Every time I've set out to make Dobos cake, I've realized that the layers are the most challenging part. More than once, I've found myself grumbling at the oven, trying to get them all to turn out the same and not break apart. From this recipe, I managed to make 8 thin layers, but I admit I didn't get around to making the second cake as I had initially planned. I did, however, put together the rich cream and classic glaze, and the result was definitely worth all the effort.
Quick Info
Total time: approximately 2.5-3 hours (depending on how quickly you work with the layers)
Preparation time: 1 hour (layers + cream)
Baking time: 8-10 minutes/layer x 8 layers
Servings: 12-14 slices
Difficulty: high (especially the layer part)
Recipe type: festive cake, classic Hungarian dessert
Ingredients
For the layers:
8 eggs
8 tablespoons sugar
8 tablespoons flour
1 packet baking powder
For the cream:
6 egg yolks
12 tablespoons sugar
100 g chocolate (grated)
200 g butter or margarine
For the glaze:
4 tablespoons sugar
For decoration:
1 packet Ole chocolate cream for cakes
150 ml milk
75 ml liquid cream (Hulala)
1 teaspoon rum essence
Preparation Method
1. The layers:
Separate the egg whites from the yolks. Beat the egg whites until foamy. Gradually add the sugar and continue beating until you achieve a firm meringue. Beat the yolks with a spoon, then gently fold them into the egg whites without overmixing to avoid losing air. Gradually incorporate the flour mixed with the baking powder, folding gently.
Prepare a baking tray with parchment paper. Take about 3 tablespoons of the mixture and spread it as evenly as possible on the paper in a thin layer. Bake each layer in a preheated oven at medium heat for 8-10 minutes. Continue this process until all the mixture is used; you should end up with 8 layers.
2. The cream:
Place the egg yolks in a saucepan and mix them with a spoon or fork. Set the saucepan over a double boiler or on very low heat, stirring continuously until the mixture thickens and becomes a cream. Remove the saucepan from the heat. Incorporate the sugar, stirring until it completely dissolves. Add the grated chocolate and the separately beaten butter (or margarine) and mix until smooth. Allow to cool, then beat the cream until it is fine.
3. The glaze:
Put 4 tablespoons of sugar in a small saucepan and heat on low until it melts and turns a light brown color. Be careful not to burn it. Quickly spread the burnt sugar over one of the layers while it is still warm, using a knife that is dampened and lightly greased with butter. When it starts to cool, mark the portions with the tip of the knife and cut while it is still soft, so you can easily separate the pieces for decorating the cake.
4. Assembly:
Spread cream on each layer, leaving the top layer covered with glaze. Carefully place the cut pieces of burnt sugar on top.
5. Decoration:
Mix the Ole cream packet with the milk and liquid cream, adding the rum essence as well. Whip until you achieve a stiff cream suitable for decorating. Decorate the edges and possibly the bottom of the cake as you like. Allow the cake to chill for a few hours, ideally overnight, so it sets and can be sliced more easily.
Why I Make This Recipe Often
Dobos has that classic flavor and layered texture that suits any festive table. Although the layers require patience, the cream is relatively easy to make, and the cake holds up well the next day. It's an impressive dessert with no hard-to-find ingredients.
Tips and Variations
Tips
- For the layers, don't spread the mixture too thick; otherwise, they won't be delicate and thin.
- Work quickly with the burnt sugar for the glaze; it hardens immediately.
- Allow the cream to cool completely before mixing to prevent it from curdling.
- Cut the layer with burnt sugar while it is warm; otherwise, it will break.
Substitutions
- You can use margarine instead of butter, but the final taste is better with butter.
- If you don't have liquid cream on hand, you can substitute it with more milk, but the texture will be softer.
Variations
- For a different flavor, you can add a bit of orange zest to the cream.
- If you don't want cream decoration at the end, just leave the glaze layer.
Serving Ideas
- Cut into thin slices using a sharp knife.
- Pairs well with coffee or black tea.
- For a more special effect, alternate simple slices with those with glaze.
Frequently Asked Questions
1. Why does the burnt sugar glaze harden too much?
Caramelized sugar hardens quickly; spread it while it is warm and fluid. If it sits too long or cools down, it can no longer be manipulated, so work quickly.
2. How can I prevent the layers from sticking to the paper?
Parchment paper is the safest solution. If they still stick, let the layers cool completely before removing them.
3. The layers are coming out too thick. What can I do?
Use only the indicated amount (about 3 tablespoons/layer) and spread as thinly as possible in an even layer.
4. The cream sometimes curdles when mixing. Where am I going wrong?
Usually, if the butter or cream is not completely cold or homogenized, it can curdle. Cool everything well and mix at low speed at first.
5. Can I prepare the cake a day in advance?
Yes, it is even recommended – the layers have time to soften, and the flavors meld better.
Nutritional Values
The values are approximate for one slice (out of 12), without the cream decoration:
- Calories: ~370 kcal
- Protein: 6-7 g
- Carbohydrates: 37-40 g
- Fat: 20-22 g
Dobos is a rich dessert, with a fair amount of sugar and fat, especially from the cream and butter. Serve it in thin slices, as it is quite dense.
Storage and Reheating
Dobos cake is best stored in the refrigerator, covered. It lasts 3-4 days, and the layers become more tender over time. I do not recommend reheating; it is served cold or at room temperature. The burnt sugar glaze may soften slightly but won’t dissolve completely. If you want to make it in advance, assemble it no more than two days before serving.
Quick Info
Total time: approximately 2.5-3 hours (depending on how quickly you work with the layers)
Preparation time: 1 hour (layers + cream)
Baking time: 8-10 minutes/layer x 8 layers
Servings: 12-14 slices
Difficulty: high (especially the layer part)
Recipe type: festive cake, classic Hungarian dessert
Ingredients
For the layers:
8 eggs
8 tablespoons sugar
8 tablespoons flour
1 packet baking powder
For the cream:
6 egg yolks
12 tablespoons sugar
100 g chocolate (grated)
200 g butter or margarine
For the glaze:
4 tablespoons sugar
For decoration:
1 packet Ole chocolate cream for cakes
150 ml milk
75 ml liquid cream (Hulala)
1 teaspoon rum essence
Preparation Method
1. The layers:
Separate the egg whites from the yolks. Beat the egg whites until foamy. Gradually add the sugar and continue beating until you achieve a firm meringue. Beat the yolks with a spoon, then gently fold them into the egg whites without overmixing to avoid losing air. Gradually incorporate the flour mixed with the baking powder, folding gently.
Prepare a baking tray with parchment paper. Take about 3 tablespoons of the mixture and spread it as evenly as possible on the paper in a thin layer. Bake each layer in a preheated oven at medium heat for 8-10 minutes. Continue this process until all the mixture is used; you should end up with 8 layers.
2. The cream:
Place the egg yolks in a saucepan and mix them with a spoon or fork. Set the saucepan over a double boiler or on very low heat, stirring continuously until the mixture thickens and becomes a cream. Remove the saucepan from the heat. Incorporate the sugar, stirring until it completely dissolves. Add the grated chocolate and the separately beaten butter (or margarine) and mix until smooth. Allow to cool, then beat the cream until it is fine.
3. The glaze:
Put 4 tablespoons of sugar in a small saucepan and heat on low until it melts and turns a light brown color. Be careful not to burn it. Quickly spread the burnt sugar over one of the layers while it is still warm, using a knife that is dampened and lightly greased with butter. When it starts to cool, mark the portions with the tip of the knife and cut while it is still soft, so you can easily separate the pieces for decorating the cake.
4. Assembly:
Spread cream on each layer, leaving the top layer covered with glaze. Carefully place the cut pieces of burnt sugar on top.
5. Decoration:
Mix the Ole cream packet with the milk and liquid cream, adding the rum essence as well. Whip until you achieve a stiff cream suitable for decorating. Decorate the edges and possibly the bottom of the cake as you like. Allow the cake to chill for a few hours, ideally overnight, so it sets and can be sliced more easily.
Why I Make This Recipe Often
Dobos has that classic flavor and layered texture that suits any festive table. Although the layers require patience, the cream is relatively easy to make, and the cake holds up well the next day. It's an impressive dessert with no hard-to-find ingredients.
Tips and Variations
Tips
- For the layers, don't spread the mixture too thick; otherwise, they won't be delicate and thin.
- Work quickly with the burnt sugar for the glaze; it hardens immediately.
- Allow the cream to cool completely before mixing to prevent it from curdling.
- Cut the layer with burnt sugar while it is warm; otherwise, it will break.
Substitutions
- You can use margarine instead of butter, but the final taste is better with butter.
- If you don't have liquid cream on hand, you can substitute it with more milk, but the texture will be softer.
Variations
- For a different flavor, you can add a bit of orange zest to the cream.
- If you don't want cream decoration at the end, just leave the glaze layer.
Serving Ideas
- Cut into thin slices using a sharp knife.
- Pairs well with coffee or black tea.
- For a more special effect, alternate simple slices with those with glaze.
Frequently Asked Questions
1. Why does the burnt sugar glaze harden too much?
Caramelized sugar hardens quickly; spread it while it is warm and fluid. If it sits too long or cools down, it can no longer be manipulated, so work quickly.
2. How can I prevent the layers from sticking to the paper?
Parchment paper is the safest solution. If they still stick, let the layers cool completely before removing them.
3. The layers are coming out too thick. What can I do?
Use only the indicated amount (about 3 tablespoons/layer) and spread as thinly as possible in an even layer.
4. The cream sometimes curdles when mixing. Where am I going wrong?
Usually, if the butter or cream is not completely cold or homogenized, it can curdle. Cool everything well and mix at low speed at first.
5. Can I prepare the cake a day in advance?
Yes, it is even recommended – the layers have time to soften, and the flavors meld better.
Nutritional Values
The values are approximate for one slice (out of 12), without the cream decoration:
- Calories: ~370 kcal
- Protein: 6-7 g
- Carbohydrates: 37-40 g
- Fat: 20-22 g
Dobos is a rich dessert, with a fair amount of sugar and fat, especially from the cream and butter. Serve it in thin slices, as it is quite dense.
Storage and Reheating
Dobos cake is best stored in the refrigerator, covered. It lasts 3-4 days, and the layers become more tender over time. I do not recommend reheating; it is served cold or at room temperature. The burnt sugar glaze may soften slightly but won’t dissolve completely. If you want to make it in advance, assemble it no more than two days before serving.