Cake "Dobosh" (Dobostorta)

Category: Confectionery
Kitchen: Hungarian
Dobostorta cake

Ingredients

Cakes:
Butter 180 g
Sugar 40 g + 120 g
Vanillin on the tip of a knife
Salt pinch
Eggs (C0) 7 pcs.
Flour 120 g
Chocolate butter cream:
Milk 50 ml
Eggs (C0) 3 pcs.
Sugar 80 g
Salt half a pinch
Vanillin on the tip of a knife
Butter 200 g
Chocolate* 70 g
Nuts (hazelnuts) 30-40 g
Caramel glaze:
Sugar 100 g
Butter 50 g

Cooking method

  • Dobos ”(Hungarian dobostorta) is a traditional Hungarian cake, consisting of six layers of sponge cake with chocolate cream and caramel glaze. Dobos was the favorite cake of the Austro-Hungarian Empress Elizabeth, wife of Franz Joseph. Dobosh cake was exported to neighboring countries in specially made wooden boxes. The cake is named after its author, Hungarian pastry chef József Dobos. In 1885, for the Hungarian National Exhibition, he came up with his masterpiece - a cake that does not spoil for at least 10 days. At the current level of development of refrigeration technology, this was very important. Dobosch published his recipe in 1906, and in modern Hungary, Dobosch cake is prepared according to the original recipe. (info from Wikipedia)
  • Cakes:
  • Beat butter at room temperature with sugar (40 g.), Vanilla and salt.
  • Dobostorta cake
  • Separate the yolks from the proteins. Add the yolk one at a time to the oil mixture, without stopping whisking.
  • Dobostorta cake
  • Dobostorta cake
  • Beat the whites with sugar (120 g), gently add to the butter-yolk mass. Add sifted flour, stir gently with a spatula.
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake
  • Draw a circle with a diameter of 24 cm on parchment. Smear the dough evenly in a circle (about 4 tablespoons per cake layer). Bake at 180 degrees, until the crust is browned. Cool slightly, remove the parchment. Trim the edges. You should get 6 cakes**.
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake
  • Cream:
  • Heat milk and sugar in a saucepan. Add beaten eggs with salt, stirring constantly with a whisk. Boil until thick. Do not boil!... Remove from heat, cool.
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake
  • Melt chocolate, cool.
  • Beat the butter, add vanillin, melted chocolate and nuts, beat again. Gradually, spoon, add the custard mass, beat well
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake
  • Put one cake to the side. Smear the rest with cream. Decorate the sides with chopped nuts. While cooking caramel, put in the refrigerator
  • Dobostorta cake
  • Dobostorta cake
  • Caramel glaze:
  • In a saucepan with a thick bottom, melt the sugar over high heat. Once the sugar has melted, add soft butter and stir with a whisk until the lumps disperse and the mixture begins to thicken slightly. Remove from heat, wait until the caramel stops boiling, pour onto the previously set cake (which needs to be cut into 8 equal parts), quickly smooth out the glaze, because it instantly freezes***
  • Dobostorta cake
  • Dobostorta cake
  • When the caramel cakes are cold, decorate the cake with them. Put in the refrigerator
  • Dobostorta cake
  • Dobostorta cake
  • Dobostorta cake

The dish is designed for

8 servings

Note

* I took a 100 gram chocolate bar with nuts.
** I got only 5 cakes, because their diameter was not 23-24 cm, like the author's, but 26 cm.
*** I forgot to cut the cake first, so I had to heat the knife on the fire and cut it. It turned out not very neat, because the caramel began to break

Recipe from here 🔗./2011/11/372.html I just changed the process of making the cream a little

Despite all my torments and shortcomings, the cake turned out to be delicious. During the night, it was soaked and became so tender. Only the caramel crunches on top. I think it can be safely replaced with boiled condensed milk or caramel sauce. The taste won't lose, but the teeth will be more intact

Matilda_81
my mother is a pastry chef and she had a book on making all kinds of cakes and cakes, there was this cake, right here is that photo of the cake from above and with strawberries is very similar
Elven
I tried to make the cake as similar as possible to the original. I'm with cakes "for you". Of course, there are a lot of morOki with him ... but he is definitely worth it
Rada-dms
Lenabookmark of course! Such a lovely cake! Thank you !
Elven
Thanks. I hope you enjoy it. I will wait with a report
SanechkaA
Lena, what a clever you are - I mastered such a complex cake for the third year already I have been looking at the recipe, I don’t know which side to approach, I’m sure that the cake is amazingly tasty and you made it very beautiful
Antonina Thorne
As for me, the cake is the most superior)) !!! though it turned out only from the 3rd time
Elven
Thank you, Sash It sounds like he's complicated. In fact, there is nothing complicated, it just takes a lot of time. In general, I am not friends with cakes, and it turned out the first time (although a little crooked). I wanted to make myself a gift for DR, so I killed half a day for this cake. But again, it's worth it I hope my experiment will encourage you to cook it

Antonina Thorne, I agree to 100% The cake is worth a little torment
SanechkaA
Lena, someday I will definitely decide to bake this cake, but I think on a long rainy autumn evening

AND HAPPY BIRTHDAY TO YOU!
Elven
Thank you so much
Quote: SanechkaA
someday I will definitely decide to bake this cake, but I think on a long rainy autumn evening
Good.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers