Dobos cake

Dobos Cake - A Masterpiece of Confectionery

The Dobos cake is a classic recipe, celebrated worldwide for its delicious layers of sponge and fine cream. Designed to impress both visually and in taste, this cake has a rich history and is often associated with special occasions. I invite you to discover how to prepare it at home, step by step, so you can bring a touch of magic to every slice.

Preparation Time: 1 hour
Baking Time: 40 minutes
Total Time: 1 hour and 40 minutes
Servings: 12

Ingredients

For the sponge:
- 10 large eggs
- 200 g sugar
- 1 lemon (juice and zest)
- 1 packet of vanilla sugar
- 1 pinch of salt
- 120 g flour

For the cream:
- 300 g butter (at room temperature)
- 250 g dark chocolate (minimum 70% cocoa)
- 2 tablespoons cocoa powder
- 5 tablespoons water
- 6 large eggs
- 270 g sugar
- 1 packet of vanilla sugar

For the caramel:
- 250 g sugar
- Juice of 1 lemon

Preparing the Sponge

1. Preparing the Batter: Start by separating the egg yolks from the whites. In a large bowl, use a mixer to beat the yolks with the salt, sugar, vanilla sugar, lemon zest, and juice. Continue mixing until the mixture becomes creamy and doubles in volume. This step is crucial for achieving airy sponge layers, so take your time.

2. Adding the Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Then, gradually fold the beaten whites into the yolk mixture, alternating with the flour. Use a spatula to gently incorporate the ingredients, being careful not to lose volume.

3. Baking the Sponge: Divide the batter into 10 equal portions. To save time, you can use two cake pans and cut 3 sheets of parchment paper to bake multiple layers simultaneously. Pour 3 tablespoons of batter into each pan, spreading it evenly from the center to the edges. Place the pans in a preheated oven at 200 degrees Celsius and bake each sheet for 4-5 minutes.

4. Cooling the Sponge: After baking, remove the layers from the pans and let them cool on a wire rack. Continue baking the remaining sheets, ensuring they are thin enough to be easily rolled.

Preparing the Cream

1. Melting the Chocolate: In a saucepan, mix the cocoa powder with water and add the broken chocolate pieces. Place the mixture over low heat and stir until the chocolate is completely melted. Let it cool slightly.

2. Egg Cream: Whisk the whole eggs with the sugar over a double boiler on low heat until the mixture becomes frothy and creamy. This technique enhances the cream's texture, making it smoother and fluffier.

3. Combining the Ingredients: Once the egg cream has cooled, gradually add the melted chocolate to the whipped butter. Make sure to mix well to achieve a smooth and delicate cream. Allow the cream to cool for 15-20 minutes.

Assembling the Cake

1. Filling the Layers: Use the prepared cream to fill each sponge layer. The last layer will be reserved to be covered with caramel. Coat the cake with a thin layer of cream, and if desired, you can decorate the edges with crushed nuts or almonds.

Preparing the Caramel

1. Melting the Sugar: Place the sugar in a saucepan over very low heat, stirring constantly to prevent burning. When the sugar is completely melted and has turned golden, remove it from the heat and add the lemon juice. This will help prevent the caramel from crystallizing.

2. Applying the Caramel: Pour the caramel over the last sponge layer and spread it evenly. Use a sharp knife greased with butter to cut the cake into 10-12 slices while the caramel is still warm. Allow it to cool completely.

3. Decorating the Cake: Arrange the caramel slices on top of the cake, adding rosettes of the remaining cream on top for an elegant presentation. You can also decorate with grated chocolate or fresh fruit for a festive look.

Practical Tips

- Buy quality ingredients: Use high-quality dark chocolate and butter with a high-fat content to achieve a rich cream.
- Cooling the sponges: Ensure the sponges are completely cooled before filling them to prevent the cream from melting.
- Variations: You can add additional flavors such as coffee or liqueur to the chocolate cream for an interesting twist.

Recommended Pairings

The Dobos cake pairs perfectly with a cup of aromatic coffee or a fruit tea. You can also serve it alongside vanilla ice cream for a delightful contrast of textures.

Nutritional Benefits

The Dobos cake is rich in calories, due to the butter and sugar, but also full of antioxidants from the dark chocolate. A moderate slice can provide an energy boost and satisfy a sweet craving without being excessive.

Frequently Asked Questions

1. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to wrap it in plastic wrap to maintain freshness. Make sure to thaw it slowly at room temperature.

2. Can I use a different type of chocolate?
Absolutely! You can experiment with milk chocolate or white chocolate, but the flavor of the cake will be different.

3. Is it difficult to make?
While it may seem complicated, with patience and attention to detail, anyone can successfully prepare a delicious Dobos cake.

I invite you to turn this recipe into your own culinary creation. Whether you prepare it for a special occasion or simply to indulge yourself, the Dobos cake will surely bring smiles to the faces of your loved ones!