A six-layer sponge cake with chocolate buttercream, topped with a disc of caramelised sugar cracked into shards. Hungarian patisserie's most photographed cake.
Where to eat it: 4 restaurants across 1 city.
Jozsef Dobos invented the cake in Budapest in 1884 and refused to share the recipe until 1906, when he donated it to the Pest-Buda Confectioners' Guild. The caramel top, originally a preservation trick, became the cake's signature.
Common allergens: Gluten, Dairy, Egg
Daubner on Szepvolgyi ut in Buda's Rozsadomb hills runs a hundred-year cake counter where locals queue for birthday and name-day pastries in Budapest.
Order: The original Dobos torta with the caramel disc crackled on top.
Tip: Closed Mon and Tue; queues run 30 minutes deep on weekend mornings.
Worth the queue: Dobos torta
Auguszt on Kossuth Lajos has run as a family confectionery since 1870, with a Belle Epoque counter and a hidden Paloma Garden terrace in downtown Budapest.
Order: The Hantas Flora pastry and a small black coffee at the counter.
Tip: Closed Sun and Mon; the Paloma Garden terrace opens from May onwards.
Worth the queue: Hantas Flora pastry
The Central Kavehaz on Karolyi utca has poured coffee since 1887 and was the regular meeting room for the Nyugat literary set in the early 20th century, downtown Budapest.
Signature drink: Filter coffee with a slice of Esterházy
Order: A filter coffee with the Esterhazy slice and a Sacher torte.
Tip: Quieter than New York Cafe for working; the upstairs reading room is the calmest seat.
The Muvesz Kavehaz on Andrassy across from the Opera has poured coffee since 1898, a quieter alternative to Gerbeaud with full Hungarian pastry counter, Budapest.
Signature drink: Espresso and Dobos torta
Order: The Dobos torta with an espresso and a glass of water.
Tip: Open daily 09:00 to 20:00; the terrace fills on Opera matinee days.
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