Dobos Cake with Hazelnuts
Dobos Cake with Hazelnuts - A Classic Delicacy with a Touch of Originality
If you are looking for a sophisticated yet accessible dessert, I invite you to discover the recipe for Dobos cake with hazelnuts. This cake, with delicate layers of sponge and a rich cream, will transform any occasion into a celebration. Whether it's an anniversary, a family gathering, or simply a special evening at home, this cake is sure to impress.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12
Ingredients
*For the sponge:*
- 6 eggs (separated)
- 130 g sugar
- 1 teaspoon vanilla extract
- 30 g flour (sifted)
- 75 g hazelnuts (ground)
- a pinch of salt
*For the cream:*
- 200 g dark chocolate (melted)
- 700 g butter (at room temperature)
- 150 ml water
- 250 g sugar
- 6 egg whites
- 1 teaspoon citric acid
- 50 ml coffee (brewed)
- 40 g cocoa powder (sifted)
- a pinch of salt
*For decoration and assembly:*
- 200 g sugar (for caramel)
- 50 g hazelnuts (lightly toasted and peeled)
- rum (for brushing the sponge - optional)
A bit of history
The Dobos cake has its roots in pastry tradition and was created by a renowned pastry chef. It quickly became a symbol of culinary mastery, appreciated for its combination of textures and flavors. In its hazelnut version, the cake adds a distinct flavor and a touch of freshness, making it even more special.
Step by step to a perfect cake
1. Preparing the sponges:
Start by preheating the oven to 180°C. This will ensure even baking of your sponges. Prepare 4 rectangular trays of 30x40 cm, lining them with parchment paper. Draw 2 circles with a diameter of 20 cm on each sheet of baking paper, then turn them so that the drawing is facing down on the tray.
2. Beating the egg whites:
Beat the egg whites until foamy with a mixer, gradually adding 3 tablespoons of sugar. Continue until you achieve a stiff, glossy foam. This step is crucial as the foam will give the sponges an airy texture.
3. Mixing the ingredients:
In another bowl, beat the egg yolks with the remaining sugar until they become a light and fluffy cream. Add the vanilla extract. Carefully fold in the sifted flour, ground hazelnuts, and salt. Then, gently fold in the beaten egg whites in 3 batches, ensuring that the mixture remains airy.
4. Baking the sponges:
Divide the batter into the 4 drawn circles, using about 3 tablespoons of batter for each circle. Spread the batter evenly to the edges and bake each sponge for 7-9 minutes until golden. Once baked, let them cool completely.
5. Preparing the cream:
In a saucepan, combine the sugar with water and boil the mixture over medium heat until it starts to caramelize. Meanwhile, beat the egg whites with citric acid until foamy. Gradually add the sugar syrup, continuing to mix until it cools.
6. Incorporating ingredients into the cream:
With the mixer on medium speed, add the butter, one tablespoon at a time, until fully incorporated. Then, add the melted chocolate, coffee, cocoa powder, and salt, mixing well until you obtain a smooth cream. It is recommended to keep the cream at room temperature for easier application.
7. Assembling the cake:
Caramelize the sugar for decoration and let it cool slightly. Place the first sponge on the serving plate and brush it with a little rum, if desired. Spread a thin layer of cream on it and repeat the process with the other sponges. Finally, cover the cake with the remaining cream.
8. Decorating:
Drizzle the cake with the caramelized sugar and decorate with the remaining cream and toasted hazelnuts. Beautiful images of your cake will surely bring compliments, so don’t hesitate to be creative!
Useful tips for a perfect result:
- Make sure all ingredients are at room temperature to achieve a good emulsion in the cream.
- Use quality chocolate to ensure an intense and refined taste.
- If you want to personalize your cake, you can add a splash of orange or lemon extract to the cream for a citrusy note.
Frequently asked questions:
- Can I replace hazelnuts with other nuts? Yes, you can use almonds or pecans according to your preference, but keep in mind that the taste and texture will vary.
- How long can the cake be kept? The cake can be stored in the refrigerator for up to a week, but it is best consumed fresh.
- What drinks pair well with Dobos cake? An espresso coffee or a sweet wine will highlight the rich flavors of the cake.
Nutritional benefits:
The Dobos cake with hazelnuts offers, besides an exceptional taste, valuable nutrients due to hazelnuts, which are a good source of healthy fats, proteins, and antioxidants. It is a dessert that, when consumed in moderation, can be part of a balanced diet.
I hope this recipe inspires you to create a delicious cake that will bring smiles to the faces of your loved ones! Don’t forget to share your impressions and enjoy every bite. Bon appétit!
Ingredients: For the dough: 6 eggs, separated; 130 g sugar; 1 teaspoon vanilla essence; 30 g flour, sifted; 75 g ground hazelnuts; a pinch of salt. For the cream: 200 g dark chocolate, melted; 700 g butter, at room temperature; 150 ml water; 250 g sugar; 6 egg whites; 1 teaspoon citric acid; 50 ml brewed coffee; 40 g cocoa powder, sifted; a pinch of salt. For decoration and assembly: 200 g sugar; 50 g hazelnuts, lightly roasted and peeled; rum, for brushing the cake (optional).
