But their are two problems: Dobos means drummer in Hungarian not "like a drum" and please give us back Jozsef Dobos to us Hungarians because we are very proud of him. And since he was born in Hungary and died in Hungary and he had his pastry shop in Hungary and he created Dobos Torte in Hungary I assume this makes him Hungarian.
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar. The original recipe was created in 1887 by the Hungarian chef whose name it bears.
Jun 13, 2011 · Dobos Torte Adapted from Maida Heatter’s Great Book of Desserts; caramel layer and a host of tips from Joe Pastry. Time, estimated: I made this cake lazily, with several long interruptions, over a span of 5 hours. With more focus, I believe it can be done in 3 hours.
Aug 24, 2021 · Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or …
Jan 23, 2016 · Dobos Torte has gained its popularity back then because it differed from all other cakes of that time. The chocolate buttercream was not known of, cake frosting was mostly made of whipped cream. Plus people loved the look and the simplicity of the Hungarian Dobos Torte.
Dobber's Pasties | Good Ol' Fashion Taste, Baked Right In!
When ordering Dobber’s Pasties, we will bake and freeze the pasties, put them in a heavy duty styrofoam cooler and corrugated container and ship them FedEx Ground or Air. (FedEx standard charges for Ground, Express Saver, 2nd Day Air, or Next Day Air.) All pasty orders include:
Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. It's an elegant cake fit for a special occasion.
Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles.
The hard caramel top is cut into individual slices (with a special Dobos torta knife) before it hardens, so each slice has a piece of caramel garnish. The pieces are either laid flat on top of the cake (so the slices can be separated easily), or else artfully arranged so they are standing on their sides.
Mary’s twist on this Hungarian cake has a full twelve layers in two tiers and is covered in caramel buttercream. Equipment and preparation: You will need a piping bag fitted with a medium size star nozzle.