https://old.foodmarketgypsy.com/drum-beat-in-budapest/?utm_source=rss&utm_medium=rss&utm_campaign=drum-beat-in-budapest Discovering desserts, culture, and cuisine around the world Fri, 07 Dec 2018 07:16:03 +0000 hourly 1 https://wordpress.org/?v=6.8.3 https://old.foodmarketgypsy.com/drum-beat-in-budapest/#comment-5491 Fri, 07 Dec 2018 07:16:03 +0000 http://www.susienorris.com/?p=3401#comment-5491 You’ll regularly find lemon and almond regular featured in dobostora recipes 🙂

]]> https://old.foodmarketgypsy.com/drum-beat-in-budapest/#comment-5490 Fri, 07 Dec 2018 07:13:51 +0000 http://www.susienorris.com/?p=3401#comment-5490 Also The Professional Pastry Chef by Bo Friberg also has a nice recipe, too, and it features lemon!

]]> https://old.foodmarketgypsy.com/drum-beat-in-budapest/#comment-5484 Fri, 04 May 2018 15:51:35 +0000 http://www.susienorris.com/?p=3401#comment-5484 At Gerbaud’s as with many cafes in Budapest, it is a 5 layer cake plus the caramel top. I wouldn’t call it simple as the layers are very precise (about 1/4 inch) and the caramel layer also requires technique. The original recipe requires two different types of sponge cake. This variation brings more texture into the sponge with lemon and almond, and a hint of brandy in the chocolate. It is modern adaptation – try it!!

]]> https://old.foodmarketgypsy.com/drum-beat-in-budapest/#comment-5308 Sun, 27 Mar 2016 05:47:16 +0000 http://www.susienorris.com/?p=3401#comment-5308 UPDATE:
Report from the field: the textures are so different – the local dobos is a dry, bisquit-like cake with liquid, perfect chocolate ganache. The crumb on mine is spongy, moist, yellow almond cake. Both symphonic, in my opinion.

]]> https://old.foodmarketgypsy.com/drum-beat-in-budapest/#comment-62 Fri, 27 Mar 2015 18:07:01 +0000 http://www.susienorris.com/?p=3401#comment-62 So much history, intrigue and sensual pleasure wrapped up in this cake! All comes alive in the writing–and, I’m sure, in the eating!

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