Drum cake
Dobos Cake: A Classic Delicacy with a Personal Touch
The Dobos cake is a symbol of pastry artistry, a masterpiece that combines a fine sponge, sweet cream, and a caramel glaze in perfect harmony. Created by pastry chef C. Jozsef Dobos in 1884, this cake has captured the hearts of those who have savored it, including Queen Elisabeth and Emperor Franz Joseph. Today, I will present an adapted version of this classic cake, inspired by the recipe passed down from my mother-in-law. It is a dessert that deserves to be enjoyed by the whole family, and the preparation process will turn any occasion into a feast.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1.5 hours
Servings: 12
Ingredients
For the sponge:
- 400 ml sour cream
- 200 g butter (1 stick) at room temperature
- 250 ml yogurt
- 200 g sugar
- 1 pinch of salt
- 1 teaspoon baking soda
- Flour as needed (approximately 400-500 g)
For the caramel cream:
- 300 g sugar
- 1 liter of whole milk
- 4 tablespoons flour
- 1-2 tablespoons cocoa powder (optional)
- 2 sticks of butter
- Rum essence
- 50 g chocolate for glazing (milk chocolate is ideal, but dark chocolate works too)
- 300 ml whipped cream (for decoration and glazing)
Step by Step
1. Preparing the Sponge
The first step is to prepare the sponge layers. In a large bowl, cream together the butter and sour cream until you achieve a creamy consistency. Add the sugar and yogurt, mixing well to combine. It is important for the butter to be at room temperature for easier incorporation into the mixture.
Helpful tips for the sponge:
- Ensure all ingredients are at room temperature to avoid lumps.
- You can use an electric mixer for a smoother batter.
Gradually add the sifted flour along with the baking soda and salt, mixing continuously until you obtain a soft but spreadable dough. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
2. Baking the Sponge Layers
After resting, divide the dough into 9 small balls. Dust a work surface with flour and roll each ball into a thin sheet, either round or rectangular, depending on your preference.
Baking tip:
- Use the back of a floured baking tray to roll out the sheets directly on it, making it easier to transfer them to the oven.
Prick each sheet with a fork to release air and bake at 180°C for 5-6 minutes, until the sheets are pale or lightly browned. Repeat the process for all sheets.
3. Preparing the Caramel Cream
In a saucepan, place the sugar and caramelize it gently, stirring constantly. Once it turns amber, extinguish it with 500 ml of milk, mixing well to dissolve all the caramel.
Frequently asked question:
1. Why do we need to caramelize the sugar?
Caramelizing the sugar adds a deep flavor and complex taste to the cream, giving it a unique character.
Mix the remaining milk with the flour to avoid lumps, then slowly add the mixture over the caramel. If desired, you can add cocoa for a hint of chocolate and rum essence for extra flavor.
Let the cream simmer, stirring constantly, until it reaches a consistency similar to that of sour cream. Remove from heat and add the cubed butter, stirring until completely melted.
4. Assembling the Cake
On a platter or in a baking dish, begin assembling the cake by spreading warm cream on each layer. Gently press them together to adhere. You can cover the cake with the remaining cream and sprinkle ground nuts or, as I did, create a chocolate glaze.
Serving suggestion:
- Allow the cake to cool in the refrigerator for a few hours so the layers soften and the flavors meld. Cut the cake into round portions using a plate.
For the glaze, melt the chocolate over a double boiler and add the liquid cream. Pour the warm glaze over the cake and decorate with whipped cream.
5. Decorating and Serving
Once the cake is assembled and glazed, you can add a sprinkle of powdered sugar or caramel on top for an elegant touch. This cake is best served with a cup of coffee or tea, but it can also be enjoyed with a glass of sweet wine.
Nutritional Benefits
Although the Dobos cake is a rich dessert, it offers some nutritional benefits due to its ingredients. The sour cream and butter provide healthy fats, while the milk is an excellent source of calcium. However, like any dessert, consumption should be moderate.
Possible Variations
If you want to experiment, you can try adding berries between the layers or use white chocolate instead of dark chocolate for the glaze. Additionally, for a lighter version, you can replace the butter with coconut oil.
This Dobos cake is more than just a dessert; it’s an experience that brings the family together. Whether for a special celebration or an ordinary day, this cake will add a touch of elegance and joy. Savor every bite and share it with your loved ones!
Ingredients: Ingredients for the base: 400 ml sour cream, 200 g butter (1 pack), 250 ml yogurt, 200 g sugar, a pinch of salt, 1 teaspoon baking soda, flour as needed for a soft dough that can be rolled out (400-500g). Ingredients for the cream: 4 tablespoons flour, 300 g sugar, 1 liter sweet milk, 1-2 tablespoons cocoa (optional, I didn't use it), 2 packs of butter, rum essence, 50 g chocolate for glazing (milk chocolate works well, but I used cooking chocolate), 300 ml whipped cream (for decoration and glazing).
