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Dobos Cake (/‘doboʃ/, Hun­gar­ian: dobostorta) is a famous Hun­gar­ian cake, invented by and named after a well-known Hun­gar­ian con­fec­tioner, József C. Dobos (1847–1924) in 1884. It is a five-layer sponge cake, lay­ered with choco­late but­ter­cream and topped with thin caramel slices. The sides of the cake are some­times coated with ground hazel­nuts, chest­nuts, wal­nuts or almonds but the orig­i­nal cake is with­out coat, since it was a slice of a big cake. Dobos’s aim was to make a cake that would last longer than other pas­tries, in an age when cool­ing tech­niques were lim­ited. The caramel top­ping helps keep the cake from dry­ing out. The cake is also often called ‘Dobos-torta’ or ‘Dobostorta’.

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This is my Dobos Torte…  We made ours rec­tan­gu­lar and topped it with a poured caramel that set hard but before it did I scored it with a knife into por­tioned pieces.

I will get the recipe entered tomor­row (Sat­ur­day 2/21)

The guys that work with my Hus­band really enjoyed this treat!