Dobos Cake with Hazelnuts

Hazelnut Dobos Cake – A Perfect Indulgence

Preparation time: 30 minutes
Baking time: 7-9 minutes per layer
Total time: 1 hour
Number of servings: 12

I invite you to embark on a delicious culinary journey by creating a Hazelnut Dobos Cake, a true masterpiece of desserts. This cake pays homage to tradition, but with a personal touch that makes it unique. It is perfect for special occasions, anniversaries, or simply to treat yourself on the weekend.

The history of Dobos cake is fascinating, with deep roots in the tradition of pastry chefs, and today it is recognized as a symbol of pastry art. With each layer of light sponge and rich cream, this cake will take you into a world of flavors and textures that will delight your senses.

Ingredients

For the sponge:
- 6 eggs, separated
- 130 g sugar
- 1 teaspoon vanilla extract
- 30 g sifted flour
- 75 g ground hazelnuts
- A pinch of salt

For the cream:
- 200 g dark chocolate, melted
- 700 g butter or margarine at room temperature
- 150 ml water
- 250 g sugar
- 6 egg whites
- 1 teaspoon citric acid
- 50 ml brewed coffee
- 40 g sifted cocoa powder
- A pinch of salt

For decoration and assembly:
- 200 g sugar
- 50 g hazelnuts, lightly roasted and peeled
- Rum, for brushing the layers (optional)

Preparation

Step 1: Preparing the Layers

1. Preheat the oven to 180°C. This is the perfect temperature for baking the layers, ensuring they become light and fluffy.

2. Line 4 rectangular baking trays (30x40 cm) with parchment paper. Draw 2 circles of 20 cm diameter on each sheet, then turn them upside down on the tray. This trick helps you achieve evenly sized layers.

3. Beat the egg whites until foamy with a mixer, then gradually add 3 tablespoons of sugar, continuing to mix until you achieve a stiff foam. This step is essential for getting airy layers.

4. In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes creamy and light in color. Add the vanilla extract and mix well.

5. Gently fold in the sifted flour, ground hazelnuts, and salt into the egg yolk mixture. It is important to use a spatula and mix carefully to avoid losing air in the mixture.

6. Incorporate the beaten egg whites in 3 batches, gently folding from the bottom up.

7. Divide the mixture into the drawn circles on the parchment paper (about 3 tablespoons of batter per circle) and spread it evenly to the edges. Bake the circles for 7-9 minutes. When the layers are golden and slightly springy to the touch, they are ready. Allow them to cool completely.

Step 2: Preparing the Cream

1. Caramelize the sugar with water in a saucepan over medium heat, stirring gently until it starts to turn golden. Make sure not to leave it on the heat too long, or it will become bitter.

2. Beat the egg whites with the citric acid until foamy. Then, gradually add the caramelized sugar syrup, continuing to mix until the mixture cools down. This is the secret to an airy and delicious cream.

3. With the mixer set to medium speed, add the butter or margarine, one tablespoon at a time, ensuring each tablespoon is well incorporated before adding the next.

4. Add the melted chocolate, coffee, cocoa powder, and a pinch of salt, mixing well until you achieve a smooth cream. Finally, let the cream sit at room temperature to firm up slightly before assembly.

Step 3: Assembling the Cake

1. Caramelize another 200 g of sugar until golden, then let it cool slightly.

2. Place the first layer on a serving plate. If desired, brush it with a bit of rum for extra flavor, then spread a thin layer of cream on top. Continue with the remaining layers, alternating them with cream.

3. Finally, cover the entire cake with cream and decorate it with the cooled caramelized sugar, roasted hazelnuts, and, if desired, with leftover cream or chocolate. Your imagination is the limit!

Useful Tips and Variations

- For extra flavor, you can add a few drops of rum extract to the buttercream.
- If you want a lighter version of the cream, you can reduce the amount of butter to 500 g and add some mascarpone cream.
- For a less sweet cake, you can use dark chocolate with a higher cocoa content.
- Serving: This cake pairs wonderfully with a cup of freshly brewed coffee or a fragrant tea. Add a touch of elegance with a slice of lemon on the side of the plate.

Nutritional Benefits

The Hazelnut Dobos Cake offers a balance of carbohydrates, proteins, and healthy fats, thanks to the hazelnuts and chocolate. Hazelnuts are rich in vitamins E and B, minerals, and antioxidants, making them a beneficial ingredient for health, contributing to heart health and improving cholesterol levels.

Frequently Asked Questions

- Can I use another type of nut? Absolutely! You can replace hazelnuts with walnuts, almonds, or any other type of nut you prefer.
- How long can the cake stay in the fridge? The cake stays fresh for up to a week when refrigerated.
- Is it possible to freeze it? Yes, you can freeze the unassembled layers, but the cream is not recommended for freezing.

This Hazelnut Dobos Cake is not just a recipe, but a love story with every layer, every flavor, and every bite. So, join this culinary adventure and treat yourself and your loved ones to a dessert that will leave unforgettable memories!

 Ingredients: For the dough: 6 eggs, separated; 130g sugar; 1 teaspoon vanilla essence; 30g sifted flour; 75g ground hazelnuts; a pinch of salt. For the cream: 200g dark chocolate, melted; 700g butter or Rama margarine, at room temperature; 150ml water; 250g sugar; 6 egg whites; 1 teaspoon citric acid; 50ml brewed coffee; 40g sifted cocoa powder; a pinch of salt. For decoration and assembly: 200g sugar; 50g hazelnuts, lightly toasted and peeled; rum, for brushing the cake (optional).