Name: Hungarian traditional cake: Dobosh torte
Total time: 1 h 30 min
Ingredients: 8 g unsalted butter; 200 g sugar; 4 large eggs (room temperature); 190 g all-purpose flour; 1 teaspoon BAM vanilla paste; 230 g BAM milk chocolate; 30 g BAM dark chocolate; 1 kg unsalted butter; 5 large egg whites; 70 g sugar; 75 ml of water; or BAM topping: salted caramel

Ingredients:

ingredients for the sponge cake:

8 g unsalted butter
200 g sugar
4 large eggs (room temperature)
190 g all-purpose flour
1 teaspoon BAM vanilla paste

for the filling:

230 g BAM milk chocolate
30 g BAM dark chocolate
1 kg unsalted butter
5 large egg whites
200 g sugar

For chocolate glaze:

70 g sugar
75 ml of water
or BAM topping: salted caramel

Instructions:

preparation of the sponge cake:

Preheat the oven to 160 °C.

In a large bowl, combine the butter and sugar and stir until the mixture is light and fluffy.

Then whisk in 4 eggs, one at a time. Add the flour and BAM vanilla paste and stir until you have a smooth mixture.

Lightly grease the bottom of a 23 cm diameter baking tray with butter. I suggest that you bake each layer of the cake separately, as this will give you even layers.

Bake each layer for 7 minutes or until the edges are lightly browned.

preparation of chocolate cream:

Melt BAM milk and dark chocolate over a water bath, each one separately.

In a large bowl, whisk 1 kg butter. First, beat on the lowest speed for 2 minutes, then on the medium speed for 3 minutes and on the highest speed for 5 minutes.

Heat the five egg whites and the sugar in a small saucepan slowly to about 50 °C. Transfer to a mixing bowl and whisk vigorously. Beat until stiff peaks form.

Add the cooled melted chocolate and butter to the mixture. Place the mixture in the fridge.

preparation of the glaze:

Prepare the baked layer of sponge cake and place it on the racks. Place baking paper under the wire racks to catch the excess caramel glaze.

Add the sugar and water to a small saucepan.

Cook until the sugar is completely dissolved. Cook without stirring until the sugar has dissolved and the caramel is golden brown.

When the sugar has dissolved and you have a creamy caramel, pour it over the prepared sponge layer while it is still hot. You can also use BAM topping: salted caramel.

Cut into the prepared caramel with a knife, just to make a way for the 16 pieces of cake. Be careful not to cut too deeply.

assembling the cake:

Spread the prepared chocolate cream evenly on the sponge layer. Repeat the process until you are left with the top layer of the cake (which is already coated with the caramel topping). Save some of the cream for frosting the cake.

Use the remaining filling to frost the cake. Garnish with ground hazelnuts, if desired. Place the traditional Hungarian cake in the fridge and serve cold.

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Dark Chocolate Drops, 500 g

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Milk Chocolate Drops, 500g

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Salted caramel topping, 200 g

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Bourbon Vanilla Paste, 70 g

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Ingredients:

ingredients for the sponge cake

8 g unsalted butter
200 g sugar
4 large eggs (room temperature)
190 g all-purpose flour
1 teaspoon BAM vanilla paste

for the filling

230 g BAM milk chocolate
30 g BAM dark chocolate
1 kg unsalted butter
5 large egg whites
200 g sugar

For chocolate glaze

70 g sugar
75 ml of water
or BAM topping: salted caramel

Instructions:

preparation of the sponge cake

	Preheat the oven to 160 °C.
	In a large bowl, combine the butter and sugar and stir until the mixture is light and fluffy.
	Then whisk in 4 eggs, one at a time. Add the flour and BAM vanilla paste and stir until you have a smooth mixture.
	Lightly grease the bottom of a 23 cm diameter baking tray with butter. I suggest that you bake each layer of the cake separately, as this will give you even layers.
	Bake each layer for 7 minutes or until the edges are lightly browned.

preparation of chocolate cream

	Melt BAM milk and dark chocolate over a water bath, each one separately.
	In a large bowl, whisk 1 kg butter. First, beat on the lowest speed for 2 minutes, then on the medium speed for 3 minutes and on the highest speed for 5 minutes.
	Heat the five egg whites and the sugar in a small saucepan slowly to about 50 °C. Transfer to a mixing bowl and whisk vigorously. Beat until stiff peaks form.
	Add the cooled melted chocolate and butter to the mixture. Place the mixture in the fridge.

preparation of the glaze

	Prepare the baked layer of sponge cake and place it on the racks. Place baking paper under the wire racks to catch the excess caramel glaze.
	Add the sugar and water to a small saucepan.
	Cook until the sugar is completely dissolved. Cook without stirring until the sugar has dissolved and the caramel is golden brown.
	When the sugar has dissolved and you have a creamy caramel, pour it over the prepared sponge layer while it is still hot. You can also use BAM topping: salted caramel.
	Cut into the prepared caramel with a knife, just to make a way for the 16 pieces of cake. Be careful not to cut too deeply.

assembling the cake

	Spread the prepared chocolate cream evenly on the sponge layer. Repeat the process until you are left with the top layer of the cake (which is already coated with the caramel topping). Save some of the cream for frosting the cake.
	Use the remaining filling to frost the cake. Garnish with ground hazelnuts, if desired. Place the traditional Hungarian cake in the fridge and serve cold.

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Hungarian traditional cake: Dobosh torte

Ingredients: