Dobostorta
Dobostorta is a true classic in Hungarian pastry traditions. This special cake was created by József Dobos C., the famous Hungarian master pastry chef, around 1885. The cake consists of several layers of fine sponge cake, rich, buttery chocolate cream, and caramelized sugar. Its main feature is the crunchy caramel layer on top, which adds a unique texture to the sweetness.
Dobostorta was the first cake made in Hungary, which for a long time was the embodiment of elegance and the art of pastry making. The cake is special in that the sponge cake and the cream create a perfect harmony, while the caramel layer is not only eye-catching but also a real tantalizing pleasure. If you want a truly elegant but traditional Hungarian dessert, Dobostorta is always a safe choice!
Ingredients for this recipe
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Preparation Steps
1
Separate the eggs. Beat the egg whites until stiff peaks form. In a separate bowl, cream the egg yolks with the sugar until light and fluffy.
2
Gently fold in the flour and the beaten egg whites. Divide the batter into six equal portions and bake six thin cake layers.
3
Melt the dark chocolate. Cream together the softened butter, cocoa powder, vanilla sugar, and melted chocolate to create a smooth chocolate buttercream.
4
Layer the cake layers with the chocolate buttercream, ensuring each layer is evenly coated. Frost the sides and top of the cake with the remaining buttercream.
5
Make the caramel: Melt the sugar in a saucepan over medium heat until it turns into a golden brown caramel. Pour the hot caramel evenly over the last cake layer.
6
Before the caramel cools completely, quickly cut the caramel-covered cake layer into wedges. Arrange the caramel wedges decoratively on top of the cake.
