In the Vinony graph
Within Vinony's link graph, Dobos torte is referenced by 267 other articles, and connects out to king cake, Smith Island and spekkoek.
It is catalogued under topics including 1885 introductions, Almond cakes and Chestnut desserts.
Its subject is documented across 34 Wikipedia language editions.
Key facts
- Alternative names
- Dobosh, Dobos-torta, Dobostorta
- Course
- Dessert
- Place of origin
- Hungary
- Created by
- József C. Dobos
- Serving temperature
- Hot or cold
- Main ingredients
- Sponge cake , buttercream , caramel
via Wikipedia infobox
Wikidata facts
- Subclass of
- torte
- Country of origin
- Hungary
- Material used
- vanilla
- Creator
- C. József Dobos
- Image
- Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg
Show 3 more facts
- Commons category
- Dobos Cake
- native label
- Dobostorta
- course
- dessert
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
Dobos torte (Hungarian: dobostorta [ˈdoboʃtortɒ]), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos [hu; es], a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.
History
Excerpted from Wikipedia’s “Dobos torte” article, available under the CC BY-SA 4.0 licence.