The original Swiss Colony Bakery product.
The Swiss Colony’s reputation was built on selling Wisconsin cheese…but founder Ray Kubly wanted to utilize the state’s other dairy products—like butter—so in 1959 he built a bakery staffed with meister konditors (master pastry chefs) recruited from Austria. The bakery’s very first product was a multi-layered cake fashioned after one from the bakers’ homeland: Dobosh Torte.
“Family Tradition…I had this as a child in the ‘70s and have continued the tradition with my family and grandchildren.”
-Jane, Brooklyn, NY
15 dreamy, creamy layers.
In 1959 our master Austrian pastry chefs developed their version of the Dobosh Torte, with a symphony of ingredients like real chocolate liqueur and sweet cream butter. Light in texture but rich in flavor, these 15 layers of moist cake and satin-smooth creme are coated in our own Swiss blend chocolate. After just one bite, you’ll know why the first pastry we ever made has remained a customer favorite for more than 50 years.
The Dobosh Torte: a holiday tradition.
The History of Dobosh Torte
Dobos Torte (later Americanized as Dobosh Torte) was invented by Magyar (Hungarian) pastry chef József Dobos in 1884, in what was then the nation of Austria-Hungary.
Also known as “drum torte” (dobos means “drummer” in Hungarian), the original version was topped with a layer of caramel so hard it was said it could be beaten like a drum. To make slicing the torte possible, this caramel layer needed to be scored with a knife before it hardened. The Swiss Colony’s chocolate Dobosh Torte is not nearly as hard to serve—just run a sharp knife under hot water and you’re good to go!
“Authentic Magyar dessert … Delicious!”
-Anonymous, Orinda, CA
“I’m from Hungary, where dobos torta was our tradition. Swiss Colony’s is delicious, beautiful and always a sensation when I serve it. Outstanding … Don’t ever stop offering it!”
-Ava, Colorado Springs, CO
Dobosh Torte Ingredients
Dobosh Torte is comprised of layers of sponge cake alternating with layers of chocolate buttercream, then topped with melted chocolate. The sponge cake is perfected with specially handled egg yolk mixture, whipped egg whites, and a lemon juice or orange zest finish. The chocolate outside is typically covered with ground nuts, such as almonds, walnuts, hazelnuts, or chestnuts, which help keep the cake from drying out.
One of Chris Mouse’s favorites.
The Swiss Colony Dobosh Torte has been around nearly as long as Chris Mouse has! In this series of original art from Chris Mouse creator Helen Endres, Chris puts together a Dobosh Torte for his adoring fans.
Flavors for every occasion.
While many families will not be without The Swiss Colony’s Dobosh Torte for the holiday season, there’s more than just the original version…and they’re not just for Christmas. We also offer a Mint Chocolate Torte with crème de menthe liqueur, and a Triple Chocolate version layered with fudge and dense chocolate cake. We’ve also been known to launch seasonal flavors for spring, fall, and special occasions, so watch for them!