Several years ago we had the pleasure and honor to assist Caroline Ragsdale Reutter, owner of Caroline’s Cakes, on her personal quest to learn about and honor József Dobos by traveling to Budapest and making a film about him and his cake. Dobos brought his cakes with him during his frequent travels in Europe, and shipping the cakes throughout the continent became an important part of his business. Dobos owned a very famous shop in Budapest specializing in gourmet products. Carolyn is one of Taste Hungary's co-founders, and also a food and travel writer who has authored two culinary guidebooks to Hungary. Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. Tired of all of the bad imitations of his cake, Dobos donated his recipe to the Pastry and Honey-bread Makers’ Guild in 1906 so that all pastry chefs would have access to the true recipe. Our hands-on Baking Class, led by a pastry chef in the kitchen of Budapest’s oldest family-run bakery, teaches two quintessential Hungarian recipes. Melt the semi-sweet and unsweetened chocolates in a microwaveable bowl, stirring often. Place 1 cake layer on a cooling rack set over a pan to catch the drips. Queen Elisabeth and Emperor Franz Joseph were among the crowd who visited his pavilion. It was invented way back in the 1800s by a guy named Jozsef C. Dobos. Dobos torte is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. Varosliget Cafe & Restaurant: Dobos torte!!! It was first made in 1885 and, with this, a recipe was developed with the intention of making a torte which could be kept for at least ten days with the cooling techniques of that time. The invention – admired by many, including Empress Elisabeth (Sissi) – was named Dobos after its creator. Dobos had a well-known specialty food shop in Budapest that sold everything from caviar to cake. If I could time travel, I would love to go to the 1800s and give this man a well-deserved pat on the back. ... More about Carolyn Bánfalvi. And even today it feels like a little luxury to sit down at an opulent coffeehouse with a slice of elegant Dobos torta. Without stirring, cook until the sugar dissolves, and it comes to a boil and begins to darken in color. The chocolate butter cream spread on the cake layers was also a new concept, and it became Dobos’ signature (and secret) ingredient. Gerbeaud is my go-to cafe in Budapest. In New Orleans the Doberge cake is a layered cake usually filled with chocolate and lemon pudding and covered in butter cream or fondant. And since he was born in Hungary and died in Hungary and he had his pastry shop in Hungary and he created Dobos Torte in Hungary I assume this makes him Hungarian. Emily grew up eating this, and it is fantastic! Best Contribution to Wine & Spirits Tourism, Best Wine Tour Operator Winner in 2017 & 2018, Certificate of Excellence Winner (2011-2019), Food and Wine Experiences In The New Old World. Turn up heat and boil until it is a dark golden caramel. The Dobos Torte is named after its creator – József C Dobos – a Hungarian baker and confectioner who was looking for something that would last slightly longer than traditional pastry and … The iconic torta consists of six thin buttery-sponge cake layers, five layers of chocolate butter cream, and a layer of hardened caramel covering the top. Sachertorte (German pronunciation: [ˈzaxɐˌtɔʁtə] ()) is a chocolate cake, or Preheat oven to 200 C / Gas mark 6. Although Dobos torta is often mistranslated as “drum cake” (in Hungarian dob means “drum”), it is actually named after its inventor, József Dobos (1847-1924), a baker, chef, prolific cookbook author, caterer, and culinary entrepreneur who came from a family of cooks going back generations. 2008! The Dobos torta debuted in 1885 at the National General Exhibition in Budapest, where Dobos presided over an elegant pavilion created to showcase the torta, staffed by more than 100 people. © 2020 Copyright In a country renowned for its beautiful baked goods, the glistening and golden-tinted Dobos torta is arguably Hungary’s most famous layer cake. Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. Dobos torta is served in nearly every cukrászda in the country, though many bakeries don’t make their Dobos torta in-house. It was first introduced in 1885 at the National General Exhibition of Budapest. I wonder how József Dobos did it? 8-ounces butter (unsalted, room temperature), 4 large eggs (room temperature, lightly beaten), 1 pound butter (unsalted, room temperature), Garnish: ground nuts of choice (to sprinkle on top and sides of cake). Learn (and taste) the stories. While there are multiple steps to this recipe, this seven-layer sponge cake is broken down into workable categories to help you better plan for preparation and baking. The cake became such a sensation not only in Budapest, but throughout much of Europe, for several reasons. Refrigerate until serving. The torte he developed, and named after himself, quickly became a local classic. With more focus, I believe it can be done in 3 hours. Start with the buttercream. Gather the ingredients. The Dobos Torte: Hungary’s Gift to the World The Dobos Torte is a Hungarian sponge cake layered with chocolate icing, topped with a crunchy layer of caramel. Beat in the flour and vanilla until smooth. Traditionally it is topped with hard caramel fans. Whisk gently and heat to 120 F. Transfer to a mixing bowl and whip on high until stiff peaks form. The Dobos torta “was born as a result of continuous experimentation on the part of the ever creative Dobos,” writes Éliás. According to Wikipedia the Dobos Torte was invented by a Hungarian confectioner Jozsef C. Dobos in 1884. Sprinkle with ground nuts of choice, if desired. Over a gentle heat, in a large pan, heat sugar and 100ml (3½fl oz) water, stirring until sugar dissolves. At least the way I enjoy my Dobos, eating the caramel slice is actually a sort of separate experience from eating the rest of the cake. Continue until all the batter is used and all of the layers are cooling. Dobos Torte Adapted from Maida Heatter’s Great Book of Desserts; caramel layer and a host of tips from Joe Pastry. It is made up of eight (yes, eight!) Hamdi Cukraszda: Dobos torte - See 19 traveller reviews, 13 candid photos, and great deals for Budapest, Hungary, at Tripadvisor. Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8-inch of filling. Join our Sweet & Coffeehouse Walk! While you can get it year round, chestnuts are seasonal, so its flavors resonate most in autumn. There is something of a nostalgic feel to the dessert, at... Flódni is a traditional Hungarian Jewish confection. A flagship of Hungarian patisserie, this famous cake was created by József Dobos in 1884. This cake got his name from the inventor himself – Hungarian confectioner Jozsef C. Dobos. In Hungary, however, no matter how experimental a pastry chef gets with his Dobos torta, chocolate and caramel are always present. The butter cream combined with the hard caramel were innovations which gave the cake a significantly longer shelf-life, without the need for refrigeration (which was a problem at that time, especially for entrepreneurial bakers who wanted to make their products widely available). Stay informed about our special offers and new tours, products, and experiences! It's an elegant cake fit for a special occasion. Dec 29, 2012 - This is a 7 layered cake and because of that it does take a while to make but it is oh so worth it. If you are not in Budapest with access to a plethora of delicious Dobos, make on at home! debuted in 1885 at the National General Exhibition in Budapest, https://www.homemaderecipesfromscratch.com/hungarian-dobos-torte-recipe The hard caramel top is cut into individual slices (with a special Dobos torta knife) before it hardens, so each slice has a piece of caramel garnish. 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