Label
All
0
Clear all filters

Roger Pizey

Dobos Cake

Rate this recipe

banner
Preparation info
  • Serves

    12

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This multi-layered cake with chocolate buttercream and a super-crisp caramel layer on top is named after its creator Jozsef Dobos, a famous restaurateur and confectioner from the Austro-Hungarian Empire. Its popularity in Hungary as a showstopping cake has not diminished since.

Ingredients

For the sponge

  • 40 g (1½ oz) butter
  • 50 g (1¾

Method

  1. Preheat the oven to 170°C/325°F/gas mark 3, and line three large baking trays with baking parchment. You’ll also need to line a 21cm (8in) springform cake tin with baking parchment.
  2. Draw six circles (of 21cm (8in)) on the three sheets of parchment and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title