Dobos Torta

Name: Dobos Torta
Yield: Serves Ten to Twelve
Cuisine: Hungarian
Ingredients: 6 eggs, separated; 150 g/5 oz/¾ cup sugar; 150 g/5 oz/1¼ cups icing (confectioners’) sugar, sifted; 10 g/¼ oz/½ tbsp butter, melted; 30–45 ml/2–3 tbsp water; 175 g/6 oz/¾ cup unsalted (sweet) butter; 130 g/4½ oz/generous 1 cup icing (confectioners’) sugar; 130 g/4½ oz/generous 1 cup plain (all-purpose) flour, sifted; 5 ml/1 tsp vanilla sugar; 75 g/3 oz plain (semi sweet) chocolate, broken into pieces; 30 ml/2 tbsp vanilla sugar; 1 egg

Preparation info

Serves
Ten to Twelve

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This well-known Hungarian cake was first created by a chef called Jozep Dobos in the late 1880s. Jews and non-Jews alike have doted on it ever since.

Ingredients

6 eggs, separated
150 g/5 oz/1¼ cups

Europe
Hungary
Cake
Vegetarian
Eastern Europe

Method

Preheat the oven to 220°C/425°F/Gas 7. Whisk the egg yolks and half the icing sugar together in a bowl until pale in colour, thick and creamy.