Desserts > Cake > European Cakes > Hungarian Desserts

Classic Dobos Torte Recipe

Ingredients with Measurements:
- 8 large eggs, separated
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup apricot jam
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Offset spatula
- Parchment paper
- Rolling pin

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and cocoa powder. Set aside.
3. In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and beat until combined.
4. In a separate bowl, beat the egg yolks until light and fluffy. Add the butter, vanilla extract, and salt and beat until combined.
5. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
6. Gently fold the egg whites into the batter until just combined.
7. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Meanwhile, make the topping. In a medium bowl, combine the apricot jam and heavy cream. Beat until combined.
10. Spread the topping over the cooled cake. Sprinkle with confectioners’ sugar.
11. Cut the cake into wedges and serve.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 350
Fat: 18 g
Carbohydrates: 42 g
Protein: 5 g

Substitutions for Ingredients
- For the butter, you can use margarine or coconut oil.
- For the apricot jam, you can use any other type of jam or preserves.
- For the heavy cream, you can use coconut cream or full-fat yogurt.

Variations:
- You can use different types of jam or preserves for the topping.
- You can add chopped nuts or chocolate chips to the batter.
- You can top the cake with a chocolate ganache instead of the apricot jam and cream.

Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form.
- Make sure to fold the egg whites into the batter gently.
- Make sure to spread the topping evenly over the cake.

Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds.

Presentation Ideas:
- Dust the cake with cocoa powder or confectioners’ sugar before serving.
- Serve the cake with fresh berries or a dollop of whipped cream.

Garnishes:
- Chopped nuts
- Chocolate chips
- Cocoa powder
- Confectioners’ sugar

Pairings:
- Fresh berries
- Whipped cream
- Ice cream

Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add a few tablespoons of oil to the batter.

Food Safety Advice:
- Make sure to use fresh eggs for this recipe.
- Make sure to store the cake in the refrigerator.

Food History:
The Dobos Torte is a Hungarian cake created by József C. Dobos in 1884. It is a layered sponge cake filled with chocolate buttercream and topped with a caramel glaze.

Flavor Profiles:
The Dobos Torte has a rich and creamy flavor with notes of chocolate, butter, and caramel.

Serving Suggestions:
- Serve the cake with a cup of coffee or tea.
- Serve the cake as a dessert after a meal.

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Region: Hungarian

Taste: Rich, Buttery, Sweet, Chocolatey, Nutty