Dobos torte

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Dobos torte
Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg
One slice of Dobos from Café Gerbeaud
Alternative name(s):
Dobosh, Dobos-torta, Dobostorta
Place of origin:
Hungary
Creator(s):
József C. Dobos
Main ingredient(s):
sponge cake, buttercream, caramel
Recipes at Wikibooks:
Cookbook Dobos torte
Media at Wikimedia Commons:
Wikimedia Commons  Dobos torte
 
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Dobos torte
Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg
One slice of Dobos from Café Gerbeaud
Alternative name(s):
Dobosh, Dobos-torta, Dobostorta
Place of origin:
Hungary
Creator(s):
József C. Dobos
Main ingredient(s):
sponge cake, buttercream, caramel
Recipes at Wikibooks:
Cookbook Dobos torte
Media at Wikimedia Commons:
Wikimedia Commons  Dobos torte
Homemade Dobos cake

Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian cake named after its inventor, Hungarian confectioner József C. Dobos.[1] It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is uncoated, since it was a slice of a big cake. Dobos' aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out.

The name is also sometimes spelled 'Dobos-torta' or 'Dobostorta'; since "dobos" means "drummer", it is sometimes said that the name comes from the frosting the cake has, which is so hard it can be beaten like a drum.

History[edit]

Dobosh or Dobos Torte (type of cake) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-layer, flaming cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos.

Dobos travelled around Europe and introduced the cake wherever he went. For a long time he kept the recipe confidential, until 1906 when he retired and gave the original recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Dobos Torte is known everywhere in the world and there are more than one hundred recipe variations. It is a commonly made torte in the upscale hotels, restaurants and pastry shops of the world. Another famous Hungarian dessert created in the same era is Rigo Jancsi.

See also[edit]

References[edit]

  1. ^ Dobos Torta at about.com

External links[edit]