About this recipe: The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.
This is a fantastic recipe, it's become my go-to for impressive/delicious cakes (despite it actually being pretty easy). My top tip is to leave the buttercream to chill fully before attempting to assemble. It's no fun watching your cake slump sideways. Rather than the traditional cramel, I tend to pour melted chocolate onto the chilled buttercream top, and then decorate for a very opulent party cake. I tried a rose water and lemon version too, which worked but didn't measure up to the original. - 08 Nov 2016
This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze. Thanks, Kevin! I owe you one! - 09 Apr 2004 (Review from Allrecipes US | Canada)
That was really good, but I am not certain that it tasted how I remembered it tasting back home. Two tips: (1) Instead of measuring batter layers as 1 1/3 cups each, separate the batter into 7 equal amounts to avoid problems with varying batter volume. I had trouble getting 7 layers out of the batter - only got 4 and a bit, 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser, so less volume), which may have been the problem. (2) Make sure you pour the melted sugar over a *perfectly level* layer, or else it will just run down from it. This was a fairly annoying way for me to discover that the countertop is not quite level :-D - 19 Oct 2005 (Review from Allrecipes US | Canada)