Dobos Cake
The Base: To start, prepare all the necessary ingredients: 10 eggs, 2 tablespoons of powdered sugar, one pack of butter, 225 g of flour, vanilla essence, and 225 g of sugar. In a saucepan, melt the butter together with the vanilla essence. When the butter is completely melted and soft, remove it from the heat and let it cool slightly. Using a mixer, cream the cooled butter with the powdered sugar until you obtain a slightly frothy mixture. Then, separate the egg whites from the yolks. Beat the egg whites until foamy, gradually adding the granulated sugar until you get a firm but not dry meringue. Preheat the oven to 400°F (200°C). In a separate bowl, lightly beat the yolks, then gradually add the meringue, mixing with a spatula from top to bottom. Finally, incorporate the flour gradually, continuing to mix gently. Pour the mixture into the bottom of a non-stick or parchment-lined baking tray and bake the layers for 5-7 minutes until golden. Be careful, as they can burn very quickly. The Cream: To prepare the cream, you need 2 whole eggs plus one yolk, 225 g of granulated sugar, 3 tablespoons of water, one pack of room temperature butter, rum essence, and 200 g of cooking chocolate. Cream the butter with the rum essence until fluffy. In a saucepan, boil the sugar with the water, stirring occasionally until it caramelizes slightly. Let it thicken until, if you drop a drop into a cup of cold water, it forms a bead that floats (the sugar temperature should be 240°F = 115.5°C). Meanwhile, beat the eggs and yolk with a mixer until frothy and pale. When the sugar is ready, pour it in a thin stream over the yolks, continuously mixing with the mixer on low speed. Melt the chocolate in the microwave or over steam, then add the egg cream and chocolate to the creamed butter with rum, mixing until homogeneous. Let the cream chill in the fridge for at least half an hour to set. The Decoration: To finish the cake, you will need almonds and caramelized sugar. Once the cake layers have completely cooled and the cream has set, assemble the cake, covering it with chocolate cream. Decorate with roasted almonds and caramelized sugar. To make the caramelized sugar, melt the sugar in a saucepan, and when it has caramelized, pour it onto the bottom of a buttered tray for easy release. Let the cake sit overnight or at least a few hours so that the layers soften from the chocolate cream and the flavors blend perfectly. This delicacy will surely become the star of your table and impress all your guests!
Ingredients
- Batter: 10 eggs
- 2 tablespoons powdered sugar
- a packet of butter
- 225 gr flour
- vanilla
- 225 gr sugar. Cream: 2 whole eggs plus one egg yolk
- 225 gr toasted sugar
- 3 tablespoons water
- one packet butter at temp. room temperature
- rum essence
- household chocolate 200 gr. Decorations: almonds
- burnt sugar.
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