MARCH 2017: Dobos Cake

I walked in The Old Danube. It is a European cake/gelato shop of a pastry chef (who spent 18 years at the famous Gerbeaud Patisserie in Budapest, Hungary). And I feasted my eyes through the cake slices.  I told myself if I will eat a piece of cake, it better be Hungarian. (Before I had eaten this Hungarian cake, would you believe the last Hungarian-style food I ate was a milkfish sausage?)

photoed by D. Liongson

So I picked the traditional Hungarian cake -- Dobos Cake. I learned that this cake was named after its Hungarian creator József C. Dobos.

photoed by D. Liongson

The version I ate was with alternating 5 layers of sponge cake and 5 layers chocolate cream, topped with additional squirt of chocolate cream and a layer of caramelized toffee.  (I was about to ask for a knife to cut the toffee. Then I figured out a fork prick can shatter it to bits.)

photoed by D. Liongson

When you have nothing to rush after eating this sweet cake, I recommend you take your sweet time. Indulge in exploring the flavors in every bite. It helps to put a bite-size piece (cake + toffee) and let the tongue explore the flavors before digesting it with gusto. Let the sponge layer twirl in your mouth with chocolate cream while chewing the crisp sugary toffee.  It is a bundle of happiness in a slice.  There is joy in one piece than eating bucketloads of slices in one sitting-- since being contented with one slice is healthier than pigging out on multiple slices at a time.

That was my little drama over a yummy cake slice. Was eating the Dobos cake slice-- easy or hard thing to eat? 

Just like accomplishing simple schemes, it's a piece of cake!

--D.L.