Dobos Cake Recipe

The Dobos or Dobosh cake is a cake or cake of Hungarian origin, this delicious sweet delicacy was created by the famous pastry chef Jozsef C. Dobos in 1884, considered one of the best and greatest pastry chefs of the late 19th century. This exquisite Dobos cake is made up of 6 very thin layers of sponge cake, filled with buttercream and chocolate and, in addition, with a very original caramel cover.

Are you wondering how to make Dobos cake? Keep reading in this article and learn how to make one of the most popular desserts in Hungary. Prepare it at home is an art!

Ingredients to make Dobos Cake:

• For the cake
• 8 egg whites
• 8 egg yolks
• 170 grams of sugar
• 1 Teaspoon vanilla extract
• 120 grams of flour
• 1 pinch of salt
• 4 dessert spoons of melted butter
• For the butter cream
• 100 grams of chocolate
• 3 egg yolks
• 75 grams of sugar
• 1 tablespoon of water
• 1 teaspoon of corn syrup
• 170 grams of unsalted butter
• 1 Teaspoon vanilla extract
• 1 piece of salt
• To decorate
• 100 grams of powdered hazelnuts
• 8 shelled and toasted hazelnuts
• 100 grams of sugar (½ cup)
• 2 tablespoons of water

How to make Dobos Cake:

1. To start with the Dobos cake recipe, first heat the oven to 180 °C and prepare parchment paper with drawn circles, these should be approximately 20 cm in size, place them on a baking tray with the drawing ink side down to prevent them from the cake is painted.
2. In a bowl, beat 8 egg whites with two tablespoons of sugar until you achieve a firm texture. Booking.
3. In another container, beat 8 egg yolks with the rest of the sugar and add the vanilla essence until it forms a fluffier mass.
4. Add the flour, the sifted salt and the melted butter on the yolks, mix very well to integrate all the ingredients.
5. To finish the cake mix, gradually add the egg whites, whipped with the sugar.
6. Immediately in equal portions you must empty the dough on the circles that you drew and take to bake at 180 ° C for approximately 8 minutes, then remove from the oven and let cool completely.
7. While the biscuits are baking and cooling, prepare the Dobos cream for the filling. First, beat the egg yolks with 45 grams of sugar until frothy, about 3 minutes
8. In a saucepan, heat 30 g of sugar together with a tablespoon of water and a teaspoon of corn syrup to make a kind of caramel.
9. When bubbles start to form or reach a temperature of 115°C, pour over the beaten yolks and mix for a minute.
10. Then add the butter and keep mixings
11. Finally, add the melted chocolate, vanilla and a pinch of salt, mix one last time and set aside.
12. Now prepare the caramel to cover the cake. In a pot, place 100 grams of sugar and two tablespoons of water, do not move the mixture.
13. On a greased paper, empty the caramel and distribute it in a circular way. Let cool slightly and when soft and firm, cut into equal triangles using a knife or a greased metal shovel.
14. Now comes the most fun part, assembling the cake.
15. Alternate each layer of cake and fill with the butter cream that you prepared, at the end cover completely with the same cream
16. To decorate the Dobos cake, place whole hazelnuts on top of each caramel triangle and leave to cool in the refrigerator for approximately 1 hour.
17. Now you can enjoy the Dobos cake!