“Cake named after me!” - exclaimed the owner of a huge library, writer, author of 5 cookbooks, pastry chef Jozsef Dobos and gave the world the famous dessert. This is how the classic Hungarian Dobos cake began its journey at the end of the 19th century.

He was doomed to success! The royal couple of Franz Joseph loved to feast on fragrant delicate chocolate-butter cream on a delicious airy sponge cake with delicious frozen caramel. The fact that it collected all possible laurels at the National Exhibition ensured the Hungarian Dobos cake a great confectionery future.

Ingredients

For the test:

• Eggs - 9 pcs.
• Sugar - 250 gr.
• Flour - 260 gr.
• Lemon - 1 pc.
• Salt - 0.5 tsp.
• Vanillin - a pinch

For cream:

• Butter (82.5%) - 250 gr.
• Sugar - 140 gr.
• Egg yolks - 2 pcs.
• Cream (10%) – 450 ml
• Corn starch - 35-40 gr.
• Vanilla sugar - 10 gr.
• Chocolate (dark) - 160 gr.
• Cocoa - 2.5 tbsp.
• Rum extract – 5 drops

For impregnation:

• Water – 70 ml
• Sugar - 45 gr.
• Coffee - 1 tbsp.
• Rum extract - 3 drops

For caramel:

• Sugar - 200 gr.
• Water – 70 ml
• Lemon juice - 1 tsp.
• Almonds (walnuts) - 100 gr.

Cooking method

The amount of ingredients is calculated for 6 cakes with a diameter of 23 cm.

The cooking process is quite labor-intensive. But this dessert is worth taking the time to enjoy. We take all the ingredients out of the refrigerator in advance so that they come to room temperature.

Let's start with the cream. Place the cream on the stove to warm up. There is no need to boil them, bring them to a temperature of about 90 degrees.

In a deep container, combine the yolks, granulated sugar, starch, cocoa, and rum extract. You can do without the latter. It just won't taste as interesting.

Add a little cream so that the mass is homogeneous and all the ingredients are well mixed.

Pour the resulting chocolate mixture into the hot cream, stirring, and place on the stove.

The mixture must be stirred all the time so that no lumps form during brewing.

Cook until thickened. As soon as we managed to achieve the desired consistency (similar to jelly), remove from heat, cover with cling film in contact and leave to cool at room temperature.

Let's start preparing the base - the most delicate cakes.

First of all, separate the eggs into whites and yolks.

Beat the butter and half the sugar with a mixer until the mixture turns white. We begin to add yolks 2 pcs at a time, beating each time with a mixer.

Grate the lemon zest and add it to the main mixture. Next add a pinch of salt.

Let's move on to the proteins. We begin to beat at low speed, when white foam appears, add the remaining granulated sugar, increase the speed and beat until strong peaks form.

We introduce the proteins into the main mass in several stages, mixing gently.

Add flour. Be sure to sift it first.

Divide the dough into 6 equal parts. Bake each for about 7 minutes at a temperature of 180 degrees alternately.

When we are done with the cakes, we return to preparing the layer.

Melt the chocolate in a water bath or in the microwave in bursts of 15 seconds (take it out and stir each time). Let it cool slightly and pour it into the custard base, which should also have cooled well by this time.

Beat the butter in a separate container and add it piece by piece to the chocolate custard base, beating well each time with a mixer.

Place the finished cream in the refrigerator for half an hour.

In the meantime, prepare the impregnation. In a saucepan, combine water with sugar and bring to a boil. Boil for a minute. Remove from heat, add coffee and rum extract.

All that's left to do is the long-awaited cake assembly!

For a more aesthetic appearance, we trim the edges of the cakes. We lay them out alternately, soaking them in syrup and greasing them with cream.

After this, we put the almost finished dessert in the refrigerator along with the remaining cream for decoration, and begin making caramel.

Pour water into a thick-bottomed pan, add sugar and place on the stove.

There is no need to stir the mass. We wait until it boils, boil for a couple of minutes and add lemon juice. Keep the caramel on the stove until it turns amber in color.

While the caramel is hot, pour it onto the last cake layer and quickly cut it into 8 pieces with a knife. Before doing this, run the knife under hot water to prevent the caramel from sticking to it.

Sprinkle 4 pieces with crushed nuts.

Take the cake out of the refrigerator, coat the sides and top with cream and sprinkle with nuts. Place caramel triangles on top of the cream “pucks”.

That's it, ready! Well, isn't it beautiful? It's definitely worth so much effort and time.

As a rule, this dessert consists of six layers of sponge cake, carefully coated with chocolate cream. This cake does not require any special decoration. Usually the finished delicacy is covered with a thin layer of caramel glaze. The toga makes a very tasty and original cake.

A little history

The Dobosh cake has its own history. The recipe for this dessert did not appear out of nowhere. The delicacy was first made in 1885 and was intended for the national Hungarian exhibition. Pastry chef József Dobos created a real one with six layers of sponge cake and won many hearts.

It is worth noting that the dessert remains fresh and tasty for 10 days. The confectioner published his unique recipe only in 1906. In Hungary, Dobos cake is still prepared in accordance with all the recommendations of the original source. In addition, such a dessert was the favorite delicacy of Elizabeth, the Empress of Austria-Hungary, who was the wife of Franz Joseph. Thanks to this passion, the Dobosh cake began to be supplied to other countries.

Classic recipe

Today there are many variations of this dessert. Here is his classic recipe. To prepare cakes with a diameter of 22 centimeters you will need:

1. Egg yolks - 6 pieces.
2. Powdered sugar - 50 grams.
3. Egg whites - 6 pieces.
4. Wheat flour - 100 grams.
5. Butter, softened, creamy - 35 grams.

To prepare chocolate cream you will need:

1. Chicken eggs - 4 pieces.
2. Powdered sugar - 200 grams.
3. Softened butter - 235 grams.
4. Cocoa powder - 35 grams.
5. Vanilla sugar - 17 grams.
6. Melted cocoa butter - 35 grams.
7. Chocolate, preferably black - 200 grams.

Preparing the dough

Beautiful cakes from Hungary quickly gained popularity. However, few people know that the process of making them is not so simple. First, grind the egg yolks with half the powdered sugar, and beat the whites with the other half. After this, the mixtures need to be combined. It is best to add whipped whites to the yolk mixture, alternating them with flour.

The butter should be melted before adding to the dough. After this, the resulting composition must be carefully added to the egg-flour mixture. Stir in the oil carefully. The dough must be kneaded thoroughly.

Making cakes and cream

To make the Dobosh cake neat, you should immediately divide the dough into 6 equal parts. The biscuit must be baked in a round pan. It is better to first cover the container with parchment. The cakes should become golden brown. The temperature should be set to the same as when baking a regular sponge cake.

While the cakes are baking, you can prepare the cream. To do this, beat the eggs with powdered sugar in a water bath. The resulting mass must be cooled to a temperature of 30 °C. In a separate container, beat the melted butter. After this, you need to add vanilla sugar to the resulting mass. In a water bath you need to dissolve a bar of dark chocolate. It must be combined with an oil base.

Finally, mix the egg and chocolate mixture. The components should be mixed well.

How to assemble a cake with Dobosh chocolate cream?

First, you should choose the most successful cake layer and put it aside. It is suitable for the final layer. Place the first one on a beautiful dish and carefully grease it with chocolate cream. The fifth layer should be left uncovered.

The biscuit set aside must be carefully cut into even segments. Their number can be arbitrary. Each segment must be coated with caramel glaze and left for some time.

The fifth cake layer should be greased with cream, and then small balls should be placed on it. They should be placed in a circle so that later the sixth biscuit, cut into pieces, can be placed on them. The segments must be laid out at an angle. To finish, the sides of the dessert can be sprinkled with biscuit crumbs. That's all. Hungarian Dobos cake is ready.

Option No. 2

To prepare the biscuit you will need:

1. Chicken eggs - 7 pieces.
2. Powdered sugar - 150 grams.
3. Wheat flour - 100 grams.
4. Starch - 50 grams.

To prepare the cream:

1. Egg yolk - 2 pieces.
2. Powdered sugar, sifted - 150 grams.
3. Butter, softened - 250 grams.
4. Chocolate, preferably black - 150 grams.
5. Cherry water. If necessary, you can replace it with liqueur or cherry vodka - 1 tablespoon.

To prepare caramel:

1. Granulated sugar - 150 grams.
2. Lemon juice - 1 tablespoon.

How to make a sponge cake?

Creating beautiful cakes is not so easy. To make a Hungarian dessert, you must carefully follow all the recommendations. First you need to prepare the dough. To do this, separate chicken eggs into yolks and whites. Otherwise the dough will not work. The yolks must be gently beaten with powdered sugar. The same should be done with proteins. The result should be a strong foam. After this, the beaten yolks need to be combined with the whites.

Flour should be mixed with starch and then sifted onto the prepared egg mass. The composition must be mixed carefully. It is better to immediately divide the finished dough into 6 parts. The cakes should be baked in a round pan, the diameter of which is from 22 to 24 centimeters. The container should be greased with oil and sprinkled with flour in advance. The biscuit should be baked at a temperature of 200 °C. Each cake takes about 8 minutes.

How to form a Dobosh cake?

The recipe for this dessert is quite simple. After the cakes are ready, they need to be removed from the molds and cooled. During this time you can prepare the cream. Melt the dark chocolate in a small container. It is best to do this in a water bath. In a deep container, combine the yolks, butter and powdered sugar. The mixture should be gently beaten and then mixed with cherry water. Chocolate should be gradually introduced into the resulting composition.

Now you can form the cake. Each layer of biscuit must be coated with cream. Five cakes require approximately ¾ of the impregnation. Grease the sides of the finished cake with the remaining cream.

The sixth cake should be cut into 12 parts. The segments need to be covered with caramel glaze. To prepare it, mix sugar and lemon juice in a deep container. The ingredients need to be caramelized. During the cooking process, the composition should be constantly stirred.

The caramel-coated segments should be carefully placed on top of the dessert. The Dobosh cake is ready.

At the end of the last century, Hungarian confectioner Josef Dobos baked this chocolate cake for an exhibition. Since then, this cake is not only popular in its country, but also known throughout the world. The cake received the name of its creator and was loved even by the Empress of Austria-Hungary. The cake consists of six sponge cake layers, five of which make up the cake itself, layered with chocolate cream.

But the sixth cake is used for decoration; it is covered with bright caramel and quickly cut into 8 equal parts. Butter is always added to the dough for sponge cakes in the Dobosh cake, which makes the taste of the cake much richer. The cream also contains a lot of butter, but this is what makes the cake incredibly tasty and rich. Some people simplify this recipe so much that the resulting cake can hardly be called by its name. Although the Hungarian confectioner did not leave a description of his original recipe to his students, through numerous tests they tried to bring the cake recipe closer to the original confectionery skill.

One more point: before covering with cream, the sponge cakes are soaked in sugar syrup and nut liqueur. But what if children eat the cake? You can add rum extract to the syrup, it will give the necessary aroma to the cake, but there will be no alcohol in it. That's exactly what I did. I also added a few drops of this extract to the cream for a richer aroma. The cake really turns out incredibly tasty and rich, so you won’t even be able to eat too large a piece, although it depends on what your appetite is. It is perfect for any celebration with family and friends, everyone will be happy!

The list of products is quite impressive, so we will do it step by step, that is, step by step. First, let's prepare the cream. Since we will be brewing part of the cream, we will start with it so that it has time to cool. Let's prepare the products according to the list.

Bring the cream to a boil. Combine sugar, yolks, starch, cocoa and rum extract.

Pour a little cream into this mixture and stir until smooth, and then pour it all into a saucepan with cream. With constant stirring, bring the future cream over low heat until it thickens.

As soon as the cream has thickened, remove it from the heat and cover it with cling film so that it touches the surface of the cream - this way it will not be covered with a film and will be homogeneous.

While one part of the cream is cooling, make the dough for the cake. We will prepare everything you need. Eggs and butter should be at room temperature.

Separate the whites from the yolks.

Grate the lemon zest. Beat the butter with half a portion of sugar until the mixture turns white. Add the yolks to the whipped butter one at a time, beating with a mixer after each yolk. Yes, it’s long, but that’s it! Add zest and salt there. I do not recommend replacing butter with margarine or inexpensive low-quality butter. It is best to take oil with 82.5% fat content.

Then beat the separated whites until soft peaks form, add the second half of the sugar and continue beating until stiff.

Add the egg whites piece by piece to the butter mixture and mix.

Add the sifted flour and mix gently from bottom to top.

Line the bottom of a 23 cm diameter mold with parchment, grease with butter and sprinkle with flour. You can divide the dough into six parts for convenience. Place one part of the dough in the mold, level it and bake in a preheated oven until lightly browned at 180 degrees.

I didn’t time the time, but was guided by the appearance of the test, but it’s approximately 7-8 minutes. Don't be alarmed if you see the dough rising through the oven door. When you take out the pan, the dough will be perfectly smooth. I used two molds, it’s very convenient: while one cake is baking, you prepare the other.

When all the cakes are baked, the brewed cream will have cooled down and you can continue preparing the cream. Melt the chocolate, let it cool a little and add it to the brewed cream, stir.

Beat the butter well until fluffy and add it piece by piece to the chocolate cream, beating after each portion with a mixer. After mixing, put it in the refrigerator for 20 minutes.

During this time, soak the cakes with sugar syrup. For it, combine water and sugar, heat until it boils and the sugar dissolves, cool, add a spoonful of coffee and rum extract or liqueur, whatever you want.

Place the cakes one by one on a plate and cover them with cream. It’s more convenient, of course, to divide the cream into 5 parts and leave about 100 grams for decoration.

After assembling the cake, put it in the refrigerator. We will also put the rest of the decorating cream in the refrigerator. In the meantime, let's make caramel. I want to say that my first caramel went into the trash bin, and all because it was candied. To avoid this, be sure to add a teaspoon of lemon juice.

So, put a thick-bottomed saucepan on the fire, add sugar, add water and bring to a boil. After boiling, do not stir with a spoon, and after a couple of minutes add lemon juice. To mix the juice with the future caramel, you can simply rock the pan in different directions. Continue cooking the caramel until it turns a beautiful amber color.

Quickly pour the finished hot caramel onto the sponge cake and level the surface with a hot knife. Quickly cut the cake into 8 pieces. If you use a cold knife, the caramel will just set instantly and you won’t be able to do anything with it. Some recipes recommend lubricating the knife with butter. If you do this, I advise you to melt the butter too, that is, everything that comes into contact with the caramel should not be cold. I sprinkled four of the eight triangles with ground nuts.

Take the cake out of the refrigerator, sprinkle the sides of the cake with ground nuts and pipe the remaining cream.

Place our triangles with caramel diagonally on top of the cream, alternating with each other. Well, the Hungarian Dobos cake is ready!

New Year's holidays are ahead of us, and if you have the time and desire to pamper yourself and your loved ones, bake such a cake for the holiday table. Pleasure guaranteed!

Dobos cake (dobostorta in Hungarian) is a traditional Hungarian dessert made from six sponge cakes soaked in chocolate cream and covered with caramel glaze. Dobosh became the favorite cake of the Austro-Hungarian Empress.

It was so popular that it was even exported to other countries in wooden packages specially made for this purpose.

The cake is named after its creator, Hungarian pastry chef Josef Dobos. He specially created it for the Hungarian National Exhibition - a cake that remains fresh for at least 10 days.

Today, in Hungary, Dobos cake continues to be prepared in accordance with the original recipe.

So, here is the recipe itself and its step-by-step preparation:

For the cakes you will need:

• Flour - 140 g;
• 6 eggs;
• Butter (butter) - 80 g;
• Granulated sugar - 120 g;
• Vanilla sugar;

For cream:

• Chocolate - 60;
• 2 eggs;
• Butter (butter) - 250 g;
• Powdered sugar (sugar) - 150 g;
• Cocoa - 20 g.

For caramel:

• Butter (butter) - 30 g;
• Powder (sugar) - 200 g.

Stages of preparing cakes:

1. Separate the whites from the yolks. Combine the yolks with half a portion of sugar and vanilla sugar;
2. Beat well;

3. Add flour to white-washed butter;

4. Stir;

5. Beat the egg whites with the remaining sugar until stiff;

6. Little by little mix the resulting protein mass into the dough;

7. Stir everything until smooth;

8 . Grease a baking dish with butter and flour or use parchment paper;

9. At a temperature of 200°, bake 6 identical cakes, 10-12 minutes each, until light brown. The cakes can be either round, according to the classic recipe, or square or rectangular to your taste;

10 . Cool them down.

Steps for preparing the cream:

1. Beat soft butter and add powdered sugar to it;
2. Melt the chocolate in a water bath;
3. Add eggs, cocoa and chocolate to butter mixture;

4.Beat everything with a mixer and put it in the refrigerator for two hours.

Cake assembly:

1. Grease five cake layers with cream and place on top of each other. Leave the top sixth cake layer ungreased and set aside.
2. Place the cake in the refrigerator to soak for 30 minutes.

Preparation of caramel glaze:

1. Melt the powdered sugar over low heat until golden brown. When it melts, immediately add butter and stir.
2. Very quickly, with hot glaze, before it hardens, pour the remaining cake layer, placed on a table, board or parchment paper. While the icing is still soft, use a buttered knife to cut the cake into 8-10 pieces. Allow the icing to cool and harden, then carefully transfer the last cake layer onto the cake.

Squeeze out balls from the remaining cream along the edges of the cake, according to the number of pieces with caramel, cool and place glaze slices on them slightly diagonally. The sides of the cake can be decorated with crumbs or nuts.

Let the cake soak well and you can enjoy!

Now you know how to prepare an incredibly delicious Dobosh cake step by step :)

Bon appetit!

Video recipe - Dobosh Cake:

But then the recipe was different, and I prepared it without caramel, as in the original recipe. And recently it was my sister’s birthday, so there was an opportunity to make a cake.

For the dish we need:
- for biscuit cakes "bouche":

Divide chicken eggs (7 pcs.) into whites and yolks.

First, beat the yolks with 75 g of sugar until it dissolves (2-3 minutes).

Next, beat the whites gradually adding sugar (75 g) until fluffy white foam.

Gently add the beaten yolks into the beaten whites and mix with a spatula from bottom to top.

Gradually add wheat flour (150 g) and knead the dough.

The dough should slide slowly down the spatula when you turn it over.

Place the dough in a pastry bag with a narrow tip or in a tight bag, cutting a narrow hole.
On parchment we draw a cake pan with a diameter of 19 cm (I circled the lid of the pan of the required diameter). From the pastry bag, squeeze the dough onto the parchment in a spiral from the center.

Bake the cakes at 220 degrees for about 5-7 minutes until golden.

We do this with all the dough; from the prepared dough I got 6 cakes.
Do not stack the finished cakes one on top of the other as they may stick to each other. Cool completely.
While the cakes are baking, prepare praline - these are crushed caramel nuts.
- for praline:

Place walnuts (200 g) and sugar (200 g) in a saucepan, mix and place on low heat.

When the sugar melts a little, stir the mixture until the nuts are covered with caramel.

When all the sugar has melted and the nuts have acquired a golden caramel color and taste, place them on a silicone mat, evenly distributing them in a thin layer until they cool completely.

When the nuts in the caramel have cooled completely, grind them into fine crumbs in a blender bowl, leaving 8-10 nuts for decoration.

While the cakes are baking, you can prepare the cream.
- for chocolate cream:

Pour milk (0.5 l) into a saucepan, add a bag of vanilla sugar and heat.

While the milk is heating, in a separate container, mix the yolk (1 pc.), sugar (120 g), add potato starch (1 tbsp.) and part of the warm milk.

Mix the egg-sugar mixture well and pour it into the boiling milk in a thin stream.

Cook until thickened, stirring constantly.

As soon as the mass begins to thicken, remove it from the heat and transfer it to a dry container, let it cool a little and add boiled condensed milk (50 g).
Melt milk chocolate (60 g) and also add to the cream, mix.

In a separate container, beat the butter at room temperature and pour in the previously prepared cream, beat well with a mixer until smooth.

Lastly, add praline (50 g) and mix well.

While the remaining ingredients for the cake are being prepared, place the cream in the refrigerator.
Lastly, prepare the caramel for the top crust. For caramel, in a small saucepan, mix sugar (100 g) and water (30 ml) and mix gently, it is very important that there are no sugar crystals on the walls of the saucepan, since if during the cooking process a crystal gets into the syrup, it will crystallize.

Place the saucepan on low heat and cook without stirring; when the caramel boils, carefully skim off the foam (if there is any) and continue cooking without stirring; if we stir with a spoon, the caramel may also crystallize. When the caramel turns yellowish in color, remove the saucepan from the heat and pour the caramel onto the cake layer, distributing it evenly over it (the cake layer should lie on a silicone mat).

Cut the not yet hardened caramel together with the cake into 8 slices with an oiled knife.

When all the components of the cake are ready, we begin to assemble it.
Place the cake on a dish (in my case, in a mold), grease it with cream, put another cake on top, again cream, and do the same with all the cakes.

Gently coat the edges of the cake with cream and sprinkle with chopped caramel nuts.

We make cream humps on top of the cake at equal distances from each other, place pieces of cake with caramel on them, and support them with caramel nuts.

The cake turned out, of course, not perfect, but very tender and tasty. I didn’t have time to take a cross-sectional photo of the cake as it was eaten very quickly.

Bon appetit!!!

Cooking time: PT03H00M 3 hours