[1] The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest.

The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.

[1][3] Dobos torte was introduced at the National General Exhibition of Budapest in 1885; Emperor Franz Joseph I and Empress Elisabeth were among the first to taste it.

With its flat, shiny, caramel glazed top, it was simple but elegant, as opposed to the more intricate cakes of the age.

Dobos traveled to other countries in Europe to introduce his cake, and soon began exporting the product in specially designed wooden boxes.