When he made the so-called Dobos cake in 1884, his aim was to make a cake that can be consumed and enjoyed even with the slightly underdeveloped cooling techniques of the time.
Among its taster was Queen Elizabeth and Franz Joseph I. After the exhibition the cake became well-known throughout Europe.
Back then, storey cakes were conquering and Doboc cake was a
simple cake with stunning elegance. Its other secret was the buttercream,
which was unknown at that time as all the other cakes were made with creams and
whipped creams. Both chocolate buttercream and dough were invented by Dobos.
Traditionally, the sweet buttercream was mistaken for the butter-spitting boy
who put sugar in the spit-dish instead of salt. The pastry master made his
famous work from ”spoiled” butter.
József Dobos C. traveled all over Europe to introduce his work to the general public. In the footsteps, the confectioners tried unsuccessfully to decipher the secret of making the cake, for he preserved the recipe.
Later, when he retired, he handed over the original recipe to the Metropolitan Confectionery and Gingerbread Industry, on the condition that any member of the industry can freely use it.
Today the Dobos cake is known all over the world, and more than 100 variations of its recipe are known. In 2017, the composition and shape of the cake was determined by a ministerial decree in Hungary. ”A round cake with a bowl of cream between five cake sheets. Sheets and creams are nearly equal in thickness. On top of the Dobos cake, there is the Dobos ”cap” which is made with golden brown caramelized sugar”.
Dobos cake became a Hungaricum.