Hungarian cuisine: Dobosh cake

Hungarian Cake “Dobosh”

Hungarian Cake "Dobos"

30 90

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Good afternoon! I offer you a delicious delicate cake, which is very difficult to tear yourself away from! Tender sponge cake, custard, chocolate and almond praline

Ingredients

sponge cake
eggs 7 units
sugar 150 г
flour 150 г
cream
milk 0,5 л
egg yolk 1 pc
sugar 120 г
starch 1 tbsp.
vanilla sugar 1 tsp.
milk chocolate 60 г
condensed milk 50 г
butter 250 г
praline
almonds 200 г
sugar 200 г
decoration
sugar 100 г
water 30 ml

General Information

Complexity

Easy

Step by step recipe with photo

Hungarian cake "Dobosh" photo to recipe 1

To prepare the sponge cake: Separate the egg whites from the yolks. Beat the egg yolks with half the sugar until it has dissolved. The mass should increase in volume by 2-3 times. Add some of the remaining sugar to the whites and whip, gradually adding all the sugar, until stiff peaks. The whipped egg whites should stick to the sides of the bowl and not leak.

Add the beaten egg yolks to the egg white mixture, mix and gradually add the sown flour in several steps.

Place the biscuit dough in a piping bag with a round tip of a small diameter, and spiral it onto a baking sheet 18 cm in diameter. You will have 8 shortcakes.

Bake the cakes in a preheated oven at 220°C for 5-7 minutes. Leave the ready cakes to cool.

Prepare the cream: Boil milk with vanilla sugar. In a bowl mix sugar and egg yolk. Add some warm milk and starch. Stir everything well. Pour some of the hot milk into the mass and stir it. As soon as the milk boils, pour the yolk mixture in a thin stream and make the cream. The consistency of the cream will be something like liquid semolina.

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The ready cream should be put at once in a bowl and cooled. Melt chocolate in a water bath or in a micro and add to the custard, add boiled condensed milk, stir and then leave to cool.

For the praline, place the almonds and sugar in a heated ladle. Keep on the heat, stirring, until caramelized. The sugar should be completely dissolved and brown.

Place the mixture on a silicone mat or baking paper, spread evenly and cool. Carefully separate and set aside 8 nuts for decoration.

Fill a ladle with 100g of sugar and 30ml of water. Stir to combine. Use a pastry brush soaked in water to remove any sugar crystals from the sides of the ladle. Place on a fire and bring to a boil. Carefully remove the foam (if any) and continue to boil, without stirring, until a delicate caramel color. Put the ladle with the finished caramel in cold water for a few seconds to stop the boiling process. Next, wipe the ladle with a towel to prevent water droplets from getting into the caramel.

Place one biscuit cake on baking paper and pour the caramel on it, very quickly distribute it evenly over the cake. Quickly move the cake on a cutting board and before the caramel hardens cut it into 8 pieces with a knife greased with vegetable oil.

Chop the cooled nuts with a knife until they become crumbs. Put 2/3 of the nuts in a blender/grinder and grind to a dense almost paste-like mass.

Beat 250 g of room temperature butter until white, add the cooled custard and mix. At the end, add the praline and mix again until smooth. The custard turned out to be quite liquid, and I was beginning to worry that it would go slushy and nothing would come out. I added it in batches to the butter and beat it on high speed – it came out great! The cream was soft and fluffy. It didn’t drip and kept its shape :a_yahoo!

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Assembling the cake: Assemble the cakes, laying them with a thin layer of cream. Top and sides of the cake also smooth out the cream. Sprinkle the sides with crocant.

On the surface of the cake with a piping bag drain around the perimeter of 8 “hats” of the remaining cream. Put a piece of caramel sponge cake on each one. On the other side lay the nuts, as if supporting the biscuit from below.

Put the cake in the fridge for several hours to soak it.

My praline turned out a bit coarse, because there is no grinder, and I ground it in a combine as finely as I could

Dobosh Cake

Here is a recipe for Dobos cake. This is an amazing Hungarian cake of six delicate sponge cakes, chocolate cream and caramel icing. This delicious cake is definitely worth making – for family dinners and for grand celebrations.

Prepare the ingredients for the sponge cakes.

And the products for the chocolate cream.

For the caramel frosting, you will need sugar, butter and water.

How to make a cake “Dobosh”:

Separate the whites from the yolks.

In a container to the yolks add half of the sugar for the cakes and vanilla sugar.

Beat the mixture with a mixer for about two minutes.

Add softened butter and flour.

Beat the mixture thoroughly with a mixer.

Whisk the egg whites for 10 minutes with a pinch of salt and the remaining icing sugar to a stiff foam. Carefully add the egg whites to the batter.

Knead the mixture until homogeneous.

Grease the form with butter and sprinkle with flour.

Bake 6 identical layers at 200 degrees for 10-13 minutes.

Prepare the cream. Melt butter for 30 seconds in a microwave. Add powdered sugar.

Knead the butter and powdered sugar well, add two eggs. Mix with a mixer.

Melt the chocolate in a water bath and add it to the cream. Add the cocoa as well. Mix and knead with a mixer. Place the cream in fridge for 1 hour.

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At the end of 1 hour, take out the cream and spread the cream on the cake.

Then put 5 layers of the cake on top of each other. Put the cake into fridge for 30 minutes.

Prepare the frosting. In a saucepan add sugar and water. Over low heat, melt sugar and add butter. Bring glaze to the boil. The frosting should have a light yellow color.

Put the rest of the cake on a wooden board and quickly, before the frosting solidifies, pour it on the cake. In the same quick motion cut the frosted crust into 8 pieces.

Let the frosting on the cake cool and harden, and then place all the pieces on the cake. Dobosh cake decorate to your liking. Leave the cake to soak for a few hours.

After time, cut the Hungarian cake “Dobosh” in portions. Bon appetit!

And the best thanks is to share the recipe :)

Qing Thursday, June 29, 2017. 13:01 #

Doesn’t it need baking soda? How will it rise?

Pie Maker Thursday, March 07, 2019. 16:26 #
Man Wednesday, June 22, 2022 2:45 pm #
NumberVan Thursday, August 18, 2022 2:15 pm #

If you whip the egg whites well there is no need for soda, the biscuit will be puffy due to the resulting foam, but there should not be a drop of egg yolk or all the efforts in vain.

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