How to Make a Vegan Dobos Torte 

I’m Hungarian.This cake is beautiful 🇭🇺❤️🇭🇺🌷

Hi Gretchen! My grandparents came to America from Budapest in the early 1900's. I was brought up on a Dobos (dobosh) Torte and your video brings back so many memories. My Mom made this with darker frosting and thinner and more layers. She also poured the caramel on top of the cake and then scored the sections. This is a labor intensive torte and we didn't have it often, but we requested it often. I've never made it myself, but one of my sisters has. Just watching your video takes me back and I can taste it! Thanks again ~ Janet

Whiii im so happy to see a hungarian cake veganized on this channel. Im from Hungary, and my grandmas fav cake is this. She just became cured from cancer, ill definitely make it for her, and ill be able to eat from it too, double yaay! Cheers from Hungary! Ps. My bday was on the 24th of december, and I made ur blackforest cake as my bday cake. Everyone loved it. Thank you! 💙

Thank you Gretchen! I'm so excited to find this recipe. This has to be one of my favorite cakes. I first discovered it at a German delicatessen that used to be in the town where I grew up. It has since disappeared, as have so many of the German delicatessens and restaurants. That one had a mocha flavor to it, and a thick fudge frosting on the very top. And, I really appreciate all the tips and information you give in your videos. I feel like I'm perched on a stool in your kitchen as I listen. Blessings to you!

Huge fan. I'm in awe of your vegan baking abilities. Hope you continue share your videos/gift with us for a long time to come!

Love this style of filming. It's hypnotic watching the icing glide over the cake. It looks delicious!! and you make it look so easy . I bought a vegan carrot cake at Whole Foods for Christmas and it was sooooo dry !!! I should have made one of your recipes...which I am now committed to doing for new years! Thanks for another amazing recipe and looking forward to the "continuation" of the series . Such talent you have. Have a Happy New year, Gretchen. Wishing you all the best :)

What a coincidence! Last week I was thinking to make this cake for New Years; I ended up not making any cake. We used to eat it when i was a kid from the local bakery, but it was always rectangular. I hope to try to make it for my mom's birthday tomorrow.

This style of filming suits you much better. Thank you for taking the time to teach us!

My favorite cake for many years I do it more classic way. Difficult to do and takes lots of time but worth it. ( I make it with thinner layers ) It is such delight to watch you do it Thank you Happy New year to you !

Timestamps below! 💫💫💫💫💫 Hey thanks for watching the first recipe in the new series CLASSIC CAKES VEGANIZED 🍃 Be sure to subscribe here to my channel so you don't miss all the cakes coming next! Recipes are here with written instructions & printable format www.gretchensveganbakery.com/dobos-torte/ TIMESTAMPS: ⏰ Mixing the Cake Batter 3:17 Preparing the Pans 6:05 Why Weigh the Batter? 6:28 Oven Temperature & Bake Time 6:55 Making Chocolate Buttercream 8:43 Building the Cake 15:00 Torte vs. Cake 16:24 Final Icing 20:44 Garnish the Sides 22:54 Last Decor~ rosettes & caramel top 23:32 Caramel Layer 27:27

I love the long style video! 🙏🏼

this is amazing!!! i have someone in my family whose favorite cake is the dobos torte - and now i know how to make it vegan!! and the short history lesson at the beginning? so cute love your channel

I can't wait to make this. I love the commentary 😂 I found Ripple, pea milk, curdles even better than soy milk

I will definitely be making this. Thank you Gretchen ❤

Thanks Gretchen. New to your channel and plant base life. I love the long vids. It is relaxing for me as well. No, I’ve never made nor heard of this beautiful cake. A little intimidated to try it. I’ll wait to see if you have a simpler recipe 😆coming next.

That was our wedding cake 42+ years ago ❤

I love these longer videos!!

That’s really beautiful!

Looks incredible!!

This cake looks so gorgeous! I find the frosting process very relaxing and satisfying 😍

Looks so good

I made this cake yesterday Everyone in my family loved it , they even said it was best eggless cake they have ever eaten I switched chocolate buttercream with aquafaba chocolate mousse though Cake's texture is superb,The crispy caramel top was so good as well Both in looks and taste this cake is ⭐⭐⭐⭐⭐

Loved the way you prepared it, makes it look so appetizing and easy to follow.!💕Stay Blessed and stay connected!💕

Thank You Chef Gretchen! Another Decadently Delicious Masterpiece! Your Modern Vegan Approach to all the Classic Cakes is a Truly Brilliant Series! **THANK YOU** I grew up watching all of the Classic Saturday Morning PBS Cooking Shows - so this style of filming with complete tutorials is a Dream come true! This is my comfort zone - and I really love it! I feel like I am able to calmly learn so much more about your craft now - in this cohesive easy to understand format - which I am truly grateful for. This is the perfect pace for me.

My maternal grandparents were the last generation of Austro-Hungarian subjects in Eastern Europe. Though neither Austrian nor Hungarian, my grandmother would often make classic Hungarian and Viennese baked goods for special occasions. I remember her Dobos Torte well, and this thorough but informal tutorial brought back many happy memories. I only tried baking Dobos Torte twice, many years ago, because the caramel was such a hassle, but this inspires me to give it another shot. Thanks for posting!

Hey Gretchen, I am an aspiring career baker but do not plan to go to culinary school as it opposes moral values. I can't express how much these long, detailed, classic cake videos are appreciated.

Yum!

Your yellow cake recipe is fabulous. I have made it and dumped it into almost any ovenproof receptacle, it turns out lovely every time. Loved the new look vid. Nice music in the background too. Thanks for posting.

What a beautiful cake, never heard of it :)

The cake looks stunning 😍😋👌 And I definately like this type of long video Till now I have tried many of your cake recipes and I love them all , can't wait to try this one

I love your Videos in the chilli milli Style 😊

Good For you Gretchen! I have been watching you since Woodland Bakery days and I swear, you might make a vegan out of me yet! 🙂 It's fun to be at the start of your new adventure!

this was my favorite cake to make at the bakery i worked at a few years ago!! to us, they're doberge cakes (pronounced dough-bahj) from new orleans, and we made them very differently. we had two kinds - a chocolate and a lemon. both used yellow cake, but the chocolate had chocolate buttercream, a chocolate pudding filling, and a ganache coating, and the lemon had vanilla buttercream, lemon pudding, and a yellow petit four coating. we would put three giant red roses on the chocolate and three giant white roses on the lemon. it's traditionally (to us) a 9-layer cake, but we did them as 6-layer cakes because of the size of our showcase. everyone hated doing them because we had to cut our 8-inch layers into thirds, but for whatever reason i LOVED the whole process of carefully cutting, damming, filling, and glazing them. i just made a chocolate cake with a vanilla pastry cream because i was craving something i couldn't quite put my finger on, but now i remember it was the chocolate doberge!! i haven't had one since i went vegan, so i know what my next project will be. thank you for reminding me of that sweet memory with this stunning recipe, gretchen!

It's like a cooking TV show

This is awesome! I just found your channel, how often do you post videos in this series?

I'm relatively new here. Wondering if you have any plans to develop and release an ultimate vegan baking cookbook? I'd love to own that! Love your work.

Hi! I've been living in Hungary for the past 10 years, and I've been looking for some good vegan Central/Eastern European desert recipes. I will try not to sound negative, because this looks delicious, but I must add some criticism. I love classic Hungarian cakes like Esterházy and Dobos torta, and I love food history (my Master's Degree is based around food studies). So I'm sorry to say, the cake looks too spongey (a lot of European cakes are not at all like American yellow cake) and the layers are still much too thick. This looks to me like a normal yellow birthday cake with chocolate icing, just with more layers. Also, Dobos (the chef) was from the late 1800s and would have discovered Buttercream in France. So French buttercream would be the correct type to use, with melted DARK chocolate incorporated (the bitterness and dark colour are important) in addition to a bit of Dutch-processed cocoa powder (much stronger than American coco powder). Adding some coffee flavour into the icing wouldn't necessarily be a bad idea either, but it really needs to be dark-chocolate-forward. The caramel layer looks good though. Most traditionally, the caramel was just poured over the top layer as a way of kind of preserving the cake, so you don't need to cut them into triangles if you don't want to have the panic of cutting before it's set :P. That's more of a modern aesthetic thing. You can often find in cafes and bakeries either a single shiny surface, or these angled pieces. Lastly, the covering on the sides should be NUTS. Most traditionally Hazelnuts or Walnuts, but sometime's you'll see a Dobos torta without any side-cover. I've never seen one with just cake crumbs on the side. I really respect what you do, Gretchen, so please don't take this as an attack. I WANT more accessibly vegan baked goods for the home cook, and want to see them more common here in bakeries in Hungary as well. But I think for "classic" cakes, the original should be the starting point; so a vegan facsimile should be as close as possible to the real one. And from there, every cook can change some flavours, make it more sweet, change the buttercream, add whatever to the side (especially if there's a nut-allergy involved), and have fun with it (because, come on, it's a CAKE :D) For anyone who wants to know too, every year Hungary has a cake of the year competition (starting i think in 2011). They have a standard winner, and nowadays a sugar-free winner. I hope one day to see a vegan cake category, but that's not likely with how conservative Hungarians are (outside of Budapest). They post the recipes and videos from the winning chefs at the end of every season on Cukraszat (dot) Net... (just use google translate). I highly recommend giving it a look through for technique ideas and flavour combos (albeit, needing to veganize them). One of this year's finalists is the Lavender Dream cake and I LOVE baking with lavender, so I'm very excited!

could u please please please give a amount of time for how long it last in terms of it not molding or anything (self stability) or refrigeration requirements i’m starting to get into cottage food production in florida soon and everything base to be shelf stable for a decent amount of time and i really like your vibe and energy (and accent lolll) would love to watch more of your videos with that information included thank u so much for the amazing recipes

Hi for this cake I was wondering if (since I only have 3 pans) if I should let my batter sit for 36 minutes? The recepie says its ok but it seems like a lot. Looks stunning though 🙂

do you have the no-shortening American-style buttercream on the website? Is it just 1-1 substitution of butter for shortening? Or is it the ermine buttercream?

Gretchen, have you ever made your own vegan butter? I love making things from scratch, but my butters are never stable in a buttercream. Was wondering if you cracked the code 🙂

Btw, in hungarian its called Dobos torta, torta means cake in hungarian so maybe thats why its called the dobos torte out there :D . but just maybe x"D Also I'd like to make this cake real soon, but my shapes are 1 size bigger. Is it possible to tell me which messurements u used in this particular video? Because in my pans I think it would make perfect layers :$

my biggest question is how do you know how much frosting to use each layer? what if it’s uneven ?

Torte is cake in German (and in other countries around here; torte and kuchen). I imagine that's the thing 🤷‍♀️ Just the original name maybe. 🙂

Does it need to be refrigerated?

The difference between torte and cake is that torte is a sweet dessert with very little cake/batter overall and more of a sweet treat. Cakes are full of cake and frosting. If that makes any sense. Torte is European so it means something totally different.

Happ New Year. Love watching your videos, but when comes to getting recipes. Visually impaired and can read it. Only use cellphone and I can't read small print. Make it larger can read it blurrs. I can't be only senior who has eye trouble. Please think about it......

Excuse me but just a little detail... The cake stand is quite dirty on the bottom 😳 13:14 for instance, you can see it on the right side of the screen. It has to be washed with a brush before the regular sponge.

A dot of frosting on the turning style will keep the cake from sliding all over the place--- then you do not have to chase it all over, how tiring

From my experience, cake is when it's in America and torte is when it's in Europe lol

It may be helpful to post a shorter video as well that just goes through the baking steps.. for this what want to follow the recipe without fast forwarding and rewinding…

Also, your layers are way too greasy. I can see all of the oil and grease in your layers. It’s supposed to be light airy and spongey and you added too much frosting as well. Hope that helps

Желательно под видео оставлять рецепт на русском. Иначе смысл показывать на нашем канале?

Thank you for butchering the pronunciation.