Dobos Torta (Budapest Dobos Torte)
Also called round Dobos torte, Dobosch Torte
Six paper-thin round sponge layers with chocolate buttercream, topped with wedges of hard amber caramel set like a fan.
- Makes
- one 9-inch (23 cm) cake, 12 slices
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Sponge
Chocolate buttercream
Caramel top
Optional
Method
Sponge layers
Heat the oven to 400°F (200°C). Trace six 9-inch (23 cm) circles on parchment sheets and turn the sheets over.
Beat the yolks with half the granulated sugar (150 g¾ cup) and the vanilla extract (1 tsp) until thick and pale. Whip the whites with the salt to soft peaks, then add the rest of the sugar and whip to firm, glossy peaks. Fold the whites into the yolks, then fold in the sifted flour (130 g1 cup + 1 tbsp) and finally the unsalted butter (50 g¼ cup).
Spread the batter evenly into the six circles, about 4 heaping tbsp each. Bake one or two at a time, 6 to 8 minutes, until lightly golden and springy. Slide off the trays and cool. Peel off the paper and trim each layer to an even circle using a 9-inch (23 cm) plate or pan ring.
Buttercream
Whisk the eggs (4) and granulated sugar (200 g1 cup) in a bowl over simmering water until the mixture reaches 160°F (71°C) and is thick. Beat off the heat until completely cool.
Beat the unsalted butter (300 g1⅓ cups) until fluffy, then add the egg mixture a spoonful at a time, followed by the dark chocolate (150 g) and vanilla extract (1 tsp).
Assemble
Set aside the neatest layer for the caramel top and put it on a buttered sheet of parchment. Stack the other five layers with buttercream between them, then cover the top and sides, keeping some buttercream back for 12 rosettes. Press the toasted hazelnuts or walnuts (50 g) onto the sides, if using. Chill.
Caramel top
Melt the granulated sugar (150 g¾ cup) with the lemon juice (5 g1 tsp) in a heavy pan over medium heat, swirling, until it's a clear amber. Pour it straight over the reserved layer and spread it to the edges with an oiled palette knife. Working fast, before it hardens, cut it into 12 wedges with a buttered knife, pressing all the way through.
Pipe 12 rosettes around the top of the cake. Lay each caramel wedge propped at an angle on a rosette, like a fan. Chill to set, then let it come almost to room temperature before serving.
Notes
- If the caramel sets before you finish cutting, warm the knife; don't reheat the caramel.
- Thin, even layers are the whole look. Weighing the batter for each layer helps.
- Tray version. Doboș (Dobos Cake) is the Banat tray version, cut into slices.
- Background. József C. Dobos, a Budapest confectioner, introduced it at the National General Exhibition of 1885; the caramel top kept it fresh far longer than other cakes, so it could travel. He kept the recipe secret for years and gave it to the Budapest confectioners' guild when he retired, around 1906.