• This is a Hungarian cake names after its inventor, a
well known Hungarian confectioner, Jozsef C.
Dobos. He created this five layer sponge cake in
1884. It is layered with chocolate buttercream and
topped with thin caramel slices.
• The sides of the cake are sometimes coated with
ground hazelnuts, chestnuts, walnuts or almonds.
The original cake was uncoated.
• Dobos’ aim was to make a cake that would last
longer than other pastries, in an age when cooling
techniques were limited. The caramel topping
helps keep the cake from drying out.
• The Dobos torte was first introduced at the National
General Exhibition of Budapest in 1885. It soon
became popular throughout Europe because it was
different from the rest.
• Dobos kept the recipe a secret until 1906 when he
retired and gave the original recipe to Budapest
Confectioner’s and Gingerbread Maker’s Chamber
Gateaux Honore Cake
• The St. Honoré cake is named for the French
patron Saint of Bakers and Pastry Chefs
• This classic French dessert is a circle of puff
pastry at its base with a ring of Pate a choux
piped on the outer edge. After the base is baked
small cream puffs are dipped in caramelized sugar
and attached side by side on top of the circle of
pat a choux.
• The base is traditionally filled with crème
chiboust and finished with whipped cream using
as special Saint Honor tip.
• This is a variation of the Diplomat cake. This
cake has three layers, two fruit preserves
layers; it is covered with Pastry cream all over
• Almonds are placed on the sides
• Macaroon paste is used on the top to make an
outline and the different fruit preserves fill the