Dobos biscuit cake

Name: Dobos biscuit cake
Ingredients: 35 plain biscuits; 150 ml cold coffee or cold milk; 2 eggs; 1/8 teaspoon salt; 100 g powdered sugar; 150 g butter; 2 tablespoons cocoa; 100 g chocolate with 85% cocoa; 150 g granulated sugar; 2 tablespoons water; 1 tablespoon vinegar; 9-10 plain biscuit halves

Dessert - Dobos biscuit cake by Tincuta D. - Recipia

The egg mixture sits over a bain-marie for ten minutes and is stirred constantly until it thickens like sour cream. Dobos biscuit cake is built in seven layers with butter, cocoa and chocolate cream, then topped with biscuits coated in caramel. I serve it cold, cut into narrow slices so you can see the layers. Preparation: 25 minutes. Cooking: 18 minutes. Resting: 50 minutes. Total time: 93 minutes. Serves: 10. About 460 kcal and 6 g protein per serving.

Ingredients

For the layers

35 plain biscuits
150 ml cold coffee or cold milk

For the cream

2 eggs
1/8 teaspoon salt
100 g powdered sugar
150 g butter
2 tablespoons cocoa
100 g chocolate with 85% cocoa

For the glaze

150 g granulated sugar
2 tablespoons water
1 tablespoon vinegar
9-10 plain biscuit halves

Preparation

1. Beat the eggs with the salt until they begin to lighten in color. Gradually add the powdered sugar and beat for 3 minutes, until the mixture is frothy and very pale. 2. Set the mixture over a bain-marie and stir continuously for 10 minutes, until it thickens like sour cream. Leave it to cool completely, about 30 minutes. 3. Melt the chocolate over a bain-marie for about 3 minutes, until smooth, then leave it to cool. 4. Beat the butter for a few minutes, then mix in the cocoa. Gradually add the cooled egg mixture and melted chocolate, then beat for a few minutes until you have a smooth cream. 5. Line a tray with plastic wrap. Quickly dip the biscuits in coffee or milk, then arrange 5 in a row and spread them with cream. Continue until you have 7 rows, using all 35 biscuits. 6. Cover the cake with the plastic wrap and refrigerate for 20 minutes. Remove the wrap from the top, turn it over onto a tray and remove the remaining wrap. Cover the cake with the remaining cream. 7. Place the biscuit halves on baking paper. Mix the granulated sugar with the water and vinegar, then boil for 5 minutes, until caramelized and copper-colored. Coat the biscuit halves with the glaze and leave them to cool, then arrange them on top of the cake.

Notes

This goes well with a cup of black tea. Keep the cake covered in the fridge for up to 3 days, and leave it on the counter for a few minutes before slicing. For a gluten-free version, use the same number of gluten-free biscuits; the dessert contains eggs and dairy, and regular biscuits contain gluten. Choose plain, firm biscuits of a similar size so the layers sit straight. It’s easy to rush the dipping: a quick pass through the coffee or milk is enough, otherwise the biscuits can break when you arrange them. Cold butter can leave small lumps in the cream, so let it soften well before beating.