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:

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.

preparation of chocolate cream:

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.

preparation of the glaze:

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.

assembling the cake:

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:

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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

9,90 €

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

1. Korak

Preheat the oven to 160 °C.

2. Korak

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

3. Korak

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. Korak

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. Korak

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

preparation of chocolate cream

1. Korak

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

2. Korak

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. Korak

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. Korak

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

preparation of the glaze

1. Korak

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. Korak

Add the sugar and water to a small saucepan.

3. Korak

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

4. Korak

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. Korak

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

1. Korak

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. Korak

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

Hungarian traditional cake: Dobosh torte

Ingredients: