Fritatta-My Way (or the Highway)

Fritatta is basically a baked omelette. It is so fluffy and good, and versatile. And it is perfect for my favourite meals: Breakfast or Brunch. 


6 eggs, beaten

4 tablespoons yoghurt

Chopped spring onions

Salt & Peppa’

Oregano, Basil


Preheat the oven to 350 degrees F, gas mark 4.

Take a baking dish and beat the eggs in it until fluffy. Mix in the yoghurt, salt, pepper,  oregano and basil . In the end sprinkle the spring onions over and toss everything in the oven.

It should be done in 30. Enjoy!


Happy Birthday Dad! or Dobos Torte

Dobos Torte can be translated as Hungarian Drummer Cake but it has nothing to do with the drums actually. The name Dobos comes from its inventor, but because of the sugary  hard surface of the cake people associtated it with a drum.

Dobos Torte’s recognizable characteristic is the sugary topping, that is crispy and it looks amazing. As a child I used to eat only that sugary part and I never bothered with the rest. The thing is I was not a big fan of my grandma’s cocoa filling, so I found no point in eating the rest.

Last year, on my dad’s birthday I decided to try a more traditional recipe, from his childhood, so the Dobos Torte was a perfect fir. But…my grandma, my dad’s mother warned me that I will never get it right, because it is difficult to bake so many layers of cake, and only she could do it. On the other hand, my other grandma said that I should give it a go and show my dad’s mom that I could do it too. 

Since my cooking skills were at steak and I was following a traditional recipe I did not try to improve the recipe by making it healthier and using less eggs and things like this. I did use whole wheat flour but I could not afford to reinvent other aspects. But I could not help not changing its appearance a bit. As you may notice, the surface is not just a burned sigar mirror, but I tried to draw some sugar lines on top, with a more denser structure in the middle. I kind of looks like a construction site, that I thought my dad would like since he is an architect.

So here comes the recipe:



  • 1/2 pound unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon vanilla extract


  • 8 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 pound (4 sticks) unsalted butter, softened
  • 5 large egg whites
  • 1 cup granulated sugar

Caramel Glaze:

  • 2/3 cup sugar
  • 1/3 cup water
For the cake: Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then flour and vanilla until smooth.
Lightly coat the bottom of 7 (9-inch) round pans (or bake as many layers at a time as you have 9-inch cake pans) with cooking spray. Weigh the batter (remembering to subtract for the weight of the bowl). Divide that number by 7 and that’s how many ounces you will need for each pan in order to create even layers.
Bake for 7 minutes or until edges are very lightly brown. Don’t overbake. Remove from oven, loosen layer and invert onto a cake rack. Continue until all the batter is used.
For the filling: Melt chocolate in a microwave and set aside. In a large bowl, beat butter on low for 2 minutes, then on medium for 3 minutes and finally on high for 5 minutes.
Place egg whites and sugar in a double boiler over medium heat. Whisk gently to 120 degrees. Transfer to a mixing bowl and whip on high until stiff peaks form.
Fold the melted chocolate into the butter, then fold in the egg whites until all traces of white are gone. Refrigerate until ready to use.
Make caramel glaze: Place one cake layer on a cake rack set over a pan to catch the drips. Mix sugar and water in a small heavy saucepan. Without stirring, cook until sugar dissolves, boils and begins to darken in color. Swirling the pan, continue to boil until caramel becomes a golden brown. Immediately pour it over the layer.
With a buttered knife, quickly mark the glaze into 16 equal wedges without cutting all the way through.
Assembly: Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8-inch of filling. Repeat, finishing with the glazed layer on top. Use the rest of the filling to cover the sides of the cake. Sprinkle with ground nuts of choice, if desired. Refrigerate.
You can experiment with the design of the top layer as you want. The sugar glaze is very versatile and mouldable so go crazy.

To serve, slice along the lines marked in the caramel glaze.
In the end my cake turned out nicely…and it tasted so goood. My grandma uses cocoa. I chose a recipe with chocolate so the filling was more delicious. Everybody was pround that I made the Dobos Torte, a dessert we were all familiarized with, but made by a different baker.
Plus, my dad actually ate a slice and liked it. That was rewarding for me.
So, Happy Birthday Dad!