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Dobash cake (or Dobosh), is a layered chocolate cake filled and topped with a chocolate pudding-like frosting originating in Hawaii, adapted by local baker Robert Taira from the Hungarian Dobos torte. [1] The cake is made of two to three layers of chocolate chiffon cake alternating with dessert pudding, sometimes dusted with crumbs.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
General Mills single-handedly made chiffon cake into one of the most ubiquitous desserts of the 1950s, buying the recipe and even sponsoring contests devoted solely to this light and airy favorite ...
A dessert made of two round pieces of chocolate cake with a sweet, creamy frosting serving as the filling. Wine cake: Colombia: A cake made with wine. Wingko: Indonesia: A traditional pancake made mainly of coconut. Yema cake: Philippines: A chiffon cake with a custard filling known as yema. Zuger Kirschtorte: Switzerland
How to tell a chiffon from a genoise from a hot milk sponge. How to tell a chiffon from a genoise from a hot milk sponge. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please ...
While there are so many cake recipes out there, there’s nothing like mastering a classic chocolate cake. There are no fancy layers or fillings in this easy recipe, as it can be made right in ...
Yema cake is a Filipino chiffon cake with a custard filling known as yema. It is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine ), with the only difference being that it incorporates yema either as frosting, as filling, or as part of the cake batter.
Dobos torte (Hungarian: dobostorta [ˈdoboʃtortɒ]), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. [1] The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. [2]
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