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Dobos Torte Recipe

Dobos Torte is one of the most exquisite treats you can possibly imagine. Tastes like heaven and looks like a goddess.

If you fancy making it for some special occasion, a surprise party or for Christmas, you certainly got praised by everyone around. So if you’re experienced and brave enough to have a go with it, here’s how to do delicious Dobos Torte.

One of my good friends had her birthday last week. As she knows I’m quite into baking she asked me to prepare her cake where she can have her candles. There were 44 people invited on the party so needless to say, it was a huge pressure on me. I have never prepared anything for that many people. And of course everybody is going to take photos of the cake! So first I thought I was going for something simple and delicious, like my tiramisu cheesecake recipe but it had be reconsidered as the candles wouldn’t have looked so good on it. It had to be something delicate. So the decision fell into the famous “Dobos Torte”. Well, maybe not as famous as it is supposed to be but it is for big occasions like this. There is an interesting story behind Dobos Cake. It is named after a well-respected Hungarian pastry chef, Jozsef Dobos. He presented his spectacular cake in 1885 to King Franz Joseph and Queen Elisabeth. It was a huge success. So I challenged myself to bake it to my dear friend Rosa this time. It is not the easiest cake to prepare but honestly, it is not as difficult as it seems like. For my Dobos Torte I doubled the ingredients but in normal circumstances this would be enough to make the cake.

Kitchen utensils you’ll need:

  • Round cake tins
  • Baking paper
  • Egg beater or mixer
  • 2 medium size mixing bowls
  • 1 small size microwave safe mixing bowl
  • Wooden spoon

Ingredients:

Pastry:

  • 6 large eggs (separated)
  • 60 g sugar
  • 50 g unsalted butter
  • 100 g flour
  • 1 TBS baking powder

Chocolate cream:

  • 4 eggs
  • 250 g unsalted butter
  • 250 g dark chocolate (optionally another tbs unsweetened cocoa powder if you want it extra chocolatey)
  • 100 g sugar

Topping:

  • 100 g sugar
  • 4 tbs water
  • Half walnuts for decoration
  • Shredded walnuts or any other nuts of your choice to decorate the outside of the cake

How to make:

Pastry:

  1. Prepare six cake trays for baking.
  2. Cut 220 mms circles out of baking paper to fit at the bottom of the trays.
  3. Preheat oven to 180 degrees C.
  4. Measure flour and mix it with the baking powder.
  5. When you make layers try to bake 2 at a time.
  6. Separate eggs and put them into two medium size mixing bowls.
  7. Put half of the sugar with the egg whites and the other half with the yolks.
  8. Beat the egg whites until stiff peaks are formed.
  9. Separately mix yolks with sugar and beat it until you get a light yellow colour.
  10. Sift the flour on top of the egg yolk and fold it in carefully.
  11. Slowly mix in the egg whites adding just a couple of spoonful at a time.
  12. Handle the batter gently until it is evenly blended.
  13. Divide the batter into 6 and create as even layers as possible.
  14. Put layers into the oven and bake them for 10-15 minutes.
  15. Take them out as soon as you see the edges are light brown.
  16. Don’t overbake them as too hard pastry would break.
  17. Save the best layer and put it aside for the top caramel layer.

Cream filling:

  1. Break the chocolate into pieces and put it in a small microwave safe bowl.
  2. Optionally put some extra cocoa powder into it to make it taste more intense.
  3. Put the bowl into the microwave on 200 W for 1.5 minutes three times. Take out each time to stir melted chocolate.
  4. Then set aside to cool a bit.
  5. Dice butter and beat it for at least 10 minutes until you’ll get creamy and light consistency of it. Fluffier is better.
  6. In the meantime put eggs and sugar into a double boiler and beat the eggs in medium heat until it is warm and stiff peaks form.
  7. Take it off the heat and keep beating until it cools down.
  8. Mix melted chocolate with the fluffy butter then fold in the beaten eggs carefully.
  9. Put the cream in the fridge until ready to use.

The caramel glaze:

  1. For me this is the trickiest part of the whole cake. You need to prepare all the things needed beforehand in reaching distance as you have to work as fast as possible. Prepare and check everything you will need:
  2. A sharp knife, butter and the top layer of the cake. (I always put aside the best layer to use it for the top.)
  3. Place 1 cake layer on a cake rack or baking paper that you want to pour the caramel on.
  4. Pour 100 g sugar and 4 tbs water in a heavy saucepan.
  5. Put it on the hob and without stirring, cook until sugar dissolves, comes to a boil and the colour starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.
  6. As soon as golden brown act fast, pour caramel over the cake layer. Mark the caramel as fast as you can with a buttered knife. I keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As you don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…
  7. You have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn you badly. When the caramel is hot you can mark it first then you go over it again to cut it properly later. It is a delicate job as the glaze could break easily.

How to assemble the cake?

  1. Place the first layer on the cake serving plate.
  2. Divide cream into 6 evenly.
  3. Spread filling on the first four layers and stack them.
  4. Put the fifth layer on top. Now you only have 2 portions of the chocolate cream.
  5. Spread half of it on top of the layer and cover the outside of the cake with the other half.
  6. Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.
  7. Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on.
  8. Cut the glaze properly and place it on top of the cake.
  9. Put a walnut in the middle as a final step.
  10. Keep it in a cool place until it is being served.

Enjoy! Cherish! Love!

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Dobos Torte
Dobos Torte is one of the most exquisite treats you can possibly imagine. Tastes like heaven and looks heavenly as well.
Course: Dessert
Author: Edi Baker - SunCakeMom
Ingredients
Pastry:
  • 6 large eggs (separated)
  • 60 g sugar
  • 50 g unsalted butter
  • 100 g flour
  • 1 tbsp baking powder
Chocolate cream:
  • 4 eggs
  • 250 g unsalted butter
  • 250 g dark chocolate (optionally another tbs unsweetened cocoa powder if you want it extra chocolatey)
  • 100 g sugar
Topping:
  • 100 g sugar
  • 4 tbsp water
  • Half walnuts for decoration
  • Shredded walnuts or any other nuts of your choice to decorate the outside of the cake
Instructions
Pastry:
  1. Prepare six cake trays for baking.
  2. Cut 220 mms circles out of baking paper to fit at the bottom of the trays.
  3. Preheat oven to 180°C / 365°F

  4. Measure flour and mix it with the baking powder.
  5. When you make layers try to bake 2 at a time.
  6. Separate eggs and put them into two medium size mixing bowls.
  7. Put half of the sugar with the egg whites and the other half with the yolks.
  8. Beat the egg whites until stiff peaks are formed.
  9. Separately mix yolks with sugar and beat it until you get a light yellow colour.
  10. Sift the flour on top of the egg yolk and fold it in carefully.
  11. Slowly mix in the egg whites adding just a couple of spoonful at a time.
  12. Handle the batter gently until it is evenly blended.
  13. Divide the batter into 6 and create as even layers as possible.
  14. Put layers into the oven and bake them for 10-15 minutes.
  15. Take them out as soon as you see the edges are light brown.
  16. Don’t overbake them as too hard pastry would break.
  17. Save the best layer and put it aside for the top caramel layer.
Cream filling:
  1. Break the chocolate into pieces and put it in a small microwave safe bowl.
  2. Optionally put some extra cocoa powder into it to make it taste more intense.
  3. Put the bowl into the microwave on 200 W for 1.5 minutes three times. Take out each time to stir melted chocolate.
  4. Then set aside to cool a bit.
  5. Dice butter and beat it for at least 10 minutes until you’ll get creamy and light consistency of it. Fluffier is better.
  6. In the meantime put eggs and sugar into a double boiler and beat the eggs in medium heat until it is warm and stiff peaks form.
  7. Take it off the heat and keep beating until it cools down.
  8. Mix melted chocolate with the fluffy butter then fold in the beaten eggs carefully.
  9. Put the cream in the fridge until ready to use.
The caramel glaze:
  1. For me this is the trickiest part of the whole cake. You need to prepare all the things needed beforehand in reaching distance as you have to work as fast as possible. Prepare and check everything you will need:
  2. A sharp knife, butter and the top layer of the cake. (I always put aside the best layer to use it for the top.)
  3. Place 1 cake layer on a cake rack or baking paper that you want to pour the caramel on.
  4. Pour 100 g sugar and 4 tbs water in a heavy saucepan.
  5. Put it on the hob and without stirring, cook until sugar dissolves, comes to a boil and the colour starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.
  6. As soon as golden brown act fast, pour caramel over the cake layer. Mark the caramel as fast as you can with a buttered knife. I keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As you don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…
  7. You have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn you badly. When the caramel is hot you can mark it first then you go over it again to cut it properly later. It is a delicate job as the glaze could break easily.
How to assemble the cake?
  1. Place the first layer on the cake serving plate.
  2. Divide cream into 6 evenly.
  3. Spread filling on the first four layers and stack them.
  4. Put the fifth layer on top. Now you only have 2 portions of the chocolate cream.
  5. Spread half of it on top of the layer and cover the outside of the cake with the other half.
  6. Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.
  7. Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on.
  8. Cut the glaze properly and place it on top of the cake.
  9. Put a walnut in the middle as a final step.
  10. Keep it in a cool place until it is being served.
Recipe Notes

Enjoy! Cherish! Love!

Save

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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