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Pemula
French
Classic French Omelette
Sumber: Chef
10 mnt1300 kkal
VegetarianBebas glutenRendah karbo+1
Dobos Torta
Five thin sponge layers with chocolate buttercream between them and a sheet of hard caramel on top, cut into wedges before it sets — designed in 1885 to survive a journey without a fridge.
Sumber
Resep oleh Hungarian confectioners · 🏺 Tradisional · Budapest's cukrászda tradition — sponge in many thin layers, buttercream between them, and a sheet of hard caramel on top that has to crack.
Hungarian · 1885 Budapest — The cake has a named creator, József C. Dobos, but no published recipe of his is used here and the dish has been public property for over a century, so `source.cook` is left unset. The cited article confirms the sponge layers, the chocolate buttercream, the caramel top, the 1885 date and the keeping-quality reason for the buttercream. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 180 mnt🍽 12 porsi🔥 480 kkal🇭🇺 Hungaria
VegetarianBebas kacang
Langkah
Draw six 20 cm circles on baking paper. Whisk the whites to soft peaks, add the sponge sugar and whisk to stiff and glossy.
Fold in the yolks, then the sifted flour and salt, then the melted butter — folding, never stirring.
Spread the batter thin over each circle and bake at 200°C for 6 minutes a sheet. Peel them off the paper while warm.
💡 Six minutes and not seven. These are wafer-thin — they go from pale to bitter in about forty seconds.
For the cream, whisk the yolks and icing sugar over a pan of simmering water until thick, cool completely, then beat in the butter and chocolate.
Pick the flattest layer for the caramel. Melt the caramel sugar with the lemon juice until amber, pour it over that layer and — while it is still soft — score it into 12 wedges with an oiled knife.
💡 Score it within 30 seconds of pouring. Once the caramel is hard it shatters instead of cutting, and there is no second chance.
Stack the five remaining layers with cream between them, coat the sides, and set the caramel wedges on top at an angle, propped on a rosette of cream.
💡 Tips
- József C. Dobos created it in 1885. The buttercream was the innovation — it kept far longer than the whipped cream fillings of the day, so the cake could travel.
- Bake the sponges a day ahead. They firm up overnight and are far easier to stack without tearing.
- Cut the finished cake with a hot dry knife, following the caramel scores you already made.
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