I fell in love with Dobos Torte right from the start. I guess it’s because I have always been fascinated with the beauty of multi layered cakes. The sight of sweet pastry piled high is pretty hard to resist don’t you think?
I decided that I had enough of craving this cake through pictures on my cookbook and master up the will to just bake it already. It was a nice lazy day, to just take things easy. To just give each and every layer love, care and frosting and then somehow, those little delicate sponge layers sort of magically became that famous European cake in my tiny kitchen in New Jersey.
And, you know what? It was everything I thought it would be.
Traditionally, this cake is made with five sponge layers, but I got carried away and made eight layers. The very top layer is what makes this cake special. It has a very thin coat of a hard candy-like toffee. Not only does it make this cake look pretty, it also prevents this cake from drying. That is so neat.
I made a petite version of this cake, just so I wouldn’t feel guilty eating the entire thing. Which, I didn’t. I baked mine in a six inch round cake pan but you could use an eight or nine depending on which size you prefer.