Dobos Cake

Dobos Cake: A Classic Delight with Unmistakable Flavors

The Dobos cake is a masterpiece of pastry, loved by all who appreciate refined sweets. This cake, with delicate layers of sponge cake and a rich cream, is perfect for any special occasion, from birthdays to holidays. So, get ready to enjoy a unique culinary experience, where each step will bring you closer to an extraordinary result.

Total preparation time: 2 hours
Preparation time: 40 minutes
Baking time: 30 minutes
Number of servings: 12

Ingredients:

For the sponge:
- 3 thin layers of sponge cake (each layer cut in half lengthwise, resulting in 6 layers)
- 6 eggs
- 180 g sugar
- 120 g flour
- 60 g melted butter
- 1 pinch of salt

For the cream:
- 120 g sugar
- 50 ml water
- 150 g butter (at room temperature)
- 40 g good quality cocoa powder
- 3 packets of vanilla sugar
- 1 vial of rum essence

For the burnt sugar glaze:
- 150 g sugar
- A few drops of vinegar (or lemon juice, depending on preference)

Preparing the sponge layers:

1. Start by preheating the oven to 180°C. Prepare a baking tray (approximately 30x40 cm) and line it with parchment paper. It is essential to have a well-prepared tray to achieve thin and even layers.

2. In a large bowl, beat the eggs with the sugar and pinch of salt until the mixture becomes frothy and doubles in volume. This step is crucial for obtaining a fluffy sponge cake.

3. Gradually add the sifted flour and mix with a spatula, using gentle up-and-down motions to avoid losing air in the mixture. Finally, incorporate the melted butter.

4. Pour the mixture evenly into the tray and level it with a spatula. Bake in the oven for 10-12 minutes or until the sponge is lightly browned and passes the toothpick test.

5. Once the sponge has cooled, cut it with a sharp knife in half lengthwise. You will obtain 6 thin layers, which will be the base of your cake.

Preparing the cream:

1. In a small saucepan, add the sugar and water. Boil the mixture over medium heat, stirring constantly until the sugar completely dissolves. Once it reaches a boiling point, let it boil for 2-3 minutes, then turn off the heat and let the syrup cool.

2. In a separate bowl, cream the butter with the cocoa until a smooth cream is obtained. It is important that the butter is at room temperature so that the cocoa incorporates well.

3. Gradually add the cooled sugar syrup, continuing to mix until the cream becomes homogeneous. Add the vanilla sugar and rum essence, mixing well to evenly distribute the flavors.

Preparing the glaze:

1. In a saucepan, add the sugar and a few drops of vinegar. Heat over medium heat, stirring constantly, until the sugar caramelizes. It is important to be careful here, as burnt sugar can catch fire quickly and burn.

2. Once the sugar has reached a golden hue, quickly pour it over the first layer of sponge. Use a spatula to level the glaze, but work quickly as it will harden rapidly.

Assembling the cake:

1. Place the first layer of sponge on a serving platter and spread a uniform layer of cream on it. Continue to add layers of sponge, spread with cream, until you have finished all 6 layers.

2. On top of the last layer, place the glazed pieces of sponge so that they cover the entire length of the cake. This detail not only adds aesthetic appeal but also a crunchy texture, thanks to the caramelized glaze.

3. If desired, you can coat the edges of the cake with ground nuts to give it a rustic look and an additional flavor.

Serving suggestion:

The Dobos cake is delicious served with fruit tea or aromatic coffee. You can also add some fresh fruits alongside, such as raspberries or strawberries, for a pleasant contrast.

Useful tips:

- Make sure all ingredients are at room temperature before starting preparation. This will help achieve a finer and more homogeneous texture.
- When preparing the glaze, it is essential to work quickly, as caramelized sugar hardens rapidly.
- If you do not like cocoa, you can use melted chocolate in the cream, giving the cake an even more intense flavor.

Nutritional information (per serving):

- Calories: approximately 350
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 4 g

Frequently asked questions:

1. Can I use another type of sugar for the glaze?
Yes, you can experiment with brown sugar to achieve a more caramelized flavor.

2. How can I keep the Dobos cake longer?
You can store it in an airtight container in the refrigerator, but make sure it is not exposed to moisture.

3. Can I make the cake without rum essence?
Of course! You can omit the rum essence or replace it with vanilla essence for a different flavor.

Possible variations:

If you want to add a touch of originality, you can add a layer of fruit jam between the sponge layers and cream, such as apricot or sour cherry jam. This will provide a pleasant contrast of flavors and additional moisture to the cake.

In conclusion, preparing the Dobos cake may seem challenging, but with patience and attention to detail, you will achieve a dessert that will surely impress everyone who tastes it. Enjoy every slice and cherish the moments spent in the kitchen!