The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Dobos Torte is a nice invention of József C. Dobos, a Hungarian baker. It’s was a great hit, all through Europe, by his time, and, luckily, after he passed away, he donated the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, for use of all members. (Gingerbread makers? Good Lord, they do take that category seriously...)
Now, the recipe is open to all human-kind (that feels like some kind of Cancer Cure) and therefore, we decided to take our own try, at Daring Bakers! As you may have tried to identify in my poor creation, a Dobos Torte (what a funny name. I just can’t helping keeping that side-smile when I read that) is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel