.jpg) A slice of Dobos from Café Gerbeaud | |
| Alternative names | Dobosh, Dobos-torta, Dobostorta |
|---|---|
| Course | Dessert |
| Place of origin | Hungary |
| Created by | József C. Dobos |
| Serving temperature | Hot or cold |
| Main ingredients | Sponge cake, buttercream, caramel |
Dobos torte (Hungarian: dobostorta [ˈdoboʃtortɒ]), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel.[1] The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest.[2] 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. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.[1][3]
- ^ a b Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 223–224.
- ^ Timothy G. Roufs; Kathleen Smyth Roufs (2014). Sweet. Praeger. p. 162. ISBN 978-1-61069-220-5. Retrieved 18 December 2018.
- ^ "Hungarian Dobosh Torte (Seven-Layer Sponge Cake) Recipe". Easteuropeanfood.about.com. Archived from the original on 2021-03-23. Retrieved 2016-01-19.