I have made this cake many times at home, especially when I need a multi-layered dessert that doesn't require sophisticated utensils or ingredients. The procedure is not complicated, but it requires some patience, as each layer is baked separately. Sometimes I make the layers and the cream one evening, and I leave the assembly for the next day.
Quick info
Total time: about 2.5-3 hours (includes baking and cooling)
Preparation time: about 1 hour
Baking time: 3-4 minutes for each layer (6 layers)
Servings: 12-16, depending on how thin you cut the slices
Difficulty: medium
Recipe type: chocolate cream cake, suitable for festive occasions
Ingredients
Layer (for 1 layer; 6 layers are made):
1 large egg (cold from the fridge)
20 g sugar
30 g flour
pinch of salt
baking powder (optional, just a pinch)
a dash of oil
Cream:
220 g eggs (about 4 large eggs)
220 g sugar
35 g food stabilizer (optional, I usually don't use it)
vaniila extract or seeds from a vanilla pod
280 g butter (preferably 75% fat butter)
70 g quality cocoa
Glaze:
sugar (approximate amount for one layer, see Preparation method)
2 packets of vanilla sugar
Additionally:
6 pieces of baking paper, cut into circles with a diameter of 24-25 cm
Preparation method
1. Prepare the baking paper
Draw 6 circles of 24-25 cm on the baking paper using a pot as a template. Cut them out separately. Place the circles on a flat surface, ready to use. Preheat the oven to 180°C.
2. Prepare the layers, one at a time
For each layer: separate the egg. Mix the yolk with sugar and a small dash of oil. Incorporate the flour with the baking powder (if using), plus a pinch of salt. Whip the egg white until stiff with a pinch of salt. Add the egg white over the yolk and gently fold in with a spatula.
Pour the mixture onto one of the baking paper circles, spreading it evenly with the back of a spoon to get a thin, almost transparent layer. Place the paper with the mixture in a flat baking tray.
Bake each layer separately for 3-4 minutes until it gets a slight yellow color on the edges. Remove the layer and let it cool on the paper. Continue the same for all 6 layers. You can bake two layers simultaneously if you have space in the oven and move quickly.
After all the layers are baked, let them cool with the paper, one on top of the other. This helps to prevent them from drying out.
3. The cream
Place the eggs and sugar in a heatproof bowl. Mix well with a whisk. Place the bowl over a pot of boiling water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir continuously until the mixture thickens and becomes airy foam, about 7-10 minutes. Remove from the heat and add the vanilla.
Let the cream cool completely to room temperature.
In another bowl, beat the butter with cocoa (and the stabilizer, if using) until fluffy. Gradually incorporate the cooled cooked cream, mixing continuously until you obtain a homogeneous cream.
4. Assembling the cake
Spread the cream between the layers. Use about 1/5 of the cream between each layer, that is for 5 layers. Keep some cream for the side decoration.
The sixth layer will be glazed, not spread with cream.
5. Burnt sugar glaze
Place the top layer on a clean table. In a small pot, melt the sugar over very low heat without stirring. When completely melted and amber in color, add the 2 packets of vanilla sugar, quickly mix, and pour everything immediately into the center of the layer. With a large knife greased with butter, spread the glaze from the center to the edges quickly, as it hardens rapidly. Be careful with your hands, the glaze is very hot.
Immediately after spreading the glaze, quickly cut the glazed layer into 12-16 slices with a very sharp knife greased with butter. After the glaze has cooled, it cannot be easily cut.
6. Finalization
Assemble the cake. Spread the sides with the reserved cream. Finally, arrange the slices of burnt sugar on top or on the edge, according to preference. For holidays, I also sprinkle ground nuts over the cream, but it's not mandatory.
Why I make the recipe often
I like it because it doesn't require complicated utensils and I can clearly control each layer. The cake holds well and doesn't get soggy too quickly. I can make it a day in advance of serving. The egg and butter cream is classic, without artificial taste.
Tips and variations
Tips
- The layers bake very quickly, keep an eye on the oven each time.
- If you don't use stabilizer in the cream, make sure the butter is high-fat and the egg cream is completely cooled.
- For the glaze, work quickly and use a butter-greased knife, otherwise the burnt sugar will stick.
Substitutions
- You can use butter with a different fat content, but the final texture will be different.
- The vanilla in the cream can be replaced with a pod, but do not omit the vanilla.
- If you don't have stabilizer, it can be done without, but the cream will be a bit softer, especially if it's warm in the kitchen.
Variations
- It can be decorated with ground nuts or slices of burnt sugar arranged on the edge.
- Sometimes I leave the glaze only on half of the layer, so it's not too hard when cutting.
- It can also be served without slices of burnt sugar on top, just with the leveled cream.
Serving ideas
- It works for holidays, especially Christmas, but also for birthdays.
- After a day in the fridge, it cuts more easily and the layers are nicely arranged.
- Keep the glazed slices in the fridge to prevent the burnt sugar from melting.
Frequently asked questions
1. Can I bake more layers at once?
Yes, if you have large enough trays and the oven heats evenly, two layers can be done simultaneously.
2. Can brown sugar be used for the glaze?
I do not recommend it, because brown sugar caramelizes differently and the glaze can burn more easily.
3. Can I make the layers a day in advance?
Yes, leave them on paper, completely cooled, lightly covered, so they don't dry out.
4. How do I know if the cream is beaten enough?
When the butter with cocoa is fluffy and the cooked cream is cold, in the end, it should be homogeneous and not leave water on the surface.
5. Can the burnt sugar glaze be omitted?
Yes, if you don't want a crunchy layer, you can leave the cake just with cream.
Nutritional values (estimate for 1 slice out of 16)
Calories: approximately 340 kcal
Proteins: 5 g
Fats: 21 g
Carbohydrates: 31 g
The values are estimates and may vary depending on the size of the eggs, type of butter, and thickness of the layers.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. The burnt sugar glaze becomes crunchier as it sits, but it does not affect the taste. Reheating is not recommended. It can be sliced directly from the fridge.
This is how I make the Dobos cake with cocoa cream, with clear steps, without unnecessary improvisations.
Quick info
Total time: about 2.5-3 hours (includes baking and cooling)
Preparation time: about 1 hour
Baking time: 3-4 minutes for each layer (6 layers)
Servings: 12-16, depending on how thin you cut the slices
Difficulty: medium
Recipe type: chocolate cream cake, suitable for festive occasions
Ingredients
Layer (for 1 layer; 6 layers are made):
1 large egg (cold from the fridge)
20 g sugar
30 g flour
pinch of salt
baking powder (optional, just a pinch)
a dash of oil
Cream:
220 g eggs (about 4 large eggs)
220 g sugar
35 g food stabilizer (optional, I usually don't use it)
vaniila extract or seeds from a vanilla pod
280 g butter (preferably 75% fat butter)
70 g quality cocoa
Glaze:
sugar (approximate amount for one layer, see Preparation method)
2 packets of vanilla sugar
Additionally:
6 pieces of baking paper, cut into circles with a diameter of 24-25 cm
Preparation method
1. Prepare the baking paper
Draw 6 circles of 24-25 cm on the baking paper using a pot as a template. Cut them out separately. Place the circles on a flat surface, ready to use. Preheat the oven to 180°C.
2. Prepare the layers, one at a time
For each layer: separate the egg. Mix the yolk with sugar and a small dash of oil. Incorporate the flour with the baking powder (if using), plus a pinch of salt. Whip the egg white until stiff with a pinch of salt. Add the egg white over the yolk and gently fold in with a spatula.
Pour the mixture onto one of the baking paper circles, spreading it evenly with the back of a spoon to get a thin, almost transparent layer. Place the paper with the mixture in a flat baking tray.
Bake each layer separately for 3-4 minutes until it gets a slight yellow color on the edges. Remove the layer and let it cool on the paper. Continue the same for all 6 layers. You can bake two layers simultaneously if you have space in the oven and move quickly.
After all the layers are baked, let them cool with the paper, one on top of the other. This helps to prevent them from drying out.
3. The cream
Place the eggs and sugar in a heatproof bowl. Mix well with a whisk. Place the bowl over a pot of boiling water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir continuously until the mixture thickens and becomes airy foam, about 7-10 minutes. Remove from the heat and add the vanilla.
Let the cream cool completely to room temperature.
In another bowl, beat the butter with cocoa (and the stabilizer, if using) until fluffy. Gradually incorporate the cooled cooked cream, mixing continuously until you obtain a homogeneous cream.
4. Assembling the cake
Spread the cream between the layers. Use about 1/5 of the cream between each layer, that is for 5 layers. Keep some cream for the side decoration.
The sixth layer will be glazed, not spread with cream.
5. Burnt sugar glaze
Place the top layer on a clean table. In a small pot, melt the sugar over very low heat without stirring. When completely melted and amber in color, add the 2 packets of vanilla sugar, quickly mix, and pour everything immediately into the center of the layer. With a large knife greased with butter, spread the glaze from the center to the edges quickly, as it hardens rapidly. Be careful with your hands, the glaze is very hot.
Immediately after spreading the glaze, quickly cut the glazed layer into 12-16 slices with a very sharp knife greased with butter. After the glaze has cooled, it cannot be easily cut.
6. Finalization
Assemble the cake. Spread the sides with the reserved cream. Finally, arrange the slices of burnt sugar on top or on the edge, according to preference. For holidays, I also sprinkle ground nuts over the cream, but it's not mandatory.
Why I make the recipe often
I like it because it doesn't require complicated utensils and I can clearly control each layer. The cake holds well and doesn't get soggy too quickly. I can make it a day in advance of serving. The egg and butter cream is classic, without artificial taste.
Tips and variations
Tips
- The layers bake very quickly, keep an eye on the oven each time.
- If you don't use stabilizer in the cream, make sure the butter is high-fat and the egg cream is completely cooled.
- For the glaze, work quickly and use a butter-greased knife, otherwise the burnt sugar will stick.
Substitutions
- You can use butter with a different fat content, but the final texture will be different.
- The vanilla in the cream can be replaced with a pod, but do not omit the vanilla.
- If you don't have stabilizer, it can be done without, but the cream will be a bit softer, especially if it's warm in the kitchen.
Variations
- It can be decorated with ground nuts or slices of burnt sugar arranged on the edge.
- Sometimes I leave the glaze only on half of the layer, so it's not too hard when cutting.
- It can also be served without slices of burnt sugar on top, just with the leveled cream.
Serving ideas
- It works for holidays, especially Christmas, but also for birthdays.
- After a day in the fridge, it cuts more easily and the layers are nicely arranged.
- Keep the glazed slices in the fridge to prevent the burnt sugar from melting.
Frequently asked questions
1. Can I bake more layers at once?
Yes, if you have large enough trays and the oven heats evenly, two layers can be done simultaneously.
2. Can brown sugar be used for the glaze?
I do not recommend it, because brown sugar caramelizes differently and the glaze can burn more easily.
3. Can I make the layers a day in advance?
Yes, leave them on paper, completely cooled, lightly covered, so they don't dry out.
4. How do I know if the cream is beaten enough?
When the butter with cocoa is fluffy and the cooked cream is cold, in the end, it should be homogeneous and not leave water on the surface.
5. Can the burnt sugar glaze be omitted?
Yes, if you don't want a crunchy layer, you can leave the cake just with cream.
Nutritional values (estimate for 1 slice out of 16)
Calories: approximately 340 kcal
Proteins: 5 g
Fats: 21 g
Carbohydrates: 31 g
The values are estimates and may vary depending on the size of the eggs, type of butter, and thickness of the layers.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. The burnt sugar glaze becomes crunchier as it sits, but it does not affect the taste. Reheating is not recommended. It can be sliced directly from the fridge.
This is how I make the Dobos cake with cocoa cream, with clear steps, without unnecessary improvisations.