Italian-style drummer
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Italian-style Dobos cake is a special recipe that combines the delicacy of a traditional Italian dessert, Panna cotta, with the unmistakable texture and flavor of Dobos cake. This recipe not only impresses with its spectacular appearance but also offers an explosion of flavors that will delight the taste buds of any dessert lover. Let's embark on a step-by-step culinary adventure!
Ingredients:
- 200 g digestive biscuits or cocoa biscuits
- 100 g melted butter
- 500 ml whipping cream
- 200 ml milk
- 100 g sugar
- 4 sheets of gelatin
- 1 teaspoon vanilla extract
- 5 eggs (3 for the base and 2 for the cream)
- 150 g sugar for caramelizing
- 100 g dark chocolate (for decoration)
Instructions:
Step 1: Preparing the crust
Start by preheating the oven to 180°C. Crumble the biscuits in a food processor until you achieve a fine consistency. Add the melted butter and mix until the mixture becomes homogeneous. Place the mixture in a springform cake pan, pressing down firmly to form an even crust. Bake the crust for 10-12 minutes, then let it cool.
Step 2: Preparing the cream
In a saucepan, combine the whipping cream, milk, sugar, and vanilla extract. Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Meanwhile, soak the gelatin sheets in cold water for 5-10 minutes. When the milk mixture is warm, remove it from the heat and add the drained gelatin, stirring well to dissolve.
Step 3: Assembling the cream
Separate the egg whites from the yolks. Whip the egg whites until stiff, and mix the yolks with 50 g of sugar until creamy. Incorporate the cooled milk mixture into the yolk mixture, then gently fold in the whipped egg whites, taking care to retain the air in the mixture.
Step 4: Assembling the cake
Pour the cream over the biscuit crust and level the surface. Refrigerate the cake for at least 4 hours or until the cream is completely set.
Step 5: Caramelizing
Finally, prepare the caramel. In a pan, melt the 150 g of sugar over low heat, stirring constantly until it turns golden. Quickly pour the caramel over the cake, forming a thin crust. You can use a spatula to create interesting patterns. Let it cool and harden.
Step 6: Decorating
For an elegant appearance, melt the dark chocolate and pour it over the cake or decorate with chocolate shavings. You can also add fresh fruit for a contrast of textures and flavors.
Serving:
This cake is served cold, cut into portions. It is ideal for special occasions, but also as a refined dessert at a dinner with friends. A serving suggestion is to accompany it with a fruit sauce or raspberry coulis, which will add a fresh note and perfectly complement the flavors.
Variations:
For a more exotic note, you can add a little coffee liqueur to the Panna cotta cream or use cocoa-flavored biscuits for the cake crust. You can also experiment with different essence flavors, such as almond or rum, which pair wonderfully with chocolate.
This Italian-style Dobos cake recipe is not only a quick and simple dessert but also a true culinary masterpiece that will leave an unforgettable impression!
This type of cake is a successful combination of the traditional Italian dessert Panna cotta and the Dobos cake we know. The recipe is prepared in three stages as follows: 1. COFFEE BASE The butter is cut into pieces and mixed until fluffy. At this point, the sugar and vanilla sugar are added, followed by the instant coffee. The eggs are added one by one, beating for about 30 seconds after each addition. Flour and baking powder are added. The resulting mixture is divided into 5 equal parts and baked in a baking pan lined with parchment paper in a preheated oven at 160°C for 12-15 minutes (depending on the oven). I baked in a rectangular pan and then cut out the round layers. The base should not be more than 0.5-1cm high. I made half more of the mixture because I wanted the cake to be taller and needed material for lining the sides of the cake pan. 2. PANNA COTTA In a saucepan, put the liquid cream and the split vanilla pod. Add the lemon zest and sugar (if using sweetened cream, do not add sugar, it will be too sweet). Heat the cream and boil for 12-15 minutes, then set aside and strain it, while it is still hot, add the gelatin soaked in cold water beforehand. Then refrigerate to set. 3. ASSEMBLING THE CAKE Make a caffè corretto (that is, sweetened coffee) to which you add one to two teaspoons of brandy. This will be the syrup with which you will soak the layers. Place the first layer in a prepared cake pan (18cm) lined with cling film. Line the sides of the pan and soak abundantly. Place two to three tablespoons of panna cotta on top of the layer. Proceed in this manner layer-panna cotta, layer-panna cotta until the top. If you want a taller 18cm cake, you must make more panna cotta, increasing the quantity to 1 liter. Refrigerate the Italian-style Dobos cake overnight, after removing it from the fridge, brush with butter and decorate as you like.
Ingredients: COFFEE CAKE: 300g butter, 250g sugar, 1 sachet of vanilla sugar, 2 tablespoons of instant coffee, 6 eggs, 300g flour, 2 teaspoons of baking powder, 3 tablespoons of rum or brandy, a pinch of salt. PANNA COTTA: 750ml of liquid cream, 1 vanilla pod, 50g sugar, zest of 1/2 lemon, 9 sheets of gelatin (12g of agar-agar).
