Dobos torta (or Dobostorta) [ˈdoboʃ ˈtortɑ]
is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited.
The original Dobos cake recipe
For 1 piece 22 cm diameter cake
The six sponge-sheet recipe
35g melted butter
Beat the yolk with powered sugar and Churn up the foam.
Mix the white egg with the remain powered sugar and churn up the foam.
Carefully mix the two egg foam then fold the flour into it and the melted butter.
Put the pasta on a geared-floured plate.
Divided the sponge pasta to six parts and make 22 cm diameter flat squares.
In a preheated oven 210 C for 10-12 min bake it till light brown.
As the sponge is baked, cut with light knife.
200g powered sugar
235g tea butter
17g vanilla sugar
35g cocoa mass
35g cocoa butter
200g dark chocolate
Melt the cocoa mass on water steam, the cocoa butter and the dark chocolate, but be careful do not make too hot!
Churn up the foam: the butter with the vanilla sugar.
Heat the 4 eggs with the 200g powered sugar with continuous stirring. (max 85C)
If its hot then churn up the foam till get cold.
The cold butter foam and egg foam mix together and while drop the melted, but not hot cocoa mass, cocoa butter and chocolate. Mix the cream to smooth.
From the cream fill five cold sponge-sheets.
Pull the sixth sheet with melted sugar (Dobos sugar) and divide to 20 parts.