Dobos Torte

I recently took part in my first Daring Bakers’ Challenge!

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook: Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.


Wondering what’s a Dobos Torte? It’s a five-layer sponge cake, filled with a chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by Hungarian baker József C. Dobos.

It was a bit complicated to make, mostly because the weather was very hot and humid and I don’t have air conditioning…not the best conditions in which to bake or make buttercream frosting.

But the cake still came out very pretty, and I served it with David Lebovitz’ salted caramel ice cream– it was a delicious treat. Overall, I am happy that I participated in this event, and I look forward to more challenges!

Here are a few of the highlights of my Dobos Torte making experience:









If you are interested in seeing the Dobos Torte recipe used in the challenge, head over to A Spoonful of Sugar.

For more information about the Daring Bakers’ challenges, please visit The Daring Kitchen.


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