Dobos Cake
Dobos Cake The Dobos cake is primarily prepared for special occasions, as the thin layers require a bit of patience and attention. For my husband's birthday, I baked the layers on the back of the baking tray and ended up with 12 pieces from four trays. Depending on the size of the eggs and how thin the dough is rolled out, you might get 11 layers instead. One layer is reserved for the caramel glaze, while the others are stacked with cream in between. Quick Info Total time: not specified in the original recipe; preparation takes time due to the successive baking of the layers and cooling of the cream. Preparation time: not specified. Baking time: not specified; the layers are baked one at a time. Servings: not specified. The quantity obtained can yield a cake with approximately 11-12 layers. Difficulty: difficult, especially due to the thin layers and the caramel glaze. Recipe type: festive cake, suitable for birthdays and other special occasions. Ingredients For the layers 8 eggs 8 tablespoons of sugar 8 tablespoons of flour For the chocolate cream 6 eggs 12 tablespoons of sugar 100 g grated chocolate or cocoa 250 g butter For the caramel glaze 150 g sugar 1 teaspoon of vinegar For decoration 200 ml liquid cream 100 g chocolate 1/2 teaspoon of rum essence Preparation method 1. Preparing the layer mixture Separate the egg whites from the yolks. Beat the egg whites until they start to foam, then gradually add the sugar. Continue beating until you obtain a dense and shiny foam. Add the yolks and mix a little more, just enough to incorporate them. Stop the mixer. Sift the flour and gently fold it in using a wooden spoon or spatula, so the foam doesn’t deflate too much. 2. Baking the layers Line the tray with parchment paper and grease it with a little oil. This step helps the layer to come off more easily after baking. Pour 4-5 tablespoons of the mixture into the tray and spread it into a thin layer, about 3 mm thick, using a spatula or the back of a spoon. The dough should be spread lightly, just on the surface, without pressing down to the bottom of the tray. The easiest way is to bake the layers on the back of the tray. This way, the mixture spreads more easily, and the layer releases better after baking. I used a square tray of 38 cm and calculated that I could cut each layer into three strips. I baked four trays, with three layers each, resulting in 12 layers. The number may vary: sometimes you get 11 layers, depending on the size of the eggs and the thickness of the rolled-out layer. Keep one layer a little thicker and as nice as possible for the caramel glaze. The remaining layers can be set aside until the cream is ready. 3. Preparing the cream Lightly beat the eggs with sugar using a whisk. Place the bowl over a double boiler and cook the cream, stirring continuously with the whisk. Continue until the mixture thickens and reaches the consistency of sour cream. Remove the bowl from the heat and add the grated chocolate or cocoa. Mix until the ingredient is incorporated. Let the cream cool down. Once it is no longer warm, add the butter and mix well until you obtain a fluffy and smooth cream. 4. Assembling the cake Place the first layer and spread a layer of cream on top. Continue with the next layer and repeat until all the layers intended for filling are used. Do not put cream on the layer reserved for the glaze. Assembling should be done carefully, as the layers are thin and can break if handled roughly. Once the cake is filled, immediately prepare the glaze for the top layer. 5. Caramel glaze Before you start, prepare all the necessary items, as the glaze needs to be spread while it is hot. Lightly warm the reserved layer for glazing in the oven. Put the sugar and vinegar in a small saucepan and heat them over low heat. When the sugar starts to caramelize, remove the pan from the heat and stir well until all the crystals disappear. If necessary, put the saucepan back on the heat for a few seconds. Pour the glaze over the entire surface of the layer and quickly spread it with a wide-bladed knife. Then, with the edge of a heated knife greased with butter or margarine, quickly trace the lines where you will cut the cake. Heat the knife again and go over the already traced lines once more, pressing firmly. This helps to portion the layer after the sugar hardens. Let the glaze cool, then place the layer on top of the cake. Finally, trim the edges with a sharp knife. 6. Decorating the cake Heat the liquid cream and add the chocolate. Stir until it melts, then add the rum essence. Let the mixture cool well. The cream can be left in the fridge for a longer time before mixing; the longer it sits, the better it whips. After cooling, mix the composition and use it to decorate the sides of the cake. The cake tastes better after sitting in the fridge for two to three days. The layers soften, and the cream settles better between them. Why I make the recipe often It’s not a cake I prepare very often, mainly due to the successive baking of the layers. However, I return to it for birthdays since it can be made a few days in advance, and the flavor improves after sitting. It’s also convenient that the cake can be portioned along the lines made on the caramel layer. Tips and variations Tips Bake the layers on the back of the tray if you want to spread the mixture more easily and detach them more simply. Spread the dough only on the surface. If you press the spatula down to the bottom of the tray, the layer may stick to the paper or may turn out too thin in some places. Keep the layer for glazing as even and slightly thicker than the others. Work quickly with the glaze. The caramel hardens quickly and becomes difficult to cut. If the glaze hardens before you can trace the lines, place the layer in the warm oven for about two minutes. When it softens slightly, you can resume cutting. The knife used for delineating the slices should be heated and greased with butter or margarine. Reheat it when you feel the glaze starting to stick. Substitutions For the chocolate cream, you can use grated chocolate or cocoa, as specified in the recipe. The indicated amount for this part is 100 g. For decoration, liquid cream and chocolate are used together, in the form of a cream that cools and is then whipped. No other decoration option is indicated in the original recipe. Variations The number of layers may vary. From a 38 cm tray, you can obtain three strips, but the final quantity depends on the size of the eggs and the thickness of the layer. The cake can be left with simply trimmed edges or can be decorated on the sides with the chocolate cream and whipped cream prepared separately. Serving ideas Cut the cake along the lines traced in the caramel glaze. It is easier to portion if the glaze was scored while still warm and then cooled completely. For a better result, let the cake sit in the fridge for two to three days before serving. During this time, the layers soften slightly from the cream. Frequently asked questions Why do the layers break when removed from the tray? The layers are very thin and need to be removed carefully. Greasing the paper with oil helps, and baking on the back of the tray makes spreading and detaching easier. It’s also important not to spread the mixture by pressing down hard to the bottom of the tray. How many layers can be obtained from this quantity? The recipe yielded 12 layers using a 38 cm tray and cutting each layer into three strips. In other situations, you may get 11 layers, depending on the size of the eggs and the thickness of the dough layer. What should I do if the glaze hardens before I can cut it? Put the layer in the warm oven for about two minutes. When the caramel softens slightly, reheat the knife and redo the lines, pressing firmly. When do I mix the cream with the butter? The cream cooked over a double boiler should be allowed to cool before adding the butter. After cooling, mix well until it becomes fluffy. When is the best time to serve the cake? The cake tastes better after two to three days in the fridge. The layers have time to soften, and the cream distributes better between them. Nutritional values The values below are estimates and may vary depending on the type of chocolate or cocoa, the fat content of the cream, and the portion sizes. For a serving considered approximately 1/12 of the cake: Calories: approximately 520-570 kcal Protein: approximately 10-12 g Carbohydrates: approximately 45-55 g Fats: approximately 30-35 g The cake contains a significant amount of sugar, eggs, butter, and chocolate, so the values can vary considerably if the cake is cut into larger or smaller slices. The estimate also includes the cream for decoration. Storage and reheating Store the cake in the fridge, covered, to prevent it from absorbing surrounding odors. It can be prepared two to three days in advance, and this resting period improves its texture. Dobos cake should not be reheated. If you need to soften the glaze to redo the cuts, only warm the glazed layer for about two minutes in the warm oven before placing it on the cake.
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