The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonfulof 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.
To quote our hosts… The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!)
It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber can use it freely.
A Dobostorte? Great. That’s something I’ve always wanted to try (but never really looked at it so closely). Took a look at the forum, Audax was already done. 32 layers…phew! 32 layers? I didn’t even think that many were legal!! LOL!! So, I thought 6 would be a breeze. Ooops I did it again. Forgot the golden rule underlying DB challenges. Never underestimate a challenge. 
I have to admit I had been warned. I did a net search the previous day. Landed up at Cafe Chocolada, where Medena called it ‘simple yet complicated’. Can’t I see the writing on the wall?? Next search sent me to Dobostorte in the ‘challenging recipes’ section. What’s wrong with me? Didn’t it ring a bell… W A S N ‘ T going to be easy.
11.30am By the time the layers were getting done, I was in a frenzy. Peel layer 1 off, but catch 2 before it over browns. strip layer 1 to reuse parchment for layer 3!! Yes that is me. I HAVE to play safe on precious parchment. It’s imported & is more valuable to me than most other things… 
12 noon Ready to scream, but am controlling. After all Daring Bakers have to have fun. Can’t wait to catch Lorraine on twitter…grrrrrrrrr
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It’s almost Friday the 13th, well virtually anyway. 13th here, but must be turning Friday on some place on the globe….must be 13th here & Friday elsewhere, must be. Not my fault; it’s in the stars!
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Hub’s fault. He decides to check the car battery, which had died, the minute layer 2 is being popped in. Now is the time he hollers for help, and I’m ready to burst! Very cool & calm on the outside though…
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Power outage…well almost. We’ve had pretty many outages every single day, but for some insane reason, today was a breeze. Excuse shoved out of window.
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Fault of parchment. Spent more time saving parchment & reusing other side, rather than concentrating on layers!
Filling and caramel layer tomorrow. Hope the layers survive & don’t stick to each other. Big worry, but can wait! Not going to think about it today! Stressed myself out…and then of course, I set off to do the dishes. LOADS of dirty dishes!
14th August…
9am Gingerly took the layers out. A few stuck to the parchment, but by and large managed a good job by salvaging them. Cut each to 8″ circles, & chose one for the top layer.
Caramel can’t be that difficult, I figured. ‘Stupid overconfident me’… saved just one layer for the caramel. Had seven, so should have saved an extra one. Sigh.
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The filling was the best part of course. Decided to give the buttercream a miss. Far too hot & humid weather here these days A butter overload is just not the thing. Thought hard a few days ago, & returned to my recent love,homemade QUARK, a German curd cheese. Quark is as fat free as the milk you use, is thick, is like a delicious cream cheese sans the cream, and was the way I was going. It’s easily made at home too!
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So I melted some dark chocolate, added some cream to it to loosen it, and then whipped it into the whipped quark with some vanilla sugar. Added a tbsp of dark cocoa which helped thicken the filling further. This was actually the best part of my challenge. I loved the thought of cutting out the ‘buttercream’ calories!
9.30am The caramel is another story altogether. I’m having a hard time guessing whether this is amber coloured or not, and finally think I’m going colour blind. I think I’ve stopped a little short of the true amber because my caramel is slightly sticky and not set a 100% as I pour it out. Man Friday stares over my shoulder and tut tuts…’Mmmm, no, you’ve taken it off too soon!’ Teeth gnashing. The weather being humid isn’t helping. I have a bit of a time sorting the tops out, as everything sticks to everything. Very YUK! Eventually chill them before using them. Still don’t achieve the look I want, but YAY, challenge completed! 
The cake was much loved at home, even though my teeth stuck to the caramel. I think this might make a nice winter cake, buttercream and all. Indulgent for cooler weather! Please stop by our hosts, Lorraine @ Not QuiteNigella, and Angela @ A Spoonful of Sugar for the recipe. 
♥ Thank you for stopping by ♥
Do stop by at the other Daring Bakers HERE and check out their delicious tortas! Thank you Lis & Ivonne for keeping this daring group together!
Wow! It sounds like a stressful process with a delicious ending! Wish I could enjoy a slice with you. I love Hungarian pastries of all kinds.
looks fantastic!!!
Well done my friend. It looks wonderful. Well worth the effort. I have to see Audax. Im going to start calling him Super Audex. 32 layers?
Deeba, that torte is STUNNING!
You always outdone yourself. Love that antique jug, gorgeous photo.
love your post. and i agree about the caramel.
love your post. and i agree about the caramel.
Wonderful cake Deeba..looks so pretty…I don't think I'll ever be able to create something like that:).Looks ever so pretty..and your photos are getting prettier by the day..photoshop diva..are you??
Love your torte – looks delish! I read your post with a smile on my face – I'm glad I wasn't the only one experience baking melt down. You would know looking at the result, though.
Deeba, look at that masterpiece of yours! And look at mine!
Good job lady!
You are indeed DARING!
I always enjoy your beautiful posts, but this one cracked me up. I always expect perfection from you and your tort looks perfect to me!
Oh well done Deeba! Even when having a freak out you manage to sound so calm and collected!!
The photos are brilliant as usual. The quark/cream sounds very delicious too.
Deeba, Your photos are amazing, you did an outstanding job on this torte – I love it!
fantastic.. i adore all ur post… awesome
Wow, you are truly daring to try this one! It looks so involved. Clearly, you were very patient, and your patience paid off. Everything is gorgeous!
WOW!!!!
That’s fabulous……
Am so tempted to join the group….
This is really daring….
The Variable – Nachiketa
Woooww,,….What a piece of arrt?…you r really talented.
Your Dobos Torte is perfect! You are a very talented person!
Cheers,
Rosa
Oh! The calamities! I feel you completely – and love your pictures (especially the mosaic of all of the steps in the process – brilliant that you managed to capture them all without going utterly mad!)
This looks fantastic!! I didn't have time to participate this month, so instead I will just drool over yours.
I had many of the same problems. Yours came out so beautiful though. Lovely job.
Your torte is so nicely done!! I had some of the same problems but it's worth it because the cake taste so good!
ROTFLMAO! You are crazy, yet you always seem to turn out perfect, stunningly, achingly gorgeous desserts! This one is no exception! Fantastic job, hon!
wowowowow! Deeba! Gorgeous! well done!
OMG!! Your Dobos is PERFECT.
I must confess I didn't like this cake at all. Maybe that's the reason why somehow I thought that today is not 27th. I thought the publishing day was tomorrow!!! I was so sure… I started suspecting something was wrong this morning, when I saw so many new posts in almost every DBrs blogs.
One of this days I will forget my own head somewhere and realize something is wrong when I find difficult to wear my glasses or my hat on.
I agree, this is better a winter cake. This was not a hit at home because we don't like buttercreams at all but I has been a real challenge, I'll ever remember my "caramel fight".
Cheers from Spain.
Hi Deeba
Your dobos version looks really pretty,
Great job!
I read your blog a lot,
And had to say I really do admire your constant effort in unique and beautiful presentation
Your pictures look just great and it's always a pleasure to visit your blog
Inbal
(also a DB)
I'm always stunned by your gorgeous photos! Where does one find such a pretty pitcher?! Good job with the challenge. Looks like it turned out well after all.
Aww..Deeba, adorable cake, and your step bu step pics are just amazing
you crack me up! this looks stunning and i love all the lovely knick knacks you have. well done my friend!
Deeba, despite you wanting to scream and having trouble with the caramel, your Dobos is stunning! I love the sheen on your caramel wedges…
(And I am running off to find your recipe for quark! It never occurred to me to try making it, yet I eat it almost every day!)
Wow, I really love this post. From the composition of the photos to the actual contents of the post itself.
A very interesting read. If you had your way again with this challenge, what would you do different?
Deeba, looks fantastic. Love the chocolate sprinkles around the side. I wasn't happy with my caramel. That was the trickiest bit for me!
Beautiful my friend! I'm with you on it being a winter cake. I would love this in January!
c'est grandiose ! les pâtissiers ont de la concurrence ! Bravo
Fantastic job! Beautiful pics, lovely cake (as always!), and great story about soldiering on in the face of adversity.
oh wow! the top looks lovely. I am seeing different kinds of err… this dessert.. in different blogs! Always fun to follow the DB'ers.
You've definitely earned your Daring Bakers badge of honor. This looks wonderful!
~Michelle
This is just fantastic! From the looks of things, it seems like all the time and effort invested in this mini project was well worth it. All your photos looks absolutely stunning. I love all the timeline LOL I think mine would be something similar to yours.
I had similar problems with the caramel/toffee. You sound like you had a few stresses though.. but in the end, you're finished and it looks great!
Wow, the torte looks so delicious and and well decorated. Loved your clicks!
I enjoyed reading about the history of this cake and your timeline of the stressful process of making it
Turned out beautiful!
Well, despite all the debacle your torte turned out gorgeous! I love that you used Quark for the frosting instead of butter. Great job on the challenge.
What a gorgeous, delicious looking torte! What a job!
It looks just gorgeous — hard to imagine you had any difficulties at all! Your post was just hilarious; I especially love the "list of excuses if I fail!"
Beautiful looking Torte Dee, I love how perfect the caramel topping look like!
The cake looks amazing. I have an ANCIENT cadbury's Chocolate cookbook that I won as a kid, and it had a recipe for Doboz, I remember leafing through the pages and saying "someday"…ha ha, at least you DB's actually did it! The caramel pieces are perfection!
Love the quark frosting,glad the challenge turned out fantastic in spite of the odds
Dear Deeba your Dobostorte look lovely and delicious!! Nice pictures as well, dear deeba Im bloganiverssary and have a giveaway if you want to stopping by if have time of course, xoxoxooGloria
Your Dobos Torte and yours pictures are super!
I don't understand good English, but I like the way you tell about yours problems with the cake…
Beautiful cake =) I love your photos they are so original.
Beautiful cake =) I love your photos they are so original.
Gorgeous photographs!
Needless to say, you made one of the most heavenly looking tortes out there! I always enjoy reading your posts and looking at the photo series. Thanks for sharing again!
It looks like the daring bakers are getting more and more challenging. This is beautiful, I like all the textures going on
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You are too funny1 Love your play by play (especially the excuses) and look how well it turned out in the end! With the number of pictures you take throughout the process, could you maybe come over to my house and document my baking too?
Beautifully done! Sounds like how mine went
Never underestimate the challenge – I always do, and then have to eat my words 
I love Daring Bakers' challenge because I drool with every post I see!
Your Dobos Torte is magnificent, elegant and refined
Cheers!
Gera
So elegant! But just reading thru' the procedure is enough to scare me:-(
Oh, it's lovely! It looks perfect!
Gorgeous job!! Your photos are stunning =D.
Wow, I'm completely impressed (again!) – it's just gorgeous!
So pretty, although I must admit I giggled through the play-by-play
Lovely job!
I notice this cake is not an easy one, lots of work had to be put in, and you had accomplished so slick and awesomely beautiful!
Your Dobos Torte is absolutely beautiful! Love all of your pretty photos!
I love the classic look of your torte! And it goes so well with that gorgeous little pitcher – great styling.
wow, deeba – that looks amazing. well worth all your effort.
Amazing job!!!!! I say it again and again but your photos are so great!
Wow! Beautiful cake – love your step-by-step photos!
You are very talented!
Everything you touch turn into gold… but you must knoe that already, Deeba!
I'm sure things were not fait though, as I suspect you must have Hungarian genes, to have succeeded so well at this Dobos! Bravo!
Beautifully done as always, deeba! I loved your list of excuses, as I had a few myself! I don't know what it is, I was excited to tackle it, but felt so sluggish and left it until the last minute.
With that said, I'm awed at the perfection you always create..and inspired by your lovely photography! Glad you wrote that article for Food Talk, as the tips were wonderful for a photo novice like myself!
I've been seeing this all over today, but I have to say your pictures are the most beautiful. Simply stunning!
Sounds like a lot of work and very stressful process, but it's all worth it! Well done!
A beautiful torte. Your caramel slices are so perfectly even.
Your cake is a true work of art Deeba – beautiful! I love the little antique oil can in your pics – it is a perfect foil for the cake.
Your Dobos looks amazing and I always love your photos
Delicious results after that long process. It must have been exhausting but so rewarding. Very well done.
Well done on the challenge dear friend! It looks super and i love how you explained your experience with it… Wish I had time to do this challenge…
Your dobos torte looks excuisit!!
OMG your "play-by" of this challenge is hilarious. Love that Man Friday was tutting over your shoulder. I had the same reaction to my own caramel. You're amazing. Beautiful end product and photos as always! The power failure would have left me bald. Hahahahaha!
Mmmm, chocolate sprinkles. Looks wonderful, great job!
Stunning photos. Beautiful job on your Daring Bakers challenge. You inspire me!
Wow, fantastic as always, and a wonderful write up with all those gorgeous photos!
THat cake, and your photos, look awesome!
Your cake looks lovely. I'm glad you pulled through and finished it despite the challenges. Dobos Torte is one of those things that is on my todo list simply because it looks fascinating (and delicious of course). I also love love love Rick Rodgers' Kaffeehaus.
Hi Deeba!
Shab (shabscuisine.blogspot.com) recommended your blog to me and I'm so glad she did! (WOW!!!)
Your Dobos Torte is amazing!
Congratulations on pulling that off, you're very talented!
All the best,
Zoyah
honeytopsbyzoyah.blogspot.com (my baking blog)
Wow, everyone is really tempting me today! Gorgeous! Yum!
Your cake is amazing congratulations!
Deeba, what do you mean yours wasn't uber successful? It looks amazingly gorgeous! Stunning really
I hadn't realised you used quark in your torte until I read your cheese post. It's such a clever idea, and a great way to reduce the calories.
great job!! yumm!!
Your torte looks amazing! You certainly conquered this challenge!!
And I can totally relate with you on the parchment issue! I used to save them up like nobody's business! But ever since I've seen them available here, I've been much more free with them, using up my accumulated stock! If you want, I can send you some! I haven't used it yet though!
FANTASTIC and GREAT JOB!!
Your Dobos Torte looks delicious and the presentation with the step by step is amazing, very very beautiful!!
Hugs from Spain
woooh!!! soo pretty!! great job!
cheers!!
I’m totally impressed by your site/food blog! I never saw so many cakes on one blog, witch look so tasty! It would need all my life to try them all, and not to become fat
I’m from Serbia, and that because i chose to comment on this recepie. ”Dobosh cake” is from here. My grandmother used to made it all the time. As a kid, i didn’t like it, because has so many sugar in it, ant it was too sweet for my taste. But i must say, that i have never saw that someone made it better than you. I’m so glad cause, you desided to make one our tradicional recepies.
ps I could also give you some ideas of a couple of our tradicional cakes that you could try to make, cause i expect you’ll make it fantastic
Lot of hugs!
Katia´s last [type] ..Bellissimo Pefkohori e i suoi sapori