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Hungarian traditional cake: Dobosh torte

  • (1)
  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 13
hungarian traditional cake: dobosh torte

The cake, nicknamed 'elegant cake' because of its ingredients and preparation, was invented and named in 1884 by the Hungarian confectioner Jozsef C. Dobos. Dobos cake is thus a Hungarian sponge cake with seven layers of thin sponge cake. The layers are filled with a rich chocolate buttercream and the cake is topped with caramel. The cake is sometimes also topped with ground hazelnuts, chestnuts, walnuts or almonds.


Caramel lovers, find other caramel desserts HERE.

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Hungarian traditional cake: Dobosh torte

  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 13

Ingredients:

Instructions:

1. Step Preheat the oven to 160 °C.
2. Step In a large bowl, combine the butter and sugar and stir until the mixture is light and fluffy.
3. Step Then whisk in 4 eggs, one at a time. Add the flour and BAM vanilla paste and stir until you have a smooth mixture.
4. Step 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.
5. Step Bake each layer for 7 minutes or until the edges are lightly browned.
1. Step Melt BAM milk and dark chocolate over a water bath, each one separately.
2. Step 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.
3. Step 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.
4. Step Add the cooled melted chocolate and butter to the mixture. Place the mixture in the fridge.
1. Step 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.
2. Step Add the sugar and water to a small saucepan.
3. Step Cook until the sugar is completely dissolved. Cook without stirring until the sugar has dissolved and the caramel is golden brown.
4. Step 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.
5. Step 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.
1. Step 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.
2. Step 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.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-3,56 €
Total:
32,04 €
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