I'm from Hungary, just like this cake and I have to say this a very good attempt. The original, though, has cocoa powder as well as melted chocolate in the filling. As for the top caramel layer, originally the caramel is poured on an additional sponge layer and that's how its sliced and placed on the top. Instead of the whole hazelnuts, they use buttercream rosettes to hold those caramel-spong slices.
So there's a cooking channel with over one million subscribers that made a video in English to popularize this Hungarian dessert, a video that currently has more than 150.000 views, so in fact it does good for you - and you criticize it for not being ultra authentic. Typical Eastern European behaviour.
@@justafloridamanfromthe75thRR What are you on, my guy? All he/she did was pointing out a few differences between this and the traditional receipt. Chill, dude! Nobody has a problem with this comment except you.
Reminiscent of my childhood, my dad was Hungarian and on special occasions would buy this at a bakery in Chicago. I hadn’t tasted it in more than 50 years and had the pleasure of tasting it again while in Budapest Hungary last year! It is the best! Now I can try to make it a home! Thanks Anna!
Thank you for sharing! I am a Hungarian, and this cake is one of my favorites. You did a wonderful job! In Hungary they put the caramel on an other sponge layer, cut them together into little triangles and put on the top as like you did.
I made this years ago for a birthday after seeing the episode on tv, and I used the DVR to review each step a million times. Everyone was amazed by the cake, and thought I had become a professional baker overnight!
She is the ONLY person on the Internet that uses the folding technique for egg whites like I was taught!!!👍👍👍 (I was able to find an identical folding-technique- spoon like my grandmother used. It is a wire outline of a spoon with about four rows of coiled wire connected to the outer side of the spoon shape. Works like a charm!!!!!!!!
Hello Anna, As a Hungarian - living in USA - I’m applaud to you. This is the most complex cake in my book and not many pastry chef can make it. Of course I love it......❤️❤️ Thank you 💕💕💕
@@ronaldtongol4058 wikipedia is not a reliable source. internet is full of sites saying paprikash and dobos is Hungarian. But us Romanians know it was stolen from us, just like Transylvania.
Thank you for the recipe. It turned out great after three tries because the flour amount noted in the recipe was wrong in grams but correct in cups. I finally discovered the mistake after 2 tries when I was trying to make the cake layer.
This is my favourite cake. When I was a child I always got this for my birthday. Once I tried to make myself but it became a disaster 😅. Ever since whenever I'm travelling back to Hungary and I have time I always get a slice from my favourite coffee house at the Castle district in Buda.
My grandmother used to make this cake all the time, but I dont remember her baking the single sponges separately. Instead she'd pour the fluffy batter into higher walled molds, usually into two, and cut the sponge into thin layers after it's baked, that way the ends of the sponge 'discs' wouldn't curl up the way they did here. It looks amazing either way, though!
Chef Anna I love you technique and I love you kitchen a lot and I did some florentine are the best than you so much and keep the shiny side up 💪❤️❤️❤️❤️👍
Hello Anna! 👋🏻🙂 this one looks very similar to the Russian Honey Cake. I tried it once and I LOVED IT! Would you please consider making one on here? I would LOVE to see it. Thank you 💕👩🏼🍳
My All Time Favorite Cake is The Dobos Torta ! This is a nice work Anna ! Ha tudsz "Dobost" készíteni meglátod eredeti recept alapján is kiváló "tartósabb tortát" lehet remekelni ;) Üdv és oszd szét a receptet lefordítva Amerikában is ... Keep Growing ! goodvibes💯 *Az EREDETI DOBOSTORTA RECEPT* *The original Dobos cake recipe with just 6 sheets* (You can double the sheets and the cream for a bigger loocking Cake ;)* For 1 piece 22 cm diameter cake *The six sponge-sheet recipes* 6 eggs (yolks and egg whites separated ) 50 - 100g sugar (depending on your taste ..) 100g flour 35g melted butter 1. Beat the 6 yolks with 25 or 50 g powdered sugar and churn up the foam. 2. Mix the 6 egg whites with the remaining 25- or 50 g powdered sugar and churn up the foam. *Not too rigid foam just 3/4 hard.* 3. Mix the two egg foams carefully together, then fold the flour into it and the melted butter in. 4. Put the sponge pasta 1 cm thin divided into 6 equal parts on a geared-floured plate, and make 22 cm diameter flat squares. 5. Backe them In a preheated oven at 210°C to 180°C for 8 - 10 - 12 min till light brown. 6. As the sponges are baked, cut them into a round form with a knife. *The cream* 4 eggs 200g powdered sugar (or less doy taste ) 235g butter 17g vanilla sugar 35g cocoa mass 35g cocoa butter 200g dark chocolate 1. Melt the butter the dark chocolate and the cocoa mass on water steam, but be careful not to make it too hot! max 55- 60 °C 2. Churn up the foam: the butter with the vanilla sugar. 3. Heat carefully the 4 eggs with the 200g or less powdered sugar with continuous stirring. ( to max 65°C) 4. If it's hot enough at 65 °C max then churn up the foam till gets cold. 5. Mix the cold "butter foam" and "egg foam" together and drop the melted, but no more hot "cocoa mass" 45°C, cocoa butter, and chocolate into the cream. 6. Mix the cream to a smooth cream. 7. Fill five cold round sponge-sheets with the chocolate cream equally 8. Pull the sixth sheet carefully with melted sugar ("Dobos sugar": 180g - 200g of melted light brown sugar ) and divide it into 20 equal parts with a buttered knife. Place them on the cake. Cool the cake down. Have an excellent prep! *Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
Anna Thank you! Been waiting for this. Sticking to Austria-Hungary, could you please teach us how to make imperiale-torte ? I much prefer it to sacher-torte
I don't think she would let you know which brand she uses even if she saw this comment. I've tried it before so sorry. I think its cuz its not sponsored or something but I can recommend some brands that I personally use for whipping cream (: I am an experienced baker and I'd be glad to help!
Doboș regele torturilor !Este prima oară când văd aceasta tehnica ,crema un pic mai închisă poate și alunele nu prea au de a face cu originalul in rest interesanta rețetă !👍👍👍
Perfect! What is the purpose of corn sugar please? I am really not keen on corn sugar due to GM. Is absolutely necessary to use? If so, what can I substitute with? Thank you. 🙏🙏🙏
I'm from Hungary, just like this cake and I have to say this a very good attempt. The original, though, has cocoa powder as well as melted chocolate in the filling. As for the top caramel layer, originally the caramel is poured on an additional sponge layer and that's how its sliced and placed on the top. Instead of the whole hazelnuts, they use buttercream rosettes to hold those caramel-spong slices.
Have you found an original recipe on RUclips? I would like to try an original recipe
In Dulces cosmopolitas is the original recipe.
So there's a cooking channel with over one million subscribers that made a video in English to popularize this Hungarian dessert, a video that currently has more than 150.000 views, so in fact it does good for you - and you criticize it for not being ultra authentic. Typical Eastern European behaviour.
@@justafloridamanfromthe75thRR What are you on, my guy? All he/she did was pointing out a few differences between this and the traditional receipt. Chill, dude! Nobody has a problem with this comment except you.
As a fellow Hungarian who ate the real classic growing up, I agree! Nice attempt, but definitely not quite a true Dobos Torta.
Reminiscent of my childhood, my dad was Hungarian and on special occasions would buy this at a bakery in Chicago. I hadn’t tasted it in more than 50 years and had the pleasure of tasting it again while in Budapest Hungary last year! It is the best! Now I can try to make it a home! Thanks Anna!
The traditional Dobos Torte cooks the Caramel a little longer as it is a darker color!
I remember decades ago my cousin used to buy it too .. sadly the bakery closed ...in Chicago.
Anna Olson is the best professional baker in the world. For Real.
Yeah for me she is the best
@@ayaforedison8870 for me, - too 💘👏👍💘
best cooks are anna olson and bruno albouze
I wouldn’t say she’s the best baker in the world, but she is the best tv show baker I’ve watched. Clear instructions and inviting personality
But her recipes at times doesn't work 🤣
Thank you for sharing! I am a Hungarian, and this cake is one of my favorites. You did a wonderful job! In Hungary they put the caramel on an other sponge layer, cut them together into little triangles and put on the top as like you did.
Anna is always my favourite baker
I made this years ago for a birthday after seeing the episode on tv, and I used the DVR to review each step a million times. Everyone was amazed by the cake, and thought I had become a professional baker overnight!
She is the ONLY person on the Internet that uses the folding technique for egg whites like I was taught!!!👍👍👍
(I was able to find an identical folding-technique- spoon like my grandmother used. It is a wire outline of a spoon with about four rows of coiled wire connected to the outer side of the spoon shape. Works like a charm!!!!!!!!
Hello Anna,
As a Hungarian - living in USA - I’m applaud to you. This is the most complex cake in my book and not many pastry chef can make it.
Of course I love it......❤️❤️
Thank you 💕💕💕
I applaud her too, except its not Hungarian its Romanian. You guys took this recipe from us, just like many others you stole.
@@reesiezanga5232 do your research first.
@@andrealazar9806 Everyone in Romania knows it was stolen by you, just like when you guys stole Transylvania. We will never forget!
@@reesiezanga5232 get help ASAP.
@@reesiezanga5232 when was transylvania romania you are not dacian
This is my absolute favorit cake! It is a special Hungarian cake. Thank you Anna, you made it perfect!
Erika Csíder not exactly original but lovely😊
@@IMACTED It is tru! Not exactly the same, the top is different. We put the caramel to the sponge cake.😉
its not Hungarian its Romanian, they just colonized the recipe and call it their own
@@reesiezanga5232 No they didt stop stealing hungarian history/ food bc yours suck
I’m Hungarian and this cake is amazing, great recipe and yes you can add coco into the icing as well.
This is one of my all-time favorite cakes. You make it seem so easy to make! Thanks for the demo
Anna is a great teacher. Everyone is very impressed with the cakes I make. Thank you Anna!
Wow a Hungarian 🇭🇺 dessert very phenomenonal indeed! Not everyone knows this torte
this isnt Hungarian, its Romanian. they just took it and called it Hungarian like they do with many great Romanian foods.
@@reesiezanga5232 ok thank you for the info when I searched it on the internet it saids originated in Hungary😯
@@ronaldtongol4058 it is Hungarian cake
@@ronaldtongol4058 wikipedia is not a reliable source. internet is full of sites saying paprikash and dobos is Hungarian. But us Romanians know it was stolen from us, just like Transylvania.
@@reesiezanga5232 now I know honestly I never knew this originated from romania
I've been waiting for this cake for a long time! Thank you so much for this video! You made a good job of the cake, Anna!
Love your kitchen so tidy and beautiful
Wow, so many layers! This cake looks absolutely DIVINE! 🤤🤤
Thank you for the recipe. It turned out great after three tries because the flour amount noted in the recipe was wrong in grams but correct in cups. I finally discovered the mistake after 2 tries when I was trying to make the cake layer.
My cousin made it once for Thanksgiving in my childhood. It inspired me to make it as an adult. Very satisfying to make and eat!
Anna you impress us and are an inspiration for us to keep baking. If only we could eat cakes everyday...that would be heaven!!!
An adventure in sheer decadence! Oh yum Anna! My mouth is watering. I will have to try this...thank you so much...bless u and ur family!
This is my favorite cake and thanks to you Anna, Now I’m motivated to try to bake it myself. Thanks for the instructions
Wow!majestic cake!thanks for sharing
Love how her bakery has those drawers for flour, sugar etc. Would love this in my kitchen.
Doboš torta is one of the best cakes ever, veryyyyyy sweet and really just for Profis to make
Wow that was nicely decorated and delicious
Hello from Hungary the country where Dobos torte (Dobos torta) originates :)
Thank you on behalf of the rest of the world!
Dobos is Romanian....not Hungarian. Quit taking our recipes!
@@reesiezanga5232 In your dream boy! :)))))
@@lapostedifalcone4434 what do you know about Romania given your stinking itlalian name
Wow that look like heaven thank you so much you Ann
Very delicious 👏👏👏👏👏👏💞
This is my favourite cake. When I was a child I always got this for my birthday. Once I tried to make myself but it became a disaster 😅. Ever since whenever I'm travelling back to Hungary and I have time I always get a slice from my favourite coffee house at the Castle district in Buda.
Wow nice cake I really like it looks sooo yummy 🥰🥰🥰 thank u for sharing with us much love 💕
Ma'am this is really a show stopper and I love all your recipes😋😋😋😋
My grandmother, who was from Hungary, message these using the bottom of the cake pan for the batter. I have not had one for decades.
Loving the Caramel Garnish Anna .. 🤩 This cake sure is a show Stopper
Scrumptious spongy cake 😋 I'm sure it tastes heavenly 😊😊
I'm glad you showed the world a Hungarian cake! 💕
Dear Ms. Anna, you are gorgeous!❤
Благодарю 🙏 Thank you !🙏
Game on, Alita and I want to take our baking to a whole new level :-). First we need a memorable date of family bonding.
Wow 😍delicious
This the real show stopper. Love ❤️ it. I will try but I know I can’t make without mistakes
Delicious and mouthwatering
Waaaoow cake look so beautiful, the decoration is key
Very nice
I just made this for my husband because it's his favourite cake. It doesn't look as pretty as Annas, but it tastes amazing!
,merci Chef pour votre magnifique gâteau
This looks great 👌👍
Have a good day everyone 😊👍
Wow it's a masterclass Anna, I'm not doubt for that cake is amazing
Love her equipments so much . 12 am but I want to eat that cake so much
My grandmother used to make this cake all the time, but I dont remember her baking the single sponges separately. Instead she'd pour the fluffy batter into higher walled molds, usually into two, and cut the sponge into thin layers after it's baked, that way the ends of the sponge 'discs' wouldn't curl up the way they did here.
It looks amazing either way, though!
This is how I've always made it as well - as a single layer and then cut the rounds out of it.
oh my gosh! This cake takes me back to Budapest...!
I love your drawers!❤
Chef Anna I love you technique and I love you kitchen a lot and I did some florentine are the best than you so much and keep the shiny side up 💪❤️❤️❤️❤️👍
Wow, that is utterly fantastic looking, and you made it look easy to do.
Dangerously delicious looking glass caramel topping 🤩
Hello Anna! 👋🏻🙂 this one looks very similar to the Russian Honey Cake. I tried it once and I LOVED IT! Would you please consider making one on here? I would LOVE to see it. Thank you 💕👩🏼🍳
I’m definitely going to try to make this cake. Thank you very much Anna for the recipe!
My All Time Favorite Cake is The Dobos Torta ! This is a nice work Anna ! Ha tudsz "Dobost" készíteni meglátod eredeti recept alapján is kiváló "tartósabb tortát" lehet remekelni ;) Üdv és oszd szét a receptet lefordítva Amerikában is ... Keep Growing ! goodvibes💯
*Az EREDETI DOBOSTORTA RECEPT*
*The original Dobos cake recipe with just 6 sheets* (You can double the sheets and the cream for a bigger loocking Cake ;)*
For 1 piece 22 cm diameter cake
*The six sponge-sheet recipes*
6 eggs (yolks and egg whites separated )
50 - 100g sugar (depending on your taste ..)
100g flour
35g melted butter
1. Beat the 6 yolks with 25 or 50 g powdered sugar and churn up the foam.
2. Mix the 6 egg whites with the remaining 25- or 50 g powdered sugar and churn up the foam. *Not too rigid foam just 3/4 hard.*
3. Mix the two egg foams carefully together, then fold the flour into it and the melted butter in.
4. Put the sponge pasta 1 cm thin divided into 6 equal parts on a geared-floured plate,
and make 22 cm diameter flat squares.
5. Backe them In a preheated oven at 210°C to 180°C for 8 - 10 - 12 min till light brown.
6. As the sponges are baked, cut them into a round form with a knife.
*The cream*
4 eggs
200g powdered sugar (or less doy taste )
235g butter
17g vanilla sugar
35g cocoa mass
35g cocoa butter
200g dark chocolate
1. Melt the butter the dark chocolate and the cocoa mass on water steam, but be careful not to make it too hot! max 55- 60 °C
2. Churn up the foam: the butter with the vanilla sugar.
3. Heat carefully the 4 eggs with the 200g or less powdered sugar with continuous stirring. ( to max 65°C)
4. If it's hot enough at 65 °C max then churn up the foam till gets cold.
5. Mix the cold "butter foam" and "egg foam" together and drop the melted, but no more hot "cocoa mass" 45°C, cocoa butter, and chocolate into the cream.
6. Mix the cream to a smooth cream.
7. Fill five cold round sponge-sheets with the chocolate cream equally
8. Pull the sixth sheet carefully with melted sugar ("Dobos sugar": 180g - 200g of melted light brown sugar ) and divide it into 20 equal parts with a buttered knife. Place them on the cake. Cool the cake down.
Have an excellent prep!
*Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
Nice 👌
My fave food blogger
Omg Anna is reaching 1 million
That's a beautiful cake. Love the caramel fan decor! Another impressive video Anna... 👏
FANTASTIČNO
Why oh why does Anna make these delicious treats for me. Jeez. I love desserts so much. I wish I was her neighbor and friend. Lol
It looks...amazing! 😍
,merci Anna pour votre magnifique recette
love your buttercreams I made your swiss buttercream 2 days ago it was so delicious
This is one of my favorite Romanian desserts!
It's NOT Romanian, It's Hungarian!!!
Hungarian
@@kkkkk9815 what are you, KKK lover...effin racist
So good. Next level everytime
You really outdo yourself all the time 💕💕💕
SO GOOD THANK YOU
Well, dobos torte style Anna Olson
Anna Thank you! Been waiting for this. Sticking to Austria-Hungary, could you please teach us how to make imperiale-torte ? I much prefer it to sacher-torte
Super lecker ,Dobosch Torte ,meine lieblings Torte weiter so alles gute 👍👌🍀❤
You are the best Anna! 💋
You are a genius anna.
Delicious 🤤🤤🤤🤤
This Dobos Torte is super perfection !!!
Then I invite you to Hungary to see the real one....not quite close.
Wow that was incredible ❤️ your like an artist...
HAPPY Weekend
I always have it when I'm in Budapest!
Which brand of whipping cream did you use to make the cake please reply
I don't think she would let you know which brand she uses even if she saw this comment. I've tried it before so sorry. I think its cuz its not sponsored or something but I can recommend some brands that I personally use for whipping cream (: I am an experienced baker and I'd be glad to help!
She didn't use whipping cream. She made a French buttercream...
What an fantastic cake 😊
OMG! It looks delicious!!
yummy
Doboș regele torturilor !Este prima oară când văd aceasta tehnica ,crema un pic mai închisă poate și alunele nu prea au de a face cu originalul in rest interesanta rețetă !👍👍👍
Your the best among the best
Yummy
Looks fabulous! Can you also make some whipping cream, light sweet healthy sweets?
It's well decorated !!!
Oh my WORD... 👀🌹
Looks delicious.Nice Presentation.
Yum looks delicious 👍
wow!
*Drumrolls* for the dobos torte 🥁
Hey anna ! Do you have recipe of jenwaz cake ?
No she does not have one
Genoise?
Very nice yummy👌🏻
Perfect! What is the purpose of corn sugar please? I am really not keen on corn sugar due to GM. Is absolutely necessary to use? If so, what can I substitute with? Thank you. 🙏🙏🙏
That is a profound amount of butter!! Looks amazing.
Magical!!
Hi Anna, can this be baked in batches? most our ovens will probably only take 2 at a time.
Ok. Where did you get the trays to bake the cakes in? Man this looks delish 😋.
Can you show how to make a Charlotte Russe?