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Dobos Torte (Drum Cake)

Dobos Torte (Drum Cake) is a traditional Hungarian recipe for a classic egg-based layer cake sandwiched together with chocolate buttercream. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Drum Cake (Dobos Torte).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

8–10

Rating:

Tags : Baking RecipesCake RecipesHungary Recipes

Dobosh or Dobos Torte (type of cake made with beaten egg whites) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C Dobos.

Ingredients:

For the Layers:
7 eggs, separated
7 tbsp sugar
7 tbsp plain flour

For the Buttercream Filling:
4 eggs
150g icing sugar
1 tbsp vanilla extract
150g plain chocolate
240g butter, melted

For the Icing:
3 tbsp sugar

Method:

Begin with the cake layers: combine the 7 egg yolks with 4 tbsp of the sugar and beat until foamy. Meanwhile, in a separate bowl whisk together the egg whites until stiff. Half-way through whisking add the remaining 3 tbsp sugar and continue to whisk until stiff. Turn the beaten egg whites into the egg yolk mixture and fold gently to combine. Scatter the flour over the top and fold into the egg mixture then divide the mixture into seven equal portions. Turn into baking tins coated with butter and flour then place in an oven pre-heated to 180°C and bake for about 15 minutes or until set and golden (you may well need to do this in batches). Once the cakes are done transfer to wire racks and allow to cool.

Meanwhile, prepare the filling. Whisk together the eggs, icing sugar and vanilla in a bowl. Turn into the top of a bain-marie (double boiler) and cook until the mixture thickens then add the chocolate and continue cooking until completely melted then take off the heat. Continue mixing until cooled then add the melted butter and whisk until foamy.

Spread the filling mixture over six of the cake layers, dividing equally, then sandwich the layers together. Finally add the top layer and set aside.

To finish the cake add the sugar to a pan and heat gently until it melts and becomes golden. Pour the melted and lightly caramelized sugar over the top of the cake and spread with a knife until it covers the entire surface. Using a knife trace a pattern in the top of the sugar where you intend to cut the cake into segments then set aside to cool and serve.

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