Dobos Torte - Traditional Austrian Tart / cake


Cake base:
10 eggs
300 g of sugar
300 g of butter
150 g of icing sugar
some grated lemon peel
some vanilla
a pitch of salt
200 g of flour

4 eggs
200 g of sugar
some vanilla
100 g of dark chocolate, chopped
3 tablespoons of chocolate
150 g of butter

200 g of sugar
2 tablespoons of water

What Dobostorte Tart is

One of Vienna′s classiest tarts, Dobos Torte was invented by a Hungarian baker named Josef Dobos in 1885. Rich in both eggs and butter, it will crush every dietary efforts you might take to loos weight. The original recipe by Dobos was never published and lost when the Hungarian retired in 1906. There are several copies around, though, of which this one is a very common one. Like most of the fancy 19th century tarts of Vienna, it′s a pain in the butt to make, but it tastes amazing.

How to prepare Dobostorte Tart

Beat the egg whites and the sugar until thoroughly stiff. Mix yolks, butter, icing sugar, lemon peel, vanilla and salt to a dough. Carefully mix the dough, the flour and the beaten egg white. Transfer it into two greased pans (one half of the dough into each) and bake the bases in a pre-heated oven at 200 degrees Celsius for approximately 10 minutes. Then let them cool.

For the filling, put a bowl into a pan of simmering water. In this bowl, mix the eggs with the sugar. After something like 10 minutes, mix in the vanilla and the melted chocolate. Warm the butter to room temperature and mix it with the chocolate sauce.

Cut the cakes into three slices each. "Glue" them together with the filling and keep some of the filling as an icing to seal the sides with. Finish with a layer of cake. Before you "seal" the sides of the tart with frosting, add the caramel on top. For that, boil the water with the sugar until lightly brown caramel forms. Pour it on top of the tart and spread it out evenly (work quickly, as it hardens). Cut the top into eight pie pieces and mount each individual piece on the tart in a slight angle.

More Austrian Recipes

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

back to "dining & cuisine"