Part 1 of this blog was a Russian recipe for a cold soup. Part 2 featured a recipe for a Latvian stew. A sinfully delicious Hungarian dessert is the recipe today. For ambitious cooks, when these three blogs are combined, a three course European meal can be served to your family and friends. For the not so ambitious, make one dish at a time. If you have a large family, have two people assigned to prepare each of the dishes. The younger family members can research Russia, Latvia, and Hungary. Find a map on the internet that shows the three countries and print it out.

This dessert, the Dobos torte, was invented in 1884 by Jozsef C. Dobos, a Hungarian confectioner who kept the ingredients secret until he retired in 1906. His goal was to create a cake that would last longer than other pastries so it could be transported safely with little refrigeration. Many variations of his Dobos torte can be found online. The torte is named after the creator of the recipe, but it is interesting that in Hungarian the word dobos means “like a drum” which this 6-layer cake somewhat resembles.

There are three separate recipes to prepare to create this torte, the cake layers, the buttercream, and the caramel. Don’t be intimidated by this fact because between recipes you can take a break as the torte is chilling.



Preheat oven to 400 degrees Fahrenheit

Assemble all ingredients (keeping each recipe ingredients separate)

Generously grease a 9-inch springform pan with soft butter and dust with flour

Two 10-inch cardboard circles

Cooling rack



9 egg whites

8 egg yolks

1 cup granulated sugar

¼ cup 2 percent milk

1 Tablespoon lemon peel

1 pinch salt

1 ½ teaspoon vanilla extract

1 ½ cup white, all-purpose, enriched flour

½ Tablespoon household shortening

1 cup granulated sugar


Beat the egg whites until frothy

Gradually add 1-cup of sugar

Beat to form soft peaks and set bowl aside

Using another bowl, beat the egg yolks with the milk, lemon peel, vanilla, and salt

Fold into the egg whites

Sift the flour into the bowl with the egg mixture and fold to mix

Spread 1 1/3 cups butter into the prepared springform pan

Bake for 5 to 9 minutes (when small, brown spots appear, take the cake out of the oven)

Using a spatula, remove the layer from the pan

Dust the cake lightly with flour and place on a cooling rack

Repeat the last 4 steps five more times using all the remaining batter (remember to grease the pan each time)

After the 6 layers have cooled separately, place wax paper between each layer, stacking them one on top of the other and cover the tower with a towel

Chill in the refrigerator for several hours



Double boiler

Electric mixer


2 one-ounce unsweetened squares baking chocolate

¾ cup salted butter

¾ cup shortening

¾ cup granulated sugar

4 Tablespoons water

3 egg yokes

2 teaspoons 80 proof rum (optional but highly recommended to include)

1 teaspoon vanilla extract


Using a double boiler, heat the chocolate, stirring occasionally

When chocolate is melted and smooth, remove from heat and set aside to cool to lukewarm

In a large bowl, beat butter and shortening until light and fluffy

In a saucepan, cook sugar and water until sugar is dissolved

In another bowl, beat egg yolks on high speed until thick and lemon colored

With the electric mixer on high speed, slowly pour egg yolks into the pan of sugar liquid until soft

Combine the yolk mixture with the butter mixture and beat for 5 minutes

Beat in the rum and vanilla

Pour in the melted chocolate and beat until well mixed


Place a chilled layer on one of the cardboard rounds and cover it with the buttercream

Place a second layer over the buttercream layer and press down on the layer to make a seal

Cover the second layer with buttercream and press down to seal

Repeat these steps until 5 layers have been covered and stacked on top of each other creating one cake tower

Wrap the cake in plastic and chill for a minimum of 6 hours

Cover the remaining buttercream and chill for 6 hours or more



Second 10-inch cardboard round

Large nonstick skillet

Candy thermometer

Large cooking pot

Very sharp, long, sturdy knife

Buttered spatula


2 cups granulated sugar

1 cup brown sugar

1 cup high-fructose corn syrup

1 cup canned evaporated milk

1 pint heavy whipping cream

1 cup salted butter

1 ¼ teaspoon vanilla extract


Do not prepare the caramel until after the torte has been in the refrigerator a minimum of 6 hours

Grease the second cardboard round with shortening and place the sixth layer on it

Using a large size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter

Insert a candy thermometer and stir continuously

When the thermometer reaches 250 degrees (about 30 to 40 minutes), remove the pot from the heat

Stir in the vanilla

Quickly, using the buttered spatula, spread the caramel on the cake layer

Immediately, using the sharp knife, cut the caramel cake layer into 12 slices (work quickly)

Keeping the caramel slices on the cardboard round, set aside to cool


Put additional buttercream on top of the chilled torte tower or cover the top layer of the torte with buttercream rosettes made with a pastry bag

Place the caramel slices on top of the torte at a vertical angle as if they are falling dominos

Frost the sides of the torte with the rest of the buttercream

Chill the torte before serving

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