The famous Hungarian cake bears the name of its author József Dobos and traditionally consists of six sponge cake layers. Five of them are coated with chocolate buttercream, and the sixth is coated with caramel. That, in general, is all we know about this dessert. The exact recipe and nuances of preparation are in the realm of speculation and free imagination. If you don’t fantasize too wildly, you can try to recreate the confectionery masterpiece of the famous Hungarian. To the best of my modest capabilities, of course. In my opinion, it would be a sin not to try. Go? The highlight is definitely chocolate. To make the cream lighter, add a custard component to the oil base. And let’s “develop” the taste with alcohol and a pinch of salt, it will immediately become more expressive. This dense, buttery sponge cake with a lot of eggs in its composition will really appeal to eclair lovers - it definitely has something similar in it. Be sure to flavor the dough with vanilla so that the egg smell does not come to the fore. And let there be lemon too - this is one of the best companions for chocolate. The zest goes into the dough, the juice goes into the impregnation for the cakes. The finishing touches are some coffee and nuts. And caramel! Brittle, shiny, dark gold color. The cake turned out simply charming, there’s no other way to put it. The originality of the recipe is in question, what can you do about it? But the look and taste are fantastic!
To prepare Dobosh cake you will need the following ingredients:
Dough: 9 eggs, 250 g butter, 250 g sugar, 280 g flour, zest of one lemon, pinch of vanillin, pinch of salt.
Cream: 260 g butter, 130 g sugar, 2 yolks, 450 ml milk, 200 g chocolate (74%), 2 tbsp. l. starch, 3 tbsp. l. cocoa, 1 tbsp. l. cognac, 0.5 tsp. salt, a pinch of vanillin.
Impregnation: 40 ml strong coffee, 40 ml lemon juice, 1 tbsp. l. sugar, 1 tbsp. l. cognac
Caramel: 200 g sugar, 50 ml water, 1 tsp. lemon juice.
100 g of any nuts for sprinkling.
Culinary collection from MilleFeuille
As S.I. Ozhegov’s dictionary tells us, “Magyars” is the self-name of the Hungarians, which means that we can say a huge thank you to them for this wonderful cake recipe. Delicate honey cake with very tasty semolina cream. Suitable for festive feasts and on weekdays for home tea drinking. The cake is very simple to make, but the result is an amazing taste of the dessert, which can also be stored for a long time (although the latter is unlikely to happen
