Dobos Torte
Created for the Budapest National Exhibition in 1884. József Dobos donated the recipe to the Budapest Confectioners Guild on his retirement.
Hungary's greatest cake — seven layers of sponge sandwiched with chocolate buttercream, topped with hard caramel. Created in 1884 by József Dobos.
Ingredients
Method
Make sponge batter. Bake 6-7 thin rounds at 200°C for 8 minutes each. Cool.
Make chocolate buttercream: beat butter, icing sugar and melted chocolate.
Sandwich layers with buttercream.
Caramelise one sponge layer. Cut into portions before it sets. Arrange on top.
The caramel top must be cut into wedges the moment it sets — once fully hard it shatters unpredictably.
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