Dobostorte

The Dobos cake ( [ doboʃ ], Hungarian: dobostorta ) is the most famous Hungarian cake. It consists of six layers of sponge cake and chocolate cream and a caramel glaze.

Inventor of the Dobos cake is the Hungarian confectioner József Dobos ( 1847-1924 ). In 1885 he developed the recipe with the intention to create a cake that at least ten days retain their shape at the former cooling technology and should be edible. The alternate stack of thin sponge cake and cream stripes ensures that the cake does not collapse and the hard caramel cover protects the cake from drying out. The Dobos cake was from the beginning, especially the European aristocracy very popular. By the year 1906 Dobos kept his secret recipe, but decided for publication. After this original recipe, the cake is still made in Hungary and offered in most cafes.

The creation József Dobos ' dedicated to the pastry Dobos Museum in Szentendre. For his cookbook Wild raspberries (1959 ) drew the American artist Andy Warhol a "pie a la Dobosch " for a recipe by Suzie Frankfurt.