Dobos Torte II (Drum Cake II)

Dobos Torte II (Drum Cake) is a traditional Hungarian recipe for a classic egg-based layer cake sandwiched together with chocolate buttercream, this version being made using an alternate method to the traditional method. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Drum Cake (Dobos Torte II).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8–10

Rating:

Tags : Baking RecipesCake RecipesHungary Recipes

Dobosh or Dobos Torte (type of cake made with beaten egg whites) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C Dobos.

Ingredients:

For the Sponge Layers:
4 eggs
180g caster sugar
150g plain flour
120g caster sugar (for the caramel)
a few toasted hazelnuts

For the Chocolate Buttercream:
150g butter
240g icing sugar
60g cooking chocolate, melted

Method:

On a sheet of greaseproof (waxed) paper draw 6 rectangles about 25cm by 11cm then lay the papers on individual baking trays.

Whisk together the eggs and sugar in a basin set over a pan of hot water until the mixture is very thick and fluffy. At this point sift the flour over the top then carefully fold into the egg mix with a metal spoon. Take off the heat then divide the mixture between the rectangles, spreading out into thin, even, layers. Transfer to an oven pre-heated to 180°C and bake for about 10 minutes, or until golden brown.

When done, remove from the oven and allow to cool then peel off the papers and trim the edges of the rectangles so that they are even. Select the layer with the best surface then lay on an oiled baking tray and set aside.

Place the sugar for the caramel in a wide-based pan and set over low heat until the sugar dissolves. Cook without stirring, shaking the pan occasionally until the sugar has completely dissolved. Continue cooking until the caramel is golden brown in colour then pour the caramel in an even layer over the cake layer you have prepared, so that its surface is completely covered. Using the back of an oiled knife quickly mark the caramel into eight equal sections then set aside to cool and harden.

In the meantime, prepare the buttercream icing. Cream the butter then beat in the icing sugar. Melt the sugar and allow to cool. When it is cool, but still liquid, beat into the buttercream. Use this mixture to sandwich together the 5 cake layers not covered with caramel. Finally set the caramel coated cake on top. Cover the sides of the torte with more buttercream icing and mark decoratively with a fork. Pipe the remainder of the icing in whorls on top of the caramel then top each whorl with a toasted hazelnut.

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