Where does Dobos torte come from?
HungaryDobos torte / Origin
Dobos Torte (sometimes written as dobostorte or Dobosh Torte) is an old-world masterpiece invented by Hungarian pastry chef József Dobos in 1884, in what was then the nation of Austria-Hungary.
When was Dobos torte invented?
1885
The Dobos torta debuted in 1885 at the National General Exhibition in Budapest, where Dobos presided over an elegant pavilion created to showcase the torta, staffed by more than 100 people.
What’s the difference between a cake and a torte?
While a cake may also contain other ingredients, these are basic for baking a sponge cake whereas the torte is a flourless cake. Tortes are baked with heavy ingredients, such as groundnuts or bread crumbs along with eggs. The difference in the use of the ingredients makes tortes much richer in taste and texture.
What is a Dobos torta?
The Dobos torta (which is often written phonetically as Dobosh torte outside of Hungary) has also inspired layered cakes as far away as America. In New Orleans the Doberge cake is a layered cake usually filled with chocolate and lemon pudding and covered in butter cream or fondant.
How to make Dobos Cake?
However, this cake is named after its creator, Hungarian pastry chef Josef Dobos. Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour. Beat the egg whites until frothy, and gradually add 1 cup sugar.
Where to eat Dobos torta in Budapest?
Dobos torta is served in nearly every cukrászda in the country, though many bakeries don’t make their Dobos torta in-house. Those that do—such as Auguszt, Gerbeaud, Daubner , Frőhlich, Szamos, and Centrál in Budapest—are treasures worth patronizing until you’ve had your fill of sweets.
What does Dobos mean in Hungarian?
The word ‘dobos’ means ‘like a drum’ in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos. Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.