Dobostorta

Dobostorta is a round cake consisting of six thin sponge cake layers and five layers of chocolate buttercream. As an attempt to make a cake that would be able to keep longer than usual, the Hungarian confectioner named József C. Dobos first introduced the Dobostorta at the National General Exhibition of Budapest in 1885. To prevent it from drying out, the cake also has a glistening layer of hard caramel on top, while the sides are often coated with ground nuts. Before it hardens, the layer of caramel should be cut into slices with a special Dobos knife, and the pieces of caramel are then arranged on top of the cake. Interestingly, Dobostorta had inspired the chocolate or lemon flavored New Orleans creation known as doberge cake, which was first made in the 1920s by Beulah Ledner.