Dobos Cake like in childhood

Dobos Cake Like in Childhood

Who doesn't remember the unmistakable taste of Dobos cake, a true delicacy that takes us back in time to our childhood days? This classic recipe combines delicate layers of sponge cake with a rich cream, and its caramelized sugar glaze adds a touch of elegance. In the spirit of flavor and memories, I invite you to prepare this cake at home, carefully following each step.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 10-12

Ingredients

*For the layers:*
- 14 eggs (fresh, at room temperature)
- 280 g sugar (preferably fine sugar for better dissolution)
- 240 g flour (type 000 for a fine texture)

*For the cream:*
- 6 eggs (again, fresh and at room temperature)
- 250 g sugar (fine, to sweeten the cream)
- 400 g milk chocolate (choose a high-quality chocolate)
- 300 g butter (85% fat, for a rich cream)

*For the sugar glaze:*
- 100 g sugar
- 50 g butter

Preparation

1. Preparing the layers: Start by separating the egg whites from the yolks. In a large bowl, add the yolks and 140 g of sugar. Beat the mixture with a mixer until creamy and light in color, about 5-7 minutes. Make sure the sugar is completely dissolved.

2. Beating the egg whites: In another bowl, beat the egg whites with the remaining 140 g sugar until you achieve a stiff, glossy foam. This step is essential for giving the layers an airy texture.

3. Mixing the ingredients: Gradually add the flour to the yolk mixture, gently folding with a spatula to avoid losing the air from the egg whites. Then, gradually incorporate the egg white foam, mixing with circular motions from the outside in.

4. Baking the layers: Prepare a baking tray measuring 30x40 cm, greased with butter and dusted with flour or lined with baking paper. Use about two large tablespoons of the mixture for each layer and spread it evenly. Bake at 220°C for about 5 minutes, or until the layers are lightly golden. After baking, let them cool on a wire rack. If you used baking paper, you can easily peel off the layers.

5. Preparing the cream: In a saucepan, add the eggs and 250 g sugar, then cook over steam, stirring constantly to prevent the eggs from curdling. When the mixture becomes a thick cream, add the chocolate broken into small pieces and stir until completely melted. Let it cool slightly, then incorporate the cubed butter, mixing until you achieve a smooth and velvety cream.

6. Sugar glaze: In a clean saucepan, caramelize 100 g of sugar, being careful not to burn it. When it turns golden, add the butter and stir until melted. Pour the caramel onto a work surface covered with baking paper and let it cool. Once hardened, break it into small pieces.

7. Assembling the cake: On a serving platter, place the first layer, then spread a generous layer of cream. Continue alternating layers of cake and cream until the end. Use the remaining cream to cover and decorate the top and sides of the cake.

8. Decorating: Sprinkle the pieces of caramelized sugar on top of the cake, giving it a crunchy and appetizing look.

9. Cooling and serving: Let the cake sit in the refrigerator for a few hours, ideally overnight, to allow the flavors to develop. Serve chilled, cut into slices, alongside a cup of tea or coffee.

Practical tips

- Make sure the eggs are fresh and at room temperature for the best results.
- You can customize the cream by adding a few drops of vanilla or rum essence for extra flavor.
- If you want to try a less sweet version, you can opt for dark chocolate or 70% cocoa chocolate.
- The Dobos cake keeps very well in the refrigerator and becomes tastier after a few days.

Frequently asked questions

1. How many layers do I need for the Dobos cake?
- Typically, between 8 and 10 layers are used, depending on the desired thickness.

2. Can I use another type of chocolate for the cream?
- Absolutely! White chocolate or combinations of dark and milk chocolate can add an interesting twist.

3. How can I reheat the cake before serving?
- It is recommended to serve it cold. However, if you prefer to enjoy it at room temperature, let it sit out for about 30 minutes.

Ideal pairings

This cake pairs wonderfully with a cup of aromatic coffee or fruit tea. You can experiment with a vanilla sauce or vanilla ice cream, which will add a refreshing note to the sweet cake.

The Dobos cake is more than just a dessert; it is a journey into childhood memories, a symbol of joy and gatherings with loved ones. Prepare it with love and enjoy every slice!

 Ingredients: Ingredients for the sheets: 14 eggs, 280 g sugar, 240 g flour. For the cream: 6 eggs, 250 g sugar, 400 g milk chocolate, 300 g butter (85% fat). Sugar glaze: 100 g sugar, 50 g butter.