Things to know about Budapesti Dobostorta Recipe
You must be wondering what does “dobos” mean. In Hungarian, it means ‘”drum or drummer.” However, this cake was named after its creator, Hungarian pastry chef, Josef Dobos at the National General Exhibition of Budapest in 1885. Why is this “dobos torta” cake so special? Everybody loves it because of its glistening layer of hard caramel on top. It can be a perfect cake for special occasions and celebrations. It’s present at Hungarian weddings too. If you’re in Hungary, you can find this cake in every single pastry or café house.
Famous Hungarian Traditional Drum Cake from Budapest. Authentic Recipe of Budapesti Dobostorta.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Cake Batter
- 6 pcs Egg
- 100 grams (3.53 oz) Pastry Flour – Fine Flour
- 100 grams (3.53 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 35 grams (1.23 oz) Butter Melted
Cream
- 4 pcs Egg
- 200 grams (7.05 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 235 grams (8.29 oz) Butter
- 17 grams Vanilla Sugar
- 35 grams (1.23 oz) Cocoa Powder or cocoa mass
- 35 grams (1.23 oz) Cocoa Butter
- 200 grams (7.05 oz) Dark Chocolate Min. 55%
Caramel Topping
- 150 grams (5.29 oz) Sugar Cube or crystal sugar with butter
Instructions
Cake Batter
- Separate the yolk from the egg whites.
- Using an electric mixer, whisk the yolk together with half of the powdered sugar until pale yellow. Add in the butter and mix until well incorporated.
- Using a rubber spatula, fold the flour into the yolk mixture in two batches.
- In a clean bowl, add the egg whites. Make sure that no fat will touch the egg whites.
- Using an electric mixer, whisk the egg whites until bubbles form. Slowly add the remaining powdered sugar. Continue mixing until you reach a medium stiff peak.
- Fold the egg whites into the yolk and flour mixture in 2-3 batches. be careful not to deflate the batter.
- Divide the batter into six. Spread or pour each batter into 6 round silicone-lined pan.
- Bake in a preheated oven at 210 °C (410 °F) until light brown for 10-12 minutes.
Cream
- Melt the butter (room temperature) in a pan. Once it's melted, whip well with half of the powdered sugar. Set aside.
- Then mix beaten eggs with the powdered sugar stirring constantly to avoid scrambling. Check the temperature by dipping one finger in it; if it's hot, it's good.
- Whisk the eggs with the powdered sugar until it cools down. It should be completely white and thick.
- Melt the cocoa butter in a pan, and add the cocoa mass, and dark chocolate. Do not overheat. Just melt the chocolates and set them aside to let them cool down a bit.
- Then add the egg-icing sugar mass and the chocolate mass to the frothed butter, and work until smooth with a hand whisk or rubber spatula. Once the cream is ready, set it aside.
Caramel Topping
- Start melting the sugar in a small saucepan; stir constantly. If it starts to darken but has not yet melted, remove from the heat and stir, and then put it back on the heat.
- When the caramel is ready, pour it carefully into the middle of the drum sheet and spread it evenly with a large chef's knife. Then mark the pieces with the knife for how many slices you want to cut the cake. Then crush the sugar with the edge of the knife; after each cracking, butter the edge of the knife so that it does not get stuck in the caramel.
Putting the cake togather
- Prepare a cake ring, divide the cream into six (sheets).
- We have five sheets. The 6th portion of cream will be on the side and top of the cake and the caramel top as a decoration. Swipe the side of the cake with a card or paper to smooth it.
- Put the cake in the fridge for a few hours. When the cream has frozen, put on the caramel topping and enjoy your cake.
— Specific Atributes of This Recipe:
Nutrition
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