The real Dobos Cake that conquered the world
Change language:
Some say that the Dobos Cake is the best Hungarian cake. It’s the perfect harmony of sponge, cocoa and caramelised sugar, without any fuss. The simple but irresistible dessert started its way towards conquering the world in the 1880s: from a pavilion in the City Park to the Austrian royal court. The Őseink Hagyatéka, Örökségük (The legacy of our ancestors, our inheritance) Facebook page presents the story of the rightly famous Dobos Cake.
The Dobos Cake is not a Hungaricum yet; however, it answers all criteria to be listed among the best performances of our nation. The chocolatey dessert is one of our gastronomic values that first come to foreigner’s minds when thinking about Hungary. You might not know that it wasn’t named after the drum-like (dob=drum) caramel topping, but after its creator, József Dobos. No one can doubt the Hungarian origin of the cake.
Who was József Dobos?
József Dobos was the most outstanding master confectioner of the 19th century, and not only in Hungary. Everyone knew his name in the Austro-Hungarian Monarchy. Theirs was a several generations old confectioner dynasty. Just like his antecedents, József Dobos wasn’t afraid to try out new things. While sticking to simple, unique Hungarian flavours, he frequently combined them with the delicacies of the French cuisine.
The master confectioner was much more than a confectioner. He was an outstanding gastronome of his time. József Dobos was taught by his father first and the Andrássy family later: how to set new flavours and fashion while following traditions. He had his own deli in the noble district of Budapest, in Kecskeméti Street, he had his own pavilions at the Hungarian General Exhibitions, and he also wrote books. His desserts have cost quite a lot but since it was chic to shop from Dobos his problem was more so the completion of all orders rather than struggling with the selling.
The story of the Dobos Cake
Although several delicacies, unique recipes and cook books can be connected to József Dobos, even he himself said that the peak of his life-work was the Dobos Cake. He was very proud of his dessert that he made for the 1885 National Exhibition, so he named it after himself. There’s no evidence whether or not the legend is true about the butter cream, which is the soul of the cake, being an accident. However, the legend joined with József Dobos’ story.
According to chronicles, in 1884, one year before the exhibiting of the cake Dobos’ apprentice accidentally mixed up salt and sugar in the Kecskeméti Street shop. In that time butter was conserved with salt. But the apprentice accidentally poured powdered loaf-sugar into the churn bowl. Instead of throwing it out, the master tasted the butter and found it to be very good. And this is how he created the butter cream, which he later flavoured with cocoa, coffee and fruits.
The page writes that he wanted to create a special cake for the 1885 National Exhibition which wasn’t only delicious and neat, but also longer-lasting than the whipped cream desserts that were fashionable back then. He experimented on a cream that could stay consumable and enjoyable for several days with the refrigerating techniques of the time.
My ancestors were Hungarian from Hungary
My family born in Hungary.