Dobos Torta (Drum Cake) Recipe

I really like this recipe, and I love Dobos Torta.  Maybe a great desert to bring to a 4th of July party or some other special occasion.   You might want to get extra supplies if you decide to make it; requires some effort!

Dobos Torta (otherwise know as Drum Cake)

  • 8 eggs separated (room temperature)
  • 8 Tablespoons sugar
  • 8 Tablespoons sifted cake flour
  • 1 Tablespoon lemon juice or 1 Tablespoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Beat egg yolks until lemon-colored, add sugar and lemon juice (or vanilla) and mix until thick.  Add sifted baking power and cake flour gradually and mix well.

In a clean, spotless bowl beat egg whites with salt until very stiff.  Carefully fold whites into yolk mixture. I found using a large spatula works the best.  Remember FOLD, not STIR.

Bake in greased, floured cake pans in preheated oven until light brown in color.  You will have about 7 thin layers.  Have chocolate filling ready so cake can be put together immediately after cooling.  Oven: 325 degrees, Time: 8-10 minutes, 9″ layer cake pans (with separators!!)

Chocolate Filling

  • 5 whole eggs
  • 1/2 cup confectioner sugar
  • 1 teaspoon vanilla
  • 3/4 lb. sweet butter
  • 1 package German sweet chocolate (1/2 lb. semi-sweet chocolate can be substituted, but color will be much darker) (My preference is semi-sweet)

Cook sugar, eggs and chocolate in a double boiler until thick and to a custard like texture (about 10 minutes).  Remove from stove, add vanilla, and cool.  Whip butter with electric mixture, add cooled egg mixture and whip again for 10 minutes.  Set in refrigerator while baking layers.  Spread each layer (except top) with chocolate filling, saving enough filling for the sides of the cake.  Mark top layers with a knife, making 16-18 wedge-shaped indentations, but be careful not to cut wedges apart.

Caramel Topping

  • 4 Tablespoons sugar

Melt sugar over low flame in a heavy skillet until caramel-colored.  Pour on top layer and spread quickly with spatula before it hardens.  Chill completed cake in refrigerator until frosting is firm.  When cutting, dip knife blade in hot water for easier handling.

Eat and enjoy the marvel of your creation!!


About magyarok27

Just ask.....
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10 Responses to Dobos Torta (Drum Cake) Recipe

  1. iamoceansroar says:

    You should have added a photo because a visual aid is helpful to foreigners. i have never liked Hungarian because they are all dry in my experience. Of course, i have not given up and will try some next month.

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