Rich, chocolatey, and exuberant, the Hungarian Dobos Torta, or ‘Drummer Cake’, is a layered sponge cake topped off with a golden-tinted, hardened caramel glaze.
This treat comprises thinly-sliced sponge sections mullioned with layers of creamy chocolate buttercream – a blend of complemented consistency. The outside is also coated with the chocolate filling. The top layer of sponge is prepared separately with a caramel glaze cut into sections before it fully hardens – this can also be used as a handy guide for cutting out even proportions when done!
What’s more, the outside can be dusted with a sprinkling of grounded drupes and nuts such as almonds, cashews, pistachios, hazelnuts, or chestnuts to give it an extra kick of crumbliness.
Source: Tastehungary.com
I discovered this beauty of bakery resplendence whilst writing a research project on Hungarian food and culture and it has stayed in my mind ever since. I was struck by the stark elegance and simplicity of its presentation – I originally thought the topping was made of orange slices! Baking one is a laborious feat, each layer of sponge is best baked separately and timing the slicing of the caramel before it hardens can be a process of trial-and-error, but by all accounts, it’s worth the effort. Also inspired by this delectable delight is the New Orleanian Doberge Cake, which is traditionally made up of half chocolate pudding and half lemon pudding, covered in a fondant shell; and Hawaiian Dobash Cake, which is filled with and topped by chocolate pudding/frosting😋.
Try it yourself: Details on recipe and prep can be found here
Giuseppe Gillespie Writing 
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