Baking this cake turned out easier than expected. Well, I cheated a little. Instead of baking the layers one at a time, I opted for a smaller sized cake, having only to bake 2 large sheets and subsequently dividing them into equal slices. The tedious bit though was having to spread all 12 layers with buttercream and finely chopped almonds.
Thursday, September 17, 2009
For the longest time Jozsef C. Dobos, a well-known confectioner and the creator of this Hungarian delight, though traversing Europe and introducing this sponge and chocolate buttercream layered cake wherever he went, kept the recipe a secret. But come his retirement, Dobos gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, allowing everyone to use it freely. To date, there are countless variations of this recipe.