Dobos-torta, also known as Dobos Cake, is a traditional Hungarian sponge cake, layered with chocolate buttercream and topped with caramel slices. It was invented by József C. Dobos, a Hungarian confectioner, in the late 19th century.
The Dobos-torta was first introduced at the National General Exhibition of Budapest in 1885, where it quickly gained popularity due to its unique flavor and elegant presentation. József Dobos aimed to create a cake that would not spoil quickly, which was a common problem with cakes at that time. The key to its longevity was the caramel topping, which acts as a barrier against air, keeping the cake fresh longer.
The cake consists of several thin layers of sponge cake, typically five to seven, although the original recipe by Dobos had six layers. Here are the main components:
Dobos-torta became a symbol of Hungarian pastry art. It was so famous that Dobos himself published the recipe in 1906 to prevent lesser-quality imitations from damaging his reputation. The cake also played a role in international culinary history when it was served at the coronation of Emperor Franz Joseph I of Austria.
Today, Dobos-torta remains a staple in Hungarian cuisine, often served at celebrations and formal events. Its preparation has evolved, with modern variations including different flavors of sponge or buttercream, but the essence of the cake remains true to Dobos's original vision.