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The author of this wonderful cake was the famous confectioner Dobos C. Jozsef from Budapest, who lived between 1847-1924. He created the cake in 1884 and presented it to the general public in 1885 at the National Exhibition in Budapest. Among the first to taste the cake were Queen Elizabeth and Franz Joseph of Austria. The original recipe has been well preserved for almost 20 years, during which time more than 120 variants circulated and was published in 1906 by the famous confectioner himself. The originality of the cake consists of thin countertops (11 at first and then 9 in number), delicious caramel cream, candied fruit, hazelnuts or walnuts, but especially in the unique way of arranging the caramel icing.
The famous cake is one of the creations that is a source of pride for Hungary.
I will present one of the variants of this cake, a little different from the original recipe and the one I have from my mother-in-law. For years the whole family enjoyed this wonderful cake.
- 400 ml sour cream
- 200 g butter (1 pack)
- 250 ml yogurt
- 200 g sugar
- 1 pinch of salt
- 1 teaspoon baking soda
- Flour for a soft, spreadable dough (400-500g)
- 4 tablespoons flour
- 300 g sugar
- 1 l of sweet milk
- 1-2 tablespoons cocoa (optional, I did not use)
- 2 packets of butter
- Esenta de rom
- 50 g chocolate for icing (milk chocolate is very good, but I used household chocolate)
- 300 ml whipped cream (for decoration and icing)
Preparation time: less than 90 minutes
RECIPE PREPARATION Dobos cake:
Countertop sheets prepare as follows: rub the butter with the cream, add the sugar and yogurt, mix the composition well and add in the rain sifted flour and mixed with baking soda and salt powder. A soft shell is obtained, but it can be stretched with a rod. Let the dough rest for 30 minutes and then divide the crust into 9 balls. Give a ball through the flour and spread a very thin sheet of round shape (I made them rectangular) either on a board or directly on the back of the shape on which you bake the sheet (the shape is lined only with flour), prick with a fork to remove air and bake for 5-6 minutes (when baking the sheets should be white or slightly browned). Do this until all the sheets are baked. I made 11 sheets but I only used 9. They can be kept until the next day when they are filled with caramel cream.
Cream prepare as follows: put the sugar in a saucepan and lightly caramelize (stir continuously in it), until it becomes copper. Quench with 500 ml of milk and mix until all the caramel dissolves. Dissolve the flour with the rest of the milk, mix well so that it does not remain lumpy and add it slowly over the caramel. Then you can add sifted cocoa (if you want) and a little rum essence (enough to accentuate the caramel flavor). Bring to the boil, stirring constantly, so that the cream does not stick, until it is the consistency of a cream. Turn off the heat and add in the hot caramel, one by one, stirring continuously, the diced butter.
For Assembly proceed as follows: in a tray or tray if the sheets are round, grease with hot cream sheet by sheet and place one on top of the other. Press lightly by hand so that the sheets stick to each other and either coat the cake with cream and sprinkle with ground walnuts or hazelnuts, or as I did, make a chocolate icing with whipped cream and decorate the cake.
Since I made the rectangular sheets, I left the cake in the fridge for a few hours, to soften the sheets well and I cut the round shape with the help of a plate. I did it glaze of chocolate and whipped cream (I melted the chocolate on a steam bath over which I added 100 ml of liquid whipped cream) which I poured hot over the cake and decorated with a little whipped cream. The rest of the composition that remained after cutting the cake I decorated with powdered sugar and caramel.
How to start other than what comes to my mind now: I hate to make sheets for the cake but when it comes to a good cake I sacrifice myself :). They look like sheets from Dobos cake they are the easiest to make, it is impossible not to come out because they stretch very easily and bake quickly.
The recipe below is an old one that I didn't make precisely because of the sheets :) and it's not the dobos cake version in the shape of a cake. Probably not the original recipe but I can write that it is a soft and light caramel flavored cake.
- 2 eggs
- 150g old powder
- 150g butter
- 1/2 pack baking powder (5g)
- 6 tablespoons sour cream
- 400 g flour
- 200g old
- 1/2 liter of milk
- 3 tablespoons flour
- 150g butter
- 2 tablespoons powdered sugar
1. The first time we make the sheets (they can be made a few days before). Rub the eggs, sugar and butter well until you get a paste.
In a bowl add flour mixed with baking powder, add egg paste, sour cream and make a softer dough.
2. Divide the dough into 5 pieces and make 5 sheets that we bake on the bottom of the tray lined with baking paper, at 160 C for 5-6 minutes (until they brown a little on the edges). The dimensions of the tray 27 * 39.
As you can see, I still had them & # 8222carpit & # 8221 but you should know that out of 5 sheets, one came out quite beautiful, so much so that I didn't photograph it :).
3. For the cream, caramelize the sugar and then lightly add the cold milk mixed with flour. Stir over low heat until thickened and then allow to cool.
4. Rub the butter with the powdered sugar until the sugar melts and then add little by little the chilled cream.
5. Fill the sheets and pour the icing on top. Melt the chocolate and add the oil then mix well.
6. The cake should be kept cold for about 2 hours then cut.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
The recipe for this cake has been a secret for decades. How to prepare Doboș
Thin countertop slices, number with husband, intense cream, crunchy glaze. "Dobostorta" is a Hungarian recipe that has been making waves in Romania for generations. The story of the Doboș cake takes us to Budapest in 1884. Dobos Jozsef, one of the great confectioners of the Empire, was challenged to invent a refined cake that could be stored and transported.
The cake was presented in 1885, at the first General Exhibition. It was the first butter cream cake. At the time, cakes were over-decorated, with floors and whipped cream, no sweetened butter. Franz Josef and his wife, Sissi, were among the first to taste the cake named after the author.
The legend in the kitchen
It is said that the butter cream appeared by mistake, the "culprit" being an uncle of Dobos, who put sugar in the butter. The master did not throw away the "compromised cream", but saved it with chocolate. The original recipe for the Doboș cake has 12 layers: 6 tops, interspersed, from bottom to top, with chocolate cream on top of the last being a layer of caramel. Dobos managed to keep the recipe secret for 21 years. It was not until 1906, when he retired, that he revealed it to the members of the Confectioners' Association in Budapest.
Recipe. Doboș cake
Ingredients: 100 g flour, 100 g powdered sugar, 6 eggs, 30 g butter (for sheets) 200 g powdered sugar, 370 g butter, 4 eggs, 200 g bitter chocolate (over 50% cocoa), 35 g cocoa, a powder salt (for cream) 100 g sugar, a drop of vinegar, a teaspoon grated butter (decor).
Preparation: From the ingredients for the countertop, mix the egg whites with 50 g of powdered sugar. Separately, mix the yolks with the rest of the sugar, then incorporate the egg white cream, add the melted butter and flour. Bake 6 sheets of cake with a diameter of 22 cm, at 160 degrees C, for 10 minutes each.
For the cream, mix the eggs with the sugar for 3 minutes. Put the composition in a steam bath, when it has thickened, remove from the heat and mix. Melt the chocolate and add to the cream. Separately mix the butter, cocoa and salt, and add the cream obtained previously, mixing after each addition. Leave the cream in the fridge for five minutes, then spread it over the first sheet of cake.
Place the second sheet on top, another layer of cream and so on until only one sheet remains. Coat the cake on the side in cream, then put the last top. Melt the sugar for decoration. When the caramelization starts, add the teaspoon of butter and the drop of vinegar, and mix everything quickly. The caramel is spread over the last sheet of cake.
Cream: 4 eggs, 150 g sugar, 2 chocolate bars or 2 tablespoons cocoa, 200 g fresh butter, 3 tablespoons icing sugar.
Rub the yolks with the sugar until they become like a cream. Add the flour and beaten egg whites. Grease the cake tin with butter, sprinkle with flour and pour from the composition so that the sheet is not thicker than the edge of the knife. Bake 7-8 sheets in a row, take them hot out of the pan and place them on the dough table. Cream for the cake: in a small pot placed in another bowl with boiling water, beat the whole eggs with sugar and vanilla, on the fire. It always beats until it starts to thicken. Add the soaked chocolate to the edge of the machine with a tablespoon of water or two tablespoons of cocoa rubbed with a little milk. When the cream is ready, set aside, stirring constantly until cool. Rub the butter foam, then mix slowly with the cream, after it has cooled completely. Place the sheets on top of each other, putting cream between them. Leave the last sheet aside until it is glazed with burnt sugar. Burn the sugar in a saucepan over high heat. When the sugar has completely melted and begins to darken in color, pour on the cake sheet and spread quickly with a long, hot knife until cool. If it still cools, put the cake sheet in the oven for a moment, so that the sugar, soaking, can spread well. While it is glazing, keep the cake sheet on a plate greased with oil, so that the drops of sugar flowing on the edges do not stick to the table.
Also with the knife, until the sugar cools completely, the slices of cake are meant, pressing well, to easily cut the cake. The sheet thus glazed is placed on top.
Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest
Cheerful Chefs participate in the Campaign organized by Dr. Oetker : & # 8222This winter, Santa is staying longer! & # 8222 . All you have to do is make cakes, which we did, trying to bring to your attention traditional sweets, prepared at home that remind us of childhood. This Tort Dobos is one of the recipes I participate with, I hope you like it and have it on the Christmas table. Don't be shy to serve dobos cake along with the wine Saint Anne of the Winery Oprisor .
240 g flour,
240 g sugar,
1 baking powder with saffron,
500 g butter,
500 g sugar,
100 g black cocoa,
16 tablespoons milk,
vanilla sugar with bourbon
300 g sugar for icing,
1 teaspoon butter,
marzipan for decoration
The egg yolks are frothed with 120 g of sugar. The rest of the sugar is added to the egg whites and frothed. Gradually add the whipped egg yolks to the beaten egg whites, then gradually add the flour in which I mixed 1 sachet with baking powder. From this composition, bake on the back of the tray greased with butter and lined with 6-sheet flour. We take out the baked sheets one by one on baking paper. While they cool, prepare the cream.
100 g of cocoa is scalded with 16 tablespoons of milk in a bowl. Separately foam 500 g butter with 500 g sugar and vanilla sugar sachets with bourbon to which we gradually add the cooled cocoa composition.
We fill 5 sheets with cream in such a way that above the fifth sheet it is also cream. The sixth sheet is glazed with caramelized sugar in which we put 1 teaspoon of butter and pour it when it is slightly cooled on top of the sheet greased in a thin layer with cream. With a knife kept in hot water we will slice the cake after serving.
Ingredients for the Dobos cake recipe with cocoa cream, like at the confectionery
Rating 5.0 from 20 reviews
- For sheets (12 pcs)
- -12 eggs
- - 240 gr sugar
- -8 tablespoons oil
- -240 gr flour
- -10 eggs
- -6 tablespoons cocoa (150 g)
- -400 gr sugar
- -500 gr butter with 82%
- -100 gr powdered sugar
Ingredients Doboș Cake
classic Doboș cream:
- 9 small eggs (360 grams of whole eggs, weighed without shell)
- 500 grams of fatty butter with 82% fat
- 400 grams of chocolate with 54% cocoa
- 50 grams of cocoa
- 300 grams of sugar
- 30 ml good brandy & # 8211 optional
- 1 generous salt powder
- 20 grams of vanilla sugar (2 sachets)
classic Doboș sheets:
- 15 medium-sized eggs (50 grams / piece, weighed in shell)
- 250 grams of sugar
- 100 grams of fatty butter with 82% fat
- 250 grams of flour
- 2 * 1 pinch of salt
- 2 sachets of vanilla sugar
classic glaze for Doboș:
How to prepare Doboș Cake & # 8211 video recipe
Clarifications and advice
1. As I mentioned, from the above quantities, the Doboș cake comes out 30 * 40 cm, the size of the oven tray. If you want a cake half of the one I made, proceed as described below.
Prepare two sheets of 6 eggs of 50 grams / piece, 100 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 40 grams of melted butter and 100 grams of flour. Bake the sheets as described in the clip above.
Prepare a single sheet of 3 eggs, 50 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 20 grams of melted butter and 50 grams of flour. After cooling, overlap the sheets, measure and cut exactly in half.
You will need five layers, so half a sheet will remain. You can taste it with coffee, it is soft and tasty. For the cream and glaze use exactly half of the ingredients listed above.
2. The Doboș cake will be served at room temperature, just like any other butter cream cake. I recommend that the icing be put on the cake as much as possible before serving. If there is moisture or if the Doboș cake is repeatedly exposed to large temperature differences, the burnt sugar icing will suffer.
3. In the classic Drobo Cake recipe, published earlier, you will find clear instructions and the list of ingredients for a rectangular Drobo cake with nine layers of sheets & # 8211 click here.
May it be useful to you as well all my cake and cake recipes you can find them by clicking on the picture below.
Hungary: Dobos torte / Dobostorta
One of the great fad desserts of the 19th century, the Dobostorta, Dobos torch or torte (sometimes Anglicized as "Dobosh") was invented by the famous Hungarian confectioner Jozsef C. Dobos in 1884. Dobos owned a far-famed shop in Budapest that specialized in gourmet foods generally: at a time when shipping food over distance was usually unreliable, his shop routinely featured as many as sixty imported cheeses, as well as foreign wines, breads, and occasionally cakes. His high profile often took him to international food exhibitions, so that he became, for his time, what we would think of as the equivalent of a superstar TV chef / food impresario.
The fame of the torte to which Dobos gave his name was probably at least partly due to its extravagant use of chocolate buttercream / buttercreme, at a time when most cakes were iced or filled with cooked creams, whipped creams, or custards. Dobos had brought the buttercream recipe back with him from one of his many exploratory journeys - in this case, a trip to France - and shortly thereafter introduced the cake at the National General Exhibition of Budapest in 1885, as well as featuring it in his shop. Due to all this publicity (for it became a favorite of the Emperor and Empress of Austro-Hungary), people in cities across Europe began clamoring for it: but Dobos refused to license out the recipe. Instead. Dobos developed a special container in which it could be safely shipped, and "the cake with the secret recipe" soon started appearing in all the great European capitals. In fact, Dobos actually toured with the cake, personally introducing it in city after city, until the early 1900's, when he retired. He then gave the recipe to the Budapest Confectioners 'and Gingerbread Makers' Chamber of Industry, on the condition that all members should be able to use the recipe freely.
The cake itself is straightforward to make. It involves either five or seven individually baked layers (there is some controversy about this, but tortes available in Budapest today usually use five and these must never be sliced from a single cake): chocolate buttercream made with the best available chocolate: and a layer of caramel-glazed cake on top. Commercially available versions may taste nice enough, but cease to become authentic the moment there are more than five layers.
6 eggs, separated
Scant 2/3 cup Vanilla Sugar *
1 cup sifted all-purpose Flour
CHOCOLATE CREAM FILLING:
6 ounces semisweet chocolate (6 squares or 1 small package chocolate bits)
3 tablespoons strong coffee
1 cup butter
1 cup sifted vanilla confectioners' sugar *
3/4 cup granulated sugar
* VANILLA SUGAR
Vanilla granulated sugar or vanilla confectioners' sugar should be used as indicated. It gives a much more delicate flavor than sugar plus vanilla extract. If you have no vanilla sugar on hand, substitute plain sugar and a few drops of pure vanilla extract.
Prepare six 9-inch cake tins for baking: cut 6 circles of waxed paper, brown paper, or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the paper in, and grease that as well . Set the pans aside until ready to use.
Preheat the oven to 400. Beat the egg whites with a pinch of the salt until foamy continue beating until stiff peaks are formed. Set aside. Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick. About 1/4 cup at a time, sift the flour on top of the egg yolk and sugar mixture and fold it in. Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold into the rest of the whites. Keep a light touch throughout, handling the batter just enough to make sure it is evenly blended.
Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible, let the batter touch the sides of the pan at several points. Place it in the middle of the preheated oven. Bake for 10 to 12 minutes or until the cake hardens and begins to turn color. Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. Cool on cake rack. Continue in this fashion until all the layers are baked. During the baking time, prepare the filling as follows.
Melt the chocolate with the coffee in a double boiler or over very low heat. Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until it is well blended. Beat in the eggs, one at a time, and continue beating until the cream is light and fluffy. Keep the filling in the refrigerator until ready to use.
When all the layers are ready, pick the best one for the top. Place it on a piece of waxed paper and set it aside. Spread filling on the first four layers and stack them put the fifth layer on top. Saving enough filling for the fifth layer plus a little extra, frost the outside of the cake and then the fifth layer.
Meanwhile, melt the sugar in a light-colored heavy skillet over low heart. Continue cooking until the caramel is smooth and quite brown. Do not touch or taste the caramel: it is VERY HOT! When ready, pour it quickly over the sixth layer, spreading it evenly with a spatula.
With an oiled or buttered knife, quickly cut the caramel-topped layer into 12 or 16 wedges before the caramel hardens. As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the fifth and sixth layers.
If there is enough filling left, put it in a pastry bag and pip a design along the top edge of the cake. Leave the cake in a cool place until ready to serve. Keep any leftovers in the refrigerator.
How to make Dobos cake recipe?
How to make sheets for Dobos cake?
For the sheets it is good to divide all the ingredients in half and make 6 sheets, after which we make 6 more sheets from the other half of the ingredients.
The egg whites are mixed with the sugar and the yolk with the oil in separate bowls.
Put the yolks mixed with the oil over the egg whites and mix a little more.
Sift the flour and add it, stirring lightly with a spatula.
Bake sheets are prepared and circles are made with a pencil (diameter 26 cm).
Turn the sheets on the other side, so as not to put the dough on the side we drew. Place 4 full tablespoons of the sheet composition on each sheet.
It spreads over the entire circled surface. Bake the sheets two at 160 degrees with ventilation for 15 minutes.
How to make cocoa cream for the Dobos tor?
10 eggs mix well with cocoa and sugar. Place on a steam bath and mix until thickened.
Be very careful: it does not boil, it just gets hot, but if you put your finger in the cream, it should be hot and that's it, not boiling.
Leave to cool. When the egg cream is cold, froth the butter with powdered sugar. From the egg cream add in the foamed butter little by little and mix very well.
How to assemble the Dobos cake with cocoa cream?
We prepare a detachable circle and a support to mount the cake.
We put the first sheet of dobos and we take with a spoon only two full spoons of cream and we spread on the whole surface. We put the next dobos sheet and 2 tablespoons full of cream.
We continue until we finish 10 sheets, we stop two of them. The remaining cream is used for hazelnuts and wrapped the cake around.
How to make caramel for decoration at Dobo & # 537 Cake?
Caramelize 150 grams of sugar in a pan with a thick bottom, until it melts and turns golden. Add 45 grams of butter and 1 tablespoon of vinegar.
The caramel is spread over a sheet of Dobos. Let it harden a little, 2-3 minutes, then cut it into 15 equal triangles that we use for decoration.
If you don't succeed at first, it's not serious, you have another sheet of cake and try to caramelize it once more.
Place the caramelized sugar pieces on the cake greased with cocoa cream, supported by the cream hazelnuts. On the edge, the cake can be left simple or dressed in ground walnut.
The cake is served the next day! It needs to stay cold to soften the sheets.
The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.