Hungarian Dobosh Cake
Description
The baked goods come together simply and quickly. Dobos torte is a classic Hungarian cake that, according to the local confectioners’ canon there, must consist of six layers of sponge, caramel glaze, and chocolate cream. A fact known from history: Dobos torte was hugely popular with Austro-Hungarian Empress Elisabeth. A little later, already after Elisabeth’s time, enterprising Hungarians began exporting their cake to other countries—and that’s how I got to try it myself. The cake is genuinely worth making and paying attention to. I won’t vouch for how authentic the recipe is, but the fact that the cake turns out incredible with this recipe is a fact :) Good luck with baking. You can serve it with tea or coffee.
Instructions
- 1
Step 1
First of all, take the egg yolks and beat them with sugar and a small amount of powdered sugar. Then add flour, butter, and egg whites beaten to stiff peaks to the same mixture. Beat.
- 2
Step 2
Take a baking pan and grease it with butter. Pour one sixth of your dough into the pan, place it in an oven preheated to 200 degrees, and bake until the layer is done. In the same way, bake five more layers.
- 3
Step 3
Cool the finished layers.
- 4
Step 4
Using a mixer, beat 250 grams of butter (we already used the rest when making the cake layers), chocolate, cocoa, powdered sugar, rum, and eggs.
- 5
Step 5
Beat until smooth.
- 6
Step 6
Spread cream over our cake layers.
- 7
Step 7
Stacking the cake layers spread with cream one on top of the other, assemble the cake. Spread cream on the sides of the cake.
- 8
Step 8
Put the finished cake in the refrigerator for at least half an hour, or ideally for a couple of hours.
- 9
Step 9
The baked goods are ready. Serve with tea.