Dobosch cake is a traditional Hungarian cake. As a rule, such a dessert consists of six layers of biscuit, carefully coated with chocolate cream. Such a cake does not require special decoration. Usually the finished treat is covered with a thin layer of caramel glaze. In the toga, a very tasty and original cake is obtained.
A bit of history
Dobosh cake has its own story. There was a recipe for making this dessert not from scratch. The delicacy was first made in 1885 and was intended for the national Hungarian exhibition. Confectioner Jozsef Dobosch created a real masterpiece. A cake with six layers of biscuit and chocolate cream has won many hearts.
It is worth noting that the dessert remains fresh and tasty for 10 days. The confectioner published his unique recipe only in 1906. In Hungary, the Dobosch cake is still being prepared in accordance with all the recommendations of the original source. In addition, this dessert was a favorite delicacy of Elizabeth - Empress of Austria-Hungary, who was the wife of Franz Joseph. Thanks to this addiction, the Dobosh cake began to be delivered to other states.
Classic recipe
Today there are many variations of this dessert. Here is his classic recipe. To prepare cakes with a diameter of 22 centimeters, you will need:
- Egg yolks - 6 pieces.
- Powdered sugar - 50 grams.
- Egg whites - 6 pieces.
- Wheat flour - 100 grams.
- Butter, softened, butter - 35 grams.
To make a chocolate cream you will need:
- Chicken eggs - 4 pieces.
- Icing sugar - 200 grams.
- Softened butter - 235 grams.
- Cocoa powder - 35 grams.
- Vanilla Sugar - 17 grams.
- Melted cocoa butter - 35 grams.
- Chocolate, preferably black - 200 grams.
Cooking dough
Beautiful cakes from Hungary quickly gained popularity. However, few people know that the process of their manufacture is not so simple. To begin with, you should grind the egg yolks with half the icing sugar, and whites - beat with the second half. After this mixture must be combined. It is best to introduce whipped proteins into the yolk mass, alternating them with flour.
Butter before adding to the dough should be melted. After this, the resulting composition must be carefully introduced into the egg-flour mixture. Mix oil gently. Knead the dough thoroughly.
Making cakes and cream
To make the Dobosh cake tidy, you should immediately divide the dough into 6 equal parts. Bake a sponge cake in a round form. It is better to cover the container with parchment. Cakes should turn golden. The temperature should be set the same as when baking ordinary biscuit.
While the cakes are baked, you can prepare the cream. To do this, beat the eggs with powdered sugar in a water bath. The resulting mass must be cooled to a temperature of 30 ° C. In a separate container, beat the melted butter. After that , cocoa powder, cocoa butter and vanilla sugar must be added to the resulting mass. In a water bath you need to dissolve a bar of dark chocolate. It must be connected to the oil base.
In conclusion, the egg mass and chocolate should be mixed. The components should be mixed well.
How to make a cake with Dobosh chocolate cream?
To begin with, you should choose the most successful cake and put it aside. It is suitable for the final layer. On a beautiful dish, put the first biscuit cake and carefully lubricate it with chocolate cream. The fifth cake should be left uncovered.
The biscuit set aside must be carefully cut into even segments. Their number can be arbitrary. Each segment must be coated with caramel glaze and left for a while.
The fifth cake should be greased with cream, and then small balls should be dropped onto it using a pastry syringe . They should be placed in a circle so that in the future they could lay out the sixth biscuit, cut into pieces. Spread the segments at an angle. At the end of the side of the dessert, you can sprinkle with biscuit crumbs. That's all. Hungarian Dobosch cake is ready.
Option number 2
To prepare a biscuit you will need:
- Chicken eggs - 7 pieces.
- Icing sugar - 150 grams.
- Wheat flour - 100 grams.
- Starch - 50 grams.
To prepare the cream:
- Egg yolk - 2 pieces.
- Powdered sugar, sifted - 150 grams.
- Butter, softened - 250 grams.
- Chocolate, preferably black - 150 grams.
- Cherry water. If necessary, you can replace with liquor or cherry vodka - 1 tablespoon.
To make caramel:
- Sugar - 150 grams.
- Lemon juice - 1 tablespoon.
How to make a biscuit?
Creating beautiful cakes is not so easy. To make a Hungarian dessert, you must carefully follow all the recommendations. First you need to cook the dough. To do this, divide the eggs into yolks and proteins. Otherwise, the dough will not work. Beat the yolks carefully with powdered sugar. The same should be done with proteins. The result should be a strong foam. After this, beaten yolks need to be combined with proteins.
Flour should be mixed with starch, and then sifted to the finished egg mass. Mix the composition carefully. The finished dough is best divided immediately into 6 parts. Bake cakes is in a round form, the diameter of which is from 22 to 24 centimeters. Grease the container in advance with oil and sprinkle with flour. Bake a biscuit at a temperature of 200 ° C. Each cake takes about 8 minutes.
How to form a Dobosh cake?
The recipe for this dessert is quite simple. After the cakes are ready, they need to be removed from the molds and cool. During this time, you can prepare the cream. Melt dark chocolate in a small bowl. This is best done in a water bath. In a deep container, you should combine the yolks, butter and powdered sugar. The mass should be gently whipped, and then mix it with cherry water. Chocolate should be gradually introduced into the resulting composition.
Now you can form a cake. Each layer of biscuit must be smeared with cream. Five cakes take about ¾ impregnation. Grease the sides of the finished cake with the rest of the cream.
Sixth cake should be cut into 12 parts. Segments need to be coated with caramel glaze. To prepare it, mix sugar and lemon juice in a deep container. The ingredients must be caramelized. In the process of preparation, the composition should be constantly stirred.
Segments covered with caramel must be carefully laid out on top of the dessert. Dobosh cake is ready.