ReceptnaptárDobos Torte
Dobos Torte is Dobos C. József's 1884 classic: alongside its thin sponge layers and buttercream, it's the signature caramel topping that makes it instantly recognisable and gives it its crunch.
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Ingredients
Method
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- Beat the 120 g butter with the 120 g sugar and the 5 egg yolks until fluffy.
- Fold in the stiffly whisked 5 egg whites and the flour, mixing gently.
- On a buttered, floured baking sheet, spread the batter into thin, even layers with the back of a knife and bake each one until golden - this makes 8-9 thin layers.
- For the filling, cook the 70 g sugar with the water until syrupy, and let cool.
- Cook the cooled syrup with the egg yolks, grated chocolate, and 30 g butter over a water bath, stirring constantly, into a thick paste.
- Cool in cold water until lukewarm, then stir in the remaining 80 g butter.
- Once the cream is firm enough, fill the cake layers with it, and coat the sides as well.
- Set aside the nicest layer: melt the icing sugar in a saucepan into a reddish caramel, pour it over this layer, and while it's still a little warm, cut it into star shapes, then use them to decorate the top of the filled cake.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Spread the sponge layers as thin and even as possible with the back of a knife or a spatula — a thick layer is hard to bake through evenly and ends up dry.
- Add the cooled sugar-syrup egg yolk mixture to the butter gradually, in small amounts, for the buttercream, or it can curdle and turn grainy.
- Watch the sugar constantly for the caramel topping — like paprika, it can go from done to burnt and bitter within seconds.
- Cut the caramelised layer into shapes while it's still a little warm but starting to set — once fully cooled, it shatters instead of cutting cleanly.
- Keeps 3-4 days in the fridge, but because of the buttercream, it's worth letting it sit at room temperature for 15-20 minutes before serving.
Frequently asked questions
Why does my buttercream curdle (turn grainy and greasy)?
The syrup-and-egg-yolk mixture was probably still too warm when you added it to the butter — let it cool completely to lukewarm before you start making the cream.
Can the caramel topping be skipped?
Yes, in that case the cake can simply be finished with buttercream and edged with walnuts or almonds, though it's then no longer a classic Dobos Torte.
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