Dobos cake
.jpg)
The Dobos cake ([ doboʃ ], Hungarian Dobos Torte ) is the most famous Hungarian cake . It consists of six layers of sponge cake , five layers chocolate - butter cream and a caramel - glaze .
The inventor of the Dobo cake is the Hungarian master confectioner József Dobos (1847–1924). In 1885 he developed the recipe with the intention of creating a cake that, with the cooling technology of the time, should retain its shape and be edible for at least ten days. The alternating layering of biscuit dough and thin strips of cream ensures that the cake does not collapse and the hard caramel cover protects the pastry from drying out. The Dobo cake was popular from the start. Dobos kept his recipe a secret until 1906, but then decided to publish it. According to this original recipe, the cake is still made in Hungary today and offered in most cafes.
The Dobos Pastry Museum in Szentendre is dedicated to the work of József Dobos .
The American artist Andy Warhol drew a “Torte a la Dobosch” for his cookbook Wild raspberries (1959) based on a recipe by Suzie Frankfurt .
Web links
Individual evidence
- ↑ Ruszwurm Cukrászda: Original recipe for the Dobo cake , English.
- ^ Andy Warhol, Suzie Frankfurt: Wild raspberries. Republished from an original edition in 1959 by The Andy Warhol Foundation for the Visual Arts, 1997, undated, ISBN 0-8212-2340-2