HUNGARIAN DOBOS - Vanilla, Chocolate Buttercream, Sugar Lace
Dobosh Torte, also known as Dobos Torta, is a Hungarian cake with paper-thin vanilla layers, filled with rich chocolate buttercream, topped with hardened caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen pastry shop owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. This cake recipe is very shelf-stable, due to the way the pastry and the frosting are produced and the way they interact with each other.
The frosting is cooked on bain marie, which makes it extremely airy and delicate. The paper-thin layers are fragile and require strict technical skills and precise baking timing, temperature and setting in the oven. It is a very technical cake, which requires quite a bit of pastry experience to produce.
Dobos Torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance.
This is a very delicate cake, fit for any special occasion, and I have yet to meet someone who doesn't appreciate it.
As a 1/2 Hungarian lady, I love bragging about our delicate traditional deserts.