At the insistence of some friends, I made Dobos Cake for the first time, even though I'm not particularly fond of thin layers. I used a Hungarian recipe and adapted it for a smaller cake. Although baking the layers takes some time, the result is clearly appreciated, especially by my husband, who would eat Dobos anytime.
Quick Info
Total time: about 3.5 hours (including cooling)
Preparation time: 40-50 minutes (plus waiting times)
Baking time: about 60 minutes (individual baking of the layers)
Servings: 8 slices
Difficulty: medium
Recipe type: classic cake, suitable for occasions
Ingredients
Cake Layers:
4 eggs
85 g sugar
80 g flour
20 g butter
a pinch of salt
Cream:
2 eggs
150 g sugar
1 packet vanilla sugar
100 g dark chocolate
1 tablespoon butter
180 g butter (minimum 82% fat)
2 tablespoons cocoa powder
Caramel:
100 g sugar
Other ingredients:
butter for greasing the pan
Instructions
1. Cake Layers
1.1. Crack the eggs. Beat the egg whites with a pinch of salt until foamy. Gradually incorporate the sugar and continue beating until you achieve a stiff foam.
1.2. In a separate bowl, mix the egg yolks with the melted (but completely cooled) butter.
1.3. Add the yolk mixture to the egg whites. Gently fold with a spatula.
1.4. Gradually incorporate the flour with the spatula, using wide motions to avoid deflating the foam. Do not overmix.
1.5. Prepare a round cake pan (17 cm in diameter), line the bottom with parchment paper, and grease the edges with butter.
1.6. Divide the batter into 6 parts. Pour the first part into the pan, level it as evenly as possible, and bake each layer separately at 180°C for about 10 minutes. The exact time may vary, so check the layer: it should be lightly browned without being overly dry.
1.7. Remove the layer onto a cooling rack and repeat the process until you have 6 layers. Keep the batter in the fridge in the meantime and take from the edges, not the center.
2. Cream
2.1. In a heatproof bowl, combine the eggs, sugar, and vanilla sugar. Mix over a double boiler until the sugar completely dissolves. Do not let it boil.
2.2. Remove the bowl from the heat and mix the cream until it cools and thickens slightly.
2.3. Separately, melt the broken chocolate pieces with a tablespoon of butter, also over a double boiler. Let it cool to room temperature.
2.4. Gradually add the melted chocolate to the egg cream, mixing each time.
2.5. In a separate bowl, beat the butter until creamy.
2.6. Add the cocoa either directly to the butter while beating or to the chocolate cream. Then combine the two mixtures: gradually incorporate the chocolate cream into the whipped butter, not the other way around.
3. Assembly
3.1. Place the first layer on a serving plate. Spread a thin layer of cream. Continue with the next 4 layers and cream in between. Keep the last layer for the caramel.
3.2. Coat the edges and top of the cake with cream.
3.3. On top, using a piping bag or a spoon, place 8 dollops of cream at equal distances, where you will place the caramel triangles.
4. Caramel
4.1. Prepare everything in advance, as the caramelized sugar hardens quickly.
4.2. Place 100 g of sugar in a heavy-bottomed pan over heat. Let it melt without stirring too much; just swirl the pan when it starts to caramelize.
4.3. When the sugar is completely melted but not burnt, remove it from the heat.
4.4. Cut the last layer (the sixth) in half. Quickly spread caramel on the first half, level it with the back of a buttered knife, then cut it in half, and then each piece again into two, to make 4 triangles. Do the same with the other half, resulting in 8 triangles.
4.5. Place each caramel triangle on a dollop of cream, placing them gently to avoid breaking the caramel.
5. Cooling
Refrigerate the cake for 2-3 hours before cutting, to allow the cream to set and for clean slicing.
Why I make this recipe often
I've found that Dobos Cake keeps well in the fridge and is great for occasions or visits. It's tasty, substantial, and doesn't require complicated ingredients. Even though it's a bit tedious with the layers, the result is worth it, especially for those who appreciate classic recipes.
Tips and Variations
Tips
If you have a convection oven, you can bake two layers at once, but be mindful of the timing.
It's important that the butter in the cream is fatty (82%) and at room temperature.
Cutting the layer with caramel is easier if you use a knife greased with a bit of butter.
Use parchment paper only on the bottom of the pan; otherwise, the edges will turn out crispy.
Substitutions
You can use milk chocolate instead of dark chocolate, but the cream will be sweeter.
Cocoa can be omitted, but it adds a more intense chocolate flavor.
Variations
You can make the cake in a larger pan by doubling the ingredients.
If you don’t want to caramelize the final layer, you can simply decorate with cream and grated chocolate.
Serving Ideas
Slice with a knife dipped in hot water.
The cake is served cold, directly from the fridge.
Frequently Asked Questions
1. Can the layers be baked on parchment paper directly, without a special pan?
Yes, if you have parchment paper, you can spread the batter in circles on the back of a flat tray.
2. What do I do if I don’t have a mixer?
You can beat by hand with a whisk, but the cream and layers will be airier with a mixer.
3. Can I add more cream between the layers?
Yes, but you will need to proportionally increase the amounts of the cream ingredients.
4. Why did my caramel triangles harden too much?
Most likely, the caramel cooled before you cut the layer. It should be cut while the sugar is still hot.
5. Can Dobos Cake be made without caramel?
Yes, but it won’t be a classic Dobos. You can decorate with cream or grated chocolate.
Nutritional Values
Approximately, one slice of cake (out of 8 slices) has about 370-400 kcal.
Approximate macros per slice: 6 g protein, 21 g fat, 38 g carbohydrates.
These values are indicative, calculated based on the basic ingredients. The caramel and cream increase the energy value. The cake is not diet-friendly, but it is an occasional dessert.
Storage and Reheating
Dobos Cake stores very well in the fridge, covered, for up to 4 days. Freezing is not recommended. It does not need reheating and is served cold, while the caramel maintains its crunchy texture. If left uncovered for too long, the cream will develop a crust and the layers will dry out at the edges.
Quick Info
Total time: about 3.5 hours (including cooling)
Preparation time: 40-50 minutes (plus waiting times)
Baking time: about 60 minutes (individual baking of the layers)
Servings: 8 slices
Difficulty: medium
Recipe type: classic cake, suitable for occasions
Ingredients
Cake Layers:
4 eggs
85 g sugar
80 g flour
20 g butter
a pinch of salt
Cream:
2 eggs
150 g sugar
1 packet vanilla sugar
100 g dark chocolate
1 tablespoon butter
180 g butter (minimum 82% fat)
2 tablespoons cocoa powder
Caramel:
100 g sugar
Other ingredients:
butter for greasing the pan
Instructions
1. Cake Layers
1.1. Crack the eggs. Beat the egg whites with a pinch of salt until foamy. Gradually incorporate the sugar and continue beating until you achieve a stiff foam.
1.2. In a separate bowl, mix the egg yolks with the melted (but completely cooled) butter.
1.3. Add the yolk mixture to the egg whites. Gently fold with a spatula.
1.4. Gradually incorporate the flour with the spatula, using wide motions to avoid deflating the foam. Do not overmix.
1.5. Prepare a round cake pan (17 cm in diameter), line the bottom with parchment paper, and grease the edges with butter.
1.6. Divide the batter into 6 parts. Pour the first part into the pan, level it as evenly as possible, and bake each layer separately at 180°C for about 10 minutes. The exact time may vary, so check the layer: it should be lightly browned without being overly dry.
1.7. Remove the layer onto a cooling rack and repeat the process until you have 6 layers. Keep the batter in the fridge in the meantime and take from the edges, not the center.
2. Cream
2.1. In a heatproof bowl, combine the eggs, sugar, and vanilla sugar. Mix over a double boiler until the sugar completely dissolves. Do not let it boil.
2.2. Remove the bowl from the heat and mix the cream until it cools and thickens slightly.
2.3. Separately, melt the broken chocolate pieces with a tablespoon of butter, also over a double boiler. Let it cool to room temperature.
2.4. Gradually add the melted chocolate to the egg cream, mixing each time.
2.5. In a separate bowl, beat the butter until creamy.
2.6. Add the cocoa either directly to the butter while beating or to the chocolate cream. Then combine the two mixtures: gradually incorporate the chocolate cream into the whipped butter, not the other way around.
3. Assembly
3.1. Place the first layer on a serving plate. Spread a thin layer of cream. Continue with the next 4 layers and cream in between. Keep the last layer for the caramel.
3.2. Coat the edges and top of the cake with cream.
3.3. On top, using a piping bag or a spoon, place 8 dollops of cream at equal distances, where you will place the caramel triangles.
4. Caramel
4.1. Prepare everything in advance, as the caramelized sugar hardens quickly.
4.2. Place 100 g of sugar in a heavy-bottomed pan over heat. Let it melt without stirring too much; just swirl the pan when it starts to caramelize.
4.3. When the sugar is completely melted but not burnt, remove it from the heat.
4.4. Cut the last layer (the sixth) in half. Quickly spread caramel on the first half, level it with the back of a buttered knife, then cut it in half, and then each piece again into two, to make 4 triangles. Do the same with the other half, resulting in 8 triangles.
4.5. Place each caramel triangle on a dollop of cream, placing them gently to avoid breaking the caramel.
5. Cooling
Refrigerate the cake for 2-3 hours before cutting, to allow the cream to set and for clean slicing.
Why I make this recipe often
I've found that Dobos Cake keeps well in the fridge and is great for occasions or visits. It's tasty, substantial, and doesn't require complicated ingredients. Even though it's a bit tedious with the layers, the result is worth it, especially for those who appreciate classic recipes.
Tips and Variations
Tips
If you have a convection oven, you can bake two layers at once, but be mindful of the timing.
It's important that the butter in the cream is fatty (82%) and at room temperature.
Cutting the layer with caramel is easier if you use a knife greased with a bit of butter.
Use parchment paper only on the bottom of the pan; otherwise, the edges will turn out crispy.
Substitutions
You can use milk chocolate instead of dark chocolate, but the cream will be sweeter.
Cocoa can be omitted, but it adds a more intense chocolate flavor.
Variations
You can make the cake in a larger pan by doubling the ingredients.
If you don’t want to caramelize the final layer, you can simply decorate with cream and grated chocolate.
Serving Ideas
Slice with a knife dipped in hot water.
The cake is served cold, directly from the fridge.
Frequently Asked Questions
1. Can the layers be baked on parchment paper directly, without a special pan?
Yes, if you have parchment paper, you can spread the batter in circles on the back of a flat tray.
2. What do I do if I don’t have a mixer?
You can beat by hand with a whisk, but the cream and layers will be airier with a mixer.
3. Can I add more cream between the layers?
Yes, but you will need to proportionally increase the amounts of the cream ingredients.
4. Why did my caramel triangles harden too much?
Most likely, the caramel cooled before you cut the layer. It should be cut while the sugar is still hot.
5. Can Dobos Cake be made without caramel?
Yes, but it won’t be a classic Dobos. You can decorate with cream or grated chocolate.
Nutritional Values
Approximately, one slice of cake (out of 8 slices) has about 370-400 kcal.
Approximate macros per slice: 6 g protein, 21 g fat, 38 g carbohydrates.
These values are indicative, calculated based on the basic ingredients. The caramel and cream increase the energy value. The cake is not diet-friendly, but it is an occasional dessert.
Storage and Reheating
Dobos Cake stores very well in the fridge, covered, for up to 4 days. Freezing is not recommended. It does not need reheating and is served cold, while the caramel maintains its crunchy texture. If left uncovered for too long, the cream will develop a crust and the layers will dry out at the edges.