Dobos cake - 2 recipes for a popular Hungarian dessert

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Prepared by: Vaso

10/30/2012 Cooking time: 1 hour 0 minutes

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Hungarian Dobos cake is an incredibly delicious layer cake covered with delicate chocolate glaze. It's quite simple to prepare. It's much harder to stop once you try.

Description of preparation:

Dobos cake is a classic Hungarian cake, which, according to the canons of local confectioners, must consist of six layers of sponge cake, caramel glaze and chocolate cream. It is a historically known fact that the Dobos cake was extremely popular with the Austro-Hungarian Empress Elizabeth. A little later, after the time of Elizabeth, resourceful Hungarians began to export their cake to other countries. So, in fact, I tried it too. The cake is truly worthwhile and worthy of attention. I can’t vouch for the authenticity of the recipe, but the fact that the cake according to this recipe turns out awesome is a fact. Good luck with the preparation!
Purpose: For lunch / For children / Afternoon snack / Festive lunch Main ingredient: Berries / Dairy products / Dough / Butter Dish: Baking / Cakes / Sponge cake Geography of cuisine: Hungarian

Assembly

Step 1. Coat 5 cake layers with cream (leave the sixth cake layer and 60 g of cream for decoration).

Step 2. Line the sides and top of the cake with cream.

Step 3: Sprinkle the sides with flaked almonds. Cool.

Step 4. To decorate, cut the remaining cake to a diameter of 22 cm. Cover it with caramel and cut into triangle sectors.

Step 5. Using a pastry bag, pipe 12 balls of cream onto the surface of the cake. Place caramelized triangles on top of them at an angle.

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How to make Hungarian Dobos Cake

First of all, take the egg yolks and beat them with sugar and a small amount of powdered sugar. Then add flour, butter and egg whites whipped until thick foam. Whisk.

Take a baking dish and grease it with butter. Pour 1/6 of our dough into the mold, place it in an oven preheated to 200 degrees, and bake until the cake is ready. We bake 5 more cakes in the same way.

Cool the finished cakes.

Using a mixer, beat 250 grams of butter (we already used the rest when preparing the cakes), chocolate, cocoa, powdered sugar, rum and eggs.

Beat until smooth.

Lubricate our cakes with cream.

Laying the cakes coated with cream one on top of the other, we form a cake. Grease the sides of the cake with cream.

Place the finished cake in the refrigerator for at least half an hour, or better yet, for a couple of hours.

Bon appetit!

Dobosh cake according to the recipe of Alexander Seleznev

Product composition:

Boiled condensed milk – 50 g;
Granulated sugar – 570 g;
Milk – 1/2 liter;
Eight eggs;
Wheat flour – 150 g;
Butter – 250 g;
Milk chocolate – 60 g;
Potato starch - large spoon;
Vanillin - sachet;
Walnuts – 200 g.

Step-by-step recipe for dobosh cake:

For sponge cakes, divide seven chicken eggs into whites and yolks, beat the yolks with 75 g of sugar until it is completely dissolved (three minutes);
Then beat the whites until white fluffy foam, gradually adding 75 g of sugar;
Gradually add the beaten yolks into the beaten squirrels. Mix them with a spatula from bottom to top;
Gently add all the wheat flour and knead the dough. When you turn the spatula over, the dough mixture should slowly slide down it;
Place the dough mixture into a pastry bag fitted with a narrow tip;
On baking paper, draw a mold for the cakes, which is 19 cm in diameter (you can outline the lid of the pan with the desired diameter). Squeeze the dough mixture from the center in a spiral onto the parchment paper from the pastry bag;
We form 6 cakes and bake one by one at a temperature of 220 degrees for 5-7 minutes until golden brown. They should not be stacked on top of each other because they may stick. Cool the products completely.
For the praline, place all the walnuts and 200 g of sugar in a saucepan, stir and place over low heat;
When the granulated sugar has melted slightly, stir the mixture until the nuts are coated with caramel;
When the sugar is completely melted and the nuts become golden caramel in color and taste, place them on a silicone mat and carefully spread them in a thin layer. They should cool well during the process;
Then grind them to fine crumbs in a blender bowl, leaving about 9-10 nuts for decoration.
For the chocolate cream, pour the milk into a saucepan, add a packet of vanilla and heat;
In a separate bowl, mix sugar (120 g), one yolk, all the potato starch and part of the lukewarm milk;
Mix the egg-sugar mixture thoroughly and pour in a thin stream into the boiling milk. Cook until thickened with constant stirring;
Remove from the flame and transfer to a dry bowl, let cool slightly and add all the boiled condensed milk;
Melt the milk chocolate and also add to the cream, stir;
In a separate container, beat the melted butter and pour in the cream, beat thoroughly with a mixer until smooth;
Next, add 50 g of praline and stir well, put the mixture in the refrigerator;
For the top crust, prepare caramel. In a medium saucepan, combine granulated sugar (100 g) and water (30 ml), stir and make sure that no sugar crystals remain on the sides of the pan;
Place the pan on low heat and cook without stirring. After the caramel mass boils, carefully remove the foam and continue cooking without stirring, otherwise the caramel will crystallize. When it turns yellowish, remove the pan from the heat and pour the caramel evenly onto the cake (it should be placed on a silicone mat);
Cut the unhardened caramel along with the cake into 8 slices with an oiled knife;
Let's start assembling the cake. Place the first cake on a dish, brush it with cream, and do the same with all the cakes, placing them on top of each other;
Gently coat the edges of the cake with cream and sprinkle with chopped nuts and delicious caramel;
Make cream mounds on top of the cake at equal distances from each other, place pieces of cake with caramel on them, and “prop” them with caramel nuts.

This cake will decorate the table both on a holiday and on a regular weekday.

The history of the Hungarian dessert

The history of the Dobos cake began at the end of the nineteenth century, during the prosperity of the Austro-Hungarian Empire. The confectioners of the “patchwork state” competed for the right to supply desserts to the court of Emperor Franz Joseph. The Hungarian National Exhibition of 1885 featured exquisite works of culinary art, but it was József Dobos's innovative cake that attracted particular attention. The delicate bouche sponge cake with a chocolate-butter layer compared favorably with the popular versions of Napoleon with custard or Chantilly cream at that time. The spectacular designer design of the cake played a big role.

The Hungarian confectioner received many orders, including from the Austrian court. From Budapest to Vienna is almost 300 km, and at the end of the 19th century this seemed an insurmountable distance for a fresh cake. József Dobos organized the delivery of his desserts in special boxes, which became his trademark.

The peculiarities of the recipe and careful delivery preserved the taste and quality of the confectionery product for more than a week. The Dobosh cake became famous throughout Europe, as it was able to be delivered to almost all major cities.

The Dobosh cake was prepared only in Budapest, in our own pastry shop. The original recipe was kept secret for a long time. The master revealed his secret almost twenty years later, publishing the recipe in 1906.

Cooking with Anna Olson

The famous Canadian chef prepares the Dobosh cake with detailed comments in his author’s program “Secrets of Baking.” Her recipe is significantly different from the classic one.

Biscuit dough:

8 proteins;
10 yolks;
200 g sugar;
100 g flour;
90 g butter;
2 g salt;
vanilla essence.

Do not neglect salt in dessert; a small amount of it will act as a flavor enhancer.

Beat the whites with 40 g of sugar. Check the quality of the result by tilting the bowl - properly whipped whites do not flow out.
Beat the yolks with the remaining sugar and vanilla essence for at least 5 minutes.
Sift flour into yolks, add salt.
Combine both masses.
Beat softened butter into the dough, small pieces at a time.
Bake at 180 ºС for 5 - 7 minutes, just until the edges have browned.

Anna Olson bakes eight round cakes on parchment paper. These cakes are easily separated from it both hot and cold.

Chocolate cream:

5 yolks;
100 g sugar;
20 g water;
10 g corn starch;
200 g butter;
150 g dark chocolate;
2 g salt;
vanilla essence.

The cream is prepared in the French tradition:

Soak the eggs in hot water for 5 minutes until they are completely warmed up.
Separate the yolks, add half the sugar and beat.
Heat remaining ingredients to 114ºC over high heat. This accuracy is important for the correct consistency of the syrup, so it is better to use a food thermometer.
With the mixer running, pour the syrup into the yolks.
Beat until completely cool.
Add softened butter and chocolate in parts.

To decorate the sides, chop the roasted hazelnuts.

For caramel:

100 g sugar;
40 g water;
20 g of syrup, which was boiled for the cream.

Caramel is cooked over high heat. You need to be guided by the color of the syrup - it should be a rich honey color.

Grease a ring slightly smaller than the diameter of the cake, place it on parchment and pour caramel into it.
When the workpiece thickens a little, use a knife to separate it from the ring and divide it into sectors. Until the caramel has completely hardened, you will have to walk along the dividing lines several times.

Assembly Features:

The cakes are very thin, so the cream is applied sparingly, in the same layer as butter or jam on toast.
You can't cut the cake right away. A minimum of 2 - 4 hours is required for impregnation and cooling.

Important tips for creating and serving Dobosh cake

Baking boucher biscuit has its own characteristics:

The dough must be baked immediately, otherwise it will lose its fluffiness.
On a metal baking sheet, the dough will spread and the surface of the cake will be wavy.

You can speed up and simplify the process by using baking parchment.

The dough is deposited from a pastry bag onto a sheet of parchment across the entire width of the baking sheet and circles of the required size are cut out from the hot cake. If the oven allows, you can bake the entire biscuit on two or three baking sheets at the same time.
Another option: trace a cake assembly ring on the parchment and pipe the dough into the resulting circles. The edges of the finished cakes also need to be trimmed. Biscuit scraps are used to decorate the sides of the cake, so nothing goes to waste.
The parchment is separated from the hot sponge cake until it dries. It is much easier to work with an oiled sheet, although according to the recipe the sponge cake is baked on a dry one.

Cream with raw eggs can cause mistrust among suspicious housewives. It is not advisable to give this cream to children. You don't have to use the egg in the cream at all. It’s easy to replace it with a spoonful of butter or diversify the recipe by adding 50 ml of strong coffee.

You can add vanilla essence to both the cream and the dough to taste.

The cake can be stored for a long time thanks to the dense layer of caramel on the surface.

Decorating with caramel has its own nuances:

Before cooking the caramel, use a brush to clean the sides of the pan from any stuck sugar grains. Even a few grains caught in hot caramel can crystallize it.
For the same reason, caramel is not stirred. Crystallization can be caused by a cold spoon and air bubbles.
The sugar should not burn, otherwise the caramel will taste bitter.
If you completely fill the cake with caramel, it will not cut into neat slices. Therefore, József Dobos covered a separate cake with caramel, immediately cut it into sectors and laid each one at an angle, in the form of a “fan”. You need to put a small amount of chilled cream under each “blade” to fix their position.
If you score the caramel layer on the last layer while it is still warm, the cake will easily separate along these lines. In this case, you don’t have to waste time laying out the “fan”. Of course, you need to focus on the number of servings in advance.
You can prepare a separate disk of caramel and place it in the same way. The results are amazingly beautiful amber plates.