Dobos Torte
Ingrediënten
Ingredients for 1 Torte 9in (24 cm diameter)
- Dobos batter
- About ⅔ cup 150 g Granulated sugar to caramelize
- Butter
For the Cream
- 4 Eggs
- ⅔ cup 150 g Granulated sugar
- ½ Vanilla bean
- 5 oz 150 g Dark couverture chocolate
- 2 oz 50 g Nougat
- 1 stick plus 2½ tbsp 150 g Butter
Instructies
- Prepare the Dobos batter and bake six torte layers.
- For the cream, beat the eggs with granulated sugar and scraped out vanilla pulp in a double boiler until thick and creamy.
- Mix in melted chocolate and melted nougat.
- Let the mixture cool.
- Cream the butter and mix in the chocolate mixture.
- Place the first torte layer in a torte ring, spread cream on top, and repeat with the rest of the torte layers.
- Save the prettiest one for the top and set it aside.
- Have a buttered spatula and knife ready.
- Melt the sugar to light caramel and spread it on the top torte layer with a spatula.
- Cut immediately into equally sized triangle.
- Set each piece on top of the torte at an angle, then serve.
Notes / Tips / Wine Advice:
Two Meter Torte
Józef C. Dobos, a master confectioner and proprietor of a Budapest delicatessen, always had an addiction to size. That’s why he brought over sixty kinds of cheese and twenty-two kinds of sparkling wine and created a sensation when he made a 110lb block of cheese, filled it with burgundy, and set it in his shop window until the cheese had absorbed all the wine as could be sold at a high price. The Dobos torte, first baked in 1885, can thank Józef C. Dobos’s ambition for its existence. He wanted to create a dessert that was suitable for mailing, one that would retain its shape and taste for at least ten days without being cooled properly. It probably surprised even Dobos that the torte not only survived, but still tasted good. Since then, the Hungarians know what they think of Józef C. Dobos and his torte creation: for its birthday, they carry a two-meter Dobos torte through the streets of Budapest.
Józef C. Dobos, a master confectioner and proprietor of a Budapest delicatessen, always had an addiction to size. That’s why he brought over sixty kinds of cheese and twenty-two kinds of sparkling wine and created a sensation when he made a 110lb block of cheese, filled it with burgundy, and set it in his shop window until the cheese had absorbed all the wine as could be sold at a high price. The Dobos torte, first baked in 1885, can thank Józef C. Dobos’s ambition for its existence. He wanted to create a dessert that was suitable for mailing, one that would retain its shape and taste for at least ten days without being cooled properly. It probably surprised even Dobos that the torte not only survived, but still tasted good. Since then, the Hungarians know what they think of Józef C. Dobos and his torte creation: for its birthday, they carry a two-meter Dobos torte through the streets of Budapest.
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