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Dessert

Dobosh Torte

A layered lemon cake with chocolate filling, made from eggs, sugar, flour, butter, and lemon zest.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dobosh Torte

Ingredients

Directions

Make the batter

  1. Beat the yolks with the sugar, peel and juice from 1 lemon until creamy.

  2. Gradually add the whipped egg whites and flour, gently mixing.

  3. Make 10 very thin (like a knife's edge) sheets from the resulting batter.

Bake and assemble

  1. Bake in a buttered rectangular baking pan.

  2. When all the sheets are baked and cold, spread cream on them, lay one on top of the other and glaze with caramelized sugar or the same cream as the one used for filling.

Make the filling

  1. For the filling, in a pan placed in a larger pan with boiling water set on heat, beat the whole eggs with the sugar until thickened.

  2. Remove from heat and add the chocolate melted with 4 tablespoons of water and the butter.

  3. Beat everything well until cold.

Nutrition, whole recipe (rough)

851Calories
21 gProtein
27 gFat
129 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites and beaten yolks give the thin sheets their light, airy structure.
Confectioner's sugar
Sweetens the batter and helps the yolks whip into a creamy base.
Fine flour
Provides enough structure to hold the thin sheets together when baked.
Butter
Adds richness and a smooth, creamy texture to the filling.
Sugar
Sweetens the filling and thickens the whole eggs as they are beaten over heat.
Grated chocolate
Adds flavour and depth to the filling.

The step that matters

Make 10 very thin sheets. Sheets baked too thick will not stack into the layers the torte needs and can turn tough or dry. Spreading the batter evenly and thinly lets each sheet bake quickly and evenly.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar, flour, butter, chocolate):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against egg, sugar, flour, butter, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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