How a Dobos torte is made
Five layers, one cream and a caramel that counted as an innovation in 1885.
The Dobos torte was presented by József C. Dobos in 1885 and counted as a technological innovation in its day – not for its taste, but because it kept.
Why it was an innovation
There was no refrigeration in the late nineteenth century. Cream cakes had to be sold the same day. The hard caramel top sealed the Dobos torte and protected the cream from drying out.
The layers, cream and caramel
Five thin sponge layers, baked separately. Chocolate buttercream made with real butter and dark chocolate. And the caramel – the trickiest part, cooked to a glassy stage and cut into portions before it sets, otherwise it shatters when the cake is sliced.
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