on cake rack. Continue this until all the layers are baked.

Meanwhile melt the chocolate with the coffee in a double boiler. 

Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until fluffy.Keep the filling in the refrigerator until ready to use.

When all the layers are ready, pick the best one for the top.

 Place it on a piece of baking paper and set it aside. Spread filling on the fifth layers and stack them; put the sixth layer on top. 

Saving enough filling for the sixth layer plus a little extra, frost the outside of the cake and then the sixth layer.

Meanwhile, melt the sugar in a light-colored heavy skillet over low heat. Continue cooking until the caramel is smooth and quite brown. 

When ready, pour it quickly over the seventh layer, spreading it evenly with a spatula.

With an oiled or buttered knife, quickly cut the caramel-topped layer into 7-8 wedges before the caramel hardens. 

As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the layers.

Pipe a design around the edge of the dobos torte. Coat the sides of the cake with silvered almonds.

Leave the cake in fridge for atleast an hour.

Slice and serve.

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