Dobos cake - the cake of my childhood

Name: Dobos cake - the cake of my childhood - Iridenta P.
Ingredients: Ingredients for the sheets: 7 large eggs; 7 tablespoons of flour; 7 tablespoons of powdered sugar; a pinch of salt. Ingredients for the cream: 3 whole eggs; 200 g powdered sugar; 50 g cocoa; 100 g dark chocolate; 350 g Rama margarine with butter flavor. Ingredients for the burnt sugar glaze: 12 tablespoons of sugar; 1 tablespoon of vinegar; a cube of Rama margarine with butter flavor. Decoration: caramel crunch; edible gold leaf.

Dessert - Dobos cake - the cake of my childhood by Iridenta P. - Recipia

Dobos Cake - The King of Desserts In my family, Dobos Cake represents much more than just a simple dessert; it is a true tradition passed down from generation to generation. From my grandfather, who skillfully prepared this cake, to my mother, who often spoiled us with delicious creams, I grew up with sweet and fragrant memories. There is no birthday or holiday without this elegant cake on our table, with thin layers and a rich chocolate cream. Today, I will share my version, with a special ingredient: dark chocolate. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 Necessary ingredients: *For the layers:* - 7 large eggs - 7 tablespoons of flour - 7 tablespoons of powdered sugar - A pinch of salt *For the cream:* - 3 whole eggs - 200 g powdered sugar - 50 g cocoa - 100 g high cocoa content chocolate (minimum 70%) - 350 g Rama margarine with butter flavor *For the burnt sugar glaze:* - 12 tablespoons of sugar - 1 tablespoon of vinegar - A small cube of Rama margarine with butter flavor *Decoration:* - Caramelized sugar - Edible gold leaf Preparation technique - Essential steps: 1. Preparing the layers: - Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a firm foam, then gradually add the powdered sugar, continuing to mix until you achieve a glossy meringue. - Incorporate the yolks one by one, gently mixing to avoid losing air from the meringue. - Sifting the flour is essential; add it gradually, using a whisk or spatula, to maintain a fluffy texture. - Preheat the oven to 180°C. Line a 20 cm round baking pan with parchment paper. Divide the mixture into 9 equal portions and bake the layers for 5-6 minutes until golden. From the remaining mixture, bake a rectangular layer. 2. Preparing the cream: - In a double-bottomed saucepan, mix the whole eggs, sugar, and cocoa. Cook the mixture over a water bath, stirring continuously to prevent the eggs from curdling. When the mixture becomes slightly thick, remove from heat and add the dark chocolate, stirring until completely melted. - Allow the cream to cool. Meanwhile, beat the Rama margarine until creamy, then add the cooled chocolate cream, mixing again until you achieve a fluffy and even texture. 3. Assembling the cake: - Place the first layer on a serving plate and spread a layer of cream. Continue alternating layers with cream, finishing with a layer on top. Cover the cake with the remaining cream, creating a rustic yet elegant appearance. - Decorate with edible gold leaf for a touch of refinement. 4. Burnt sugar glaze: - In a double-bottomed saucepan, mix the sugar with vinegar and cook over low heat, stirring occasionally, until you achieve a golden color. Add the margarine and mix well. - Using a teaspoon, glaze the discs cut from the rectangular layer. Allow them to cool and harden. 5. Final assembly: - Cut the cake into slices, lightly tracing lines in the cream. Use a piping bag with a nozzle to create bases to place the glazed discs on. Sprinkle caramelized sugar for added texture. - Refrigerate the cake for at least an hour before serving. It is ideal to prepare it a day in advance, allowing the flavors to blend. Nutritional information: One serving of Dobos Cake contains approximately 450 kcal, being a rich source of energy due to the chocolate and sugar content. It is a dessert that, when consumed in moderation, can bring joy and nostalgia during festive moments. Practical tips: - Ensure all ingredients are at room temperature before starting. This helps achieve a uniform texture. - To get perfect layers, do not open the oven in the first 5 minutes of baking, as this can cause the layers to drop. - If you prefer a less intense cocoa flavor, you can reduce the amount of cocoa in the cream or substitute dark chocolate with chocolate with a lower cocoa content. Frequently asked questions: - Can I use butter instead of margarine? Yes, you can use butter, but make sure it is at room temperature to integrate well into the cream. - How can I keep the cake longer? I recommend keeping it covered in the refrigerator, but not more than 3 days to maintain freshness. Serving suggestions: Dobos Cake pairs perfectly with a cup of black coffee or a fragrant tea. Additionally, vanilla ice cream or a berry sauce can add a pleasant contrast to the rich chocolate. This recipe is more than just a simple dessert; it is a bridge between generations, a way to bring family together and create unforgettable memories. Try making it and savor each slice, remembering the beautiful moments spent with loved ones!

Ingredients

Ingredients for the sheets: 7 large eggs
7 tablespoons of flour
7 tablespoons of powdered sugar
a pinch of salt. Ingredients for the cream: 3 whole eggs
200 g powdered sugar
50 g cocoa
100 g dark chocolate
350 g Rama margarine with butter flavor. Ingredients for the burnt sugar glaze: 12 tablespoons of sugar
1 tablespoon of vinegar
a cube of Rama margarine with butter flavor. Decoration: caramel crunch
edible gold leaf.

Category: Dessert Author: Iridenta P. Views: 1 Date: 04.10.2024

Facebook Pinterest

Dessert - Dobos cake - the cake of my childhood by Iridenta P. - Recipia 1

Dessert - Dobos cake - the cake of my childhood by Iridenta P. - Recipia 2

Ingredients

Categories