There Dobos cake it is a wonderful and exquisite dessert of origin Hungarian. Six layers of fluffy Sponge cake, stuffed with greedy cream, and a decoration with a crispy covering caramel. The dessert is perfect for special occasions: a festive lunch, a special dinner or a birthday.
- 300 g of soft butter at room temperature
- 220 g of powdered sugar
- 100 g of unsweetened cocoa powder
- 20 g of rum
for the cream
- 200 g of granulated sugar
- 1 1/2 tablespoons of filtered lemon juice
- 6 discs of sponge cake of 18 cm in diameter
- 100 g of chopped hazelnuts
for the caramel
How to make: Dobos cake
There Dobos cake it is a magnificent layered cake with a scenographic decoration which is also its distinctive feature. It is a traditional cake Hungarian pastry chef, world famous, invented by József Dobos in 1884 and presented at the Universal Exposition the following year. A true triumph of goodness that seems to have also been appreciated by the emperor Franz Joseph and his wife. The original recipe is kept by the Confectioners’ room of Budapest.
In the version that we propose the six discs of Sponge cake are stuffed with a butter cream And bitter cocoa, flavored with rum. The last disc, covered with a thin and crunchy layer of amber caramel, is cut into wedges and used for the characteristic garland decoration.
Despite the sumptuous appearance, the recipe for making the Dobos cake is challenging but not difficult in the basic preparations: it requires the right time to prepare each element and a little attention in the assembly. By following the process step by step, you will get one Dobos Cakes worthy of a café on the Danube. The advice is obviously to prepare the discs yourself Sponge cake following the basic recipe. The result will be even more exquisite.
If you want to try your hand at the masterpieces of international pastry we offer you the Napoleon Cake, the Saint Honoré cake, a voluptuous Pavlova and, of course, the Sacher Torte.
OTHER DELICIOUS RECIPES: English chocolate cake, Profiteroles cake, Peanut cake, Tiramisu cake
Challenging execution Preparation time 45 min Cooking time 20 min Resting place in the refrigerator Standing time 2h and 30 min Servings 8
How to make: Dobos cake
To make the butter cream that will fill and decorate the Dobos cake, combine the soft butter (kept at room temperature), icing sugar, bitter cocoa and rum in a large bowl. Whip everything with an electric mixer until you get a frothy mixture that you put in the refrigerator for 30 minutes.
In the meantime, dedicate yourself to the caramel: put the granulated sugar in a saucepan with the lemon juice and place on the heat over low heat. When the sugar has dissolved and the syrup has reached 170 ° in temperature, stir, without the aid of a spoon but by swirling the saucepan, until you get an amber caramel. Be careful not to let it darken too much, otherwise it will become bitter.
Very quickly, and carefully, roll it out on the most regular sponge cake of the 6 available. To spread it evenly, you can help yourself with a buttered pastry spatula. Immediately cut the disc into 8 wedges using a buttered knife: it will be passed through the butter as each slice is cut. Keep the wedges aside being very careful not to break them because this will be your decoration.
Put the butter cream inside a pastry bag with a 15 mm smooth nozzle. Place a sponge cake disc on a baking rack covered with parchment paper. Arrange a little cream forming concentric circles: in this way you will distribute it evenly. Place a second disc of sponge cake on top, pressing lightly so as to obtain a uniform surface. Proceed alternating the cream with the sponge cake discs ending with the butter cream that you will also distribute on the edges of the cake. Level everything carefully with a spatula. Then apply the grain along the entire edge with your hands. Transfer the dessert to a serving dish at this point. With the remaining cream, and replacing the smooth nozzle used so far with a 13 mm star nozzle, create 7 equally spaced tufts on the surface of the cake.
Then place the caramelized sponge cake wedges as shown in the image, placing each of them on a tuft of cream. In this way they will be inclined going to compose the typical decoration. Finish with a last flake of cream, placed in the exact center of the cake, and place the Dobos cake in the refrigerator for at least 2 hours before serving.