The recipe for the Dobos Torte (Dobosh Cake) dates back to 1885, when it was prepared by the Hungarian confectioner Dobos C. József on the occasion of the Universal Exhibition held in Budapest.
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The Gerbeaud confectionary still sells slices of Dobostorta prepared according to the authentic recipe: 6 fluffy sheets, 5 layers of fine chocolate cream with butter and crispy caramel sugar glaze. You will see that it is not difficult to make this cake at home and that I show you all the useful tips and the right techniques! This fine and elegant cake has become, ever since its appearance, very popular in Transylvania and Banat (historical regions of Romania), being prepared by our great-grandmothers on special occasions: weddings, baptisms, holidays.
INGREDIENTS (for a round, 22 cm diameter, Dobos Torte of 22 cm - 16 slices)
*** THIN BISCUIT LAYERS (6 PCS)
6 eggs
100 g powdered sugar
100 g of flour
Salt
30 g melted butter (82%)
*** CHOCOLATE CREAM WITH BUTTER
5 eggs
Salt
240 g powdered sugar
1 packet Bourbon vanilla sugar
42 g of cocoa
240 g dark chocolate
325 g butter 82% (soft)
*** CARAMELIZED SUGAR GLAZING
100 g caster sugar
1 teaspoon of plain vinegar
20 g butter 82%
*** DECORATION:
60 g chopped walnuts (for sprinkling the sides)
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