What is Torte?

Dobos or Drum Torte is a Hungarian desert named for its creator and confectioner Jozsef C. Dobos, which is assumed that she first made confectionery for the National General Exhibition of Budapest in 1885. Other recipes require that the cake be covered with underground nuts, such as chestnuts, walnuts, almonds or hazelnuts, but the classic version is without this accessory.

Dobos tried to make pastries that would take a long time without sophisticated cooling that is common today. After the National Exhibition, Dobos Torte was a immediate success throughout Europe, and many tried to imitate the recipe of Dobos with different degrees of success as soon as the license fees began to order cake for banquets and other celebrations.

Although the icing is common today, it was one of the innovations of Torte at the end of the 19th century, when whipped cream and pastries were more typical. Lack of correct chilled technologyIt meant that the usual creams and fillings did not last long after assembling pastry or cake. Dobos created both the fine filling of the cream used in its torte, as well as the dough on the cake, but the recipe was secret until its retirement in 1906, when it liked their techniques in the confectioners of Budapest and the Chamber of Industry.

Classic Torte is a simple but elegant cake that can be challenging. The dough of the cake is usually made of eggs, flour, vanilla extract, sugar and butter, which are combined and baked in five to eight pans of cakes to form thin layers of cake. Creamy tops include semisweet and non -cooled chocolate, butter, sugar that melts and then mixes with eggs beaten until they are rigid. Finally, the caramel is made of boiled sugar until it is amber color, then poured over a layer of upper cakes, left to cool and cut into triangle shapes and arranged on top of the torte.

There are many variations of Dobos Torte and the cake is commonly available onthe whole Balkans. Instead of chocolate cream cream, chefs can experiment with vanilla, citrus or rum fillings or cake in chocolate ganache or chopped nuts. In addition, the Torte can be made by a round or square and smoothly smooth caramel coating instead of solid triangular pieces of the original recipe or decorated on the sides with another cream topping.