Trying a piece of Dobosh cake with the logo of the old Cafe Zherbo in Budapest is a must for any tourist program. Melting chocolate-cream delicacy in the mouth with an amber layer of fragile caramel has become the hallmark of Hungarian confectioners. Fortunately, you can enjoy an amazing dessert without leaving your kitchen, as the secret of the classic recipe has long been revealed.

The history of the appearance of the Hungarian dessert

The history of the Dobosch cake began at the end of the nineteenth century, during the prosperity of the Austro-Hungarian Empire. Confectionery "patchwork state" competed for the right to deliver desserts to the court of Emperor Franz Joseph. Exquisite works of culinary art were presented at the Hungarian National Exhibition in 1885, but the innovative cake of Jozsef Dobosz attracted special attention. A delicate bushy sponge cake with a chocolate-butter layer favorably differed from the then-popular versions of Napoleon with custard or Chantilly cream. A large role was played by the spectacular author's design of the cake.

The Hungarian pastry chef received many orders, including from the Austrian court. Almost 300 km from Budapest to Vienna, and at the end of the 19th century it seemed an insurmountable distance for a fresh cake. Jozsef Dobosz organized the delivery of his desserts in special boxes that became his trademark.

Features of the recipe and careful delivery preserved the taste and quality of the confectionery product for more than a week. Dobosh cake gained fame throughout Europe, as it was able to be delivered to almost all major cities.

They prepared “Dobosch” cake only in Budapest, in their own pastry shop. The original recipe was kept secret for a long time.The master revealed his secret almost twenty years later, having published the recipe in 1906.

Dobosh cake - a classic recipe

Six cakes and cream are prepared for the cake. Impregnation for thin, soft biscuit is not necessary.

Dough:

  • 150 g of sugar;
  • 150 g of flour;
  • six eggs;
  • 2 g of salt.

Only sprinkled eggs give sponge cake splendor. Using a baking powder changes the taste and quality of baking.

  1. Beat the yolks, 120 g of sugar and 40 g of boiling water in a lush light cream without grains.
  2. Sift flour into it and mix thoroughly.
  3. Beat whites with salt in a strong meringue. Gradually introduce the remaining sugar into it.
  4. Add meringue to the total mass in small portions, stirring the dough with a spoon from the bottom up. The dough is as if wound on a protein foam, filling with its volume.
  5. Bake at 200 ºС for five minutes.

Cream:

  • 250 g of dark chocolate;
  • 100 g of powdered sugar;
  • egg;
  • 350 g of oil.

If the chocolate is sweet enough, powder should be excluded.

  1. Melt the chocolate and cool it.
  2. Beat softened butter with powder.
  3. Add a beaten egg and chocolate to it.
  4. Cool a piece of cream to decorate the cake.
  5. The rest of the cream is used to smear cakes.

The top layer of the cake is hard caramel.

  • 250 g of sugar;
  • 20 g of oil.

Warm until sugar dissolves and smooth on a cake with a greased knife. The caramel layer is incised while it is still warm, in the frozen form it can not be cut.

The sides of the cake are decorated with biscuit or nut crumbs.

Important guidelines for creating and serving the Dobosch cake

Biscuit biscuit baking has its own characteristics:

  • The dough must be baked immediately, otherwise it will lose splendor.
  • On a metal baking sheet, the dough spreads, and the surface of the cake turns wavy.

You can speed up and simplify the process by using baking parchment.

  • The dough is precipitated from a pastry bag onto a sheet of parchment over the entire width of the baking sheet and circles of the required size are cut from the hot cake. If the oven allows, you can bake the whole biscuit at the same time on two or three baking sheets.
  • Another option: circle the ring on the parchment to assemble the cake and put the dough in the resulting circles. Edges on finished cake layers also need to be trimmed. Trimming biscuit is used to decorate the sides of the cake, so that nothing is wasted.
  • Parchment is separated from the hot biscuit until it is dry. It’s much easier to work with the oiled sheet, although the recipe is baked on a dry basis.

A cream with a raw egg can cause distrust in suspicious hostesses. It is undesirable to give such a cream to children. The egg in the cream can not be used at all. It is easy to replace it with a spoon of oil or diversify the recipe by adding 50 ml of strong coffee.

And in the cream, and in the dough, you can add vanilla essence to taste.

The cake is stored for a long time due to the dense layer of caramel on the surface.

The design of caramel has its own nuances:

  • Before boiling caramel, with a brush, clean the sides of the pan from adhering sugar grains. Even a few grains caught in hot caramel can crystallize it.
  • For the same reason, caramel is not stirred. Crystallization can trigger a cold spoon and air bubbles.
  • Sugar should not burn, otherwise caramel will be bitter.
  • If you completely fill the cake with caramel, it will not cut into neat slices. Therefore, Jozsef Dobosch covered a separate cake with caramel, immediately cut it into sectors and laid it out every tilt, in the form of a “fan”. Under each "blade" you need to drop a small amount of chilled cream to fix their position.
  • If a layer of caramel is cut on the last cake while it is still warm, the cake can easily be divided along these lines. In this case, you can not waste time laying out the “fan”. Of course, you need to focus on the number of servings in advance.
  • You can prepare a separate caramel disc and lay it out as well. Amazingly beautiful amber records are obtained.

Cooking with Anna Olson

A well-known Canadian chef with detailed comments is preparing a Dobosch cake in his authoring program, Secrets of Baking.Her recipe is significantly different from the classic.

Biscuit dough:

  • 8 proteins
  • 10 yolks;
  • 200 g of sugar;
  • 100 g of flour;
  • 90 g butter;
  • 2 g of salt;
  • vanilla essence.

Do not neglect the salt in the dessert, a small amount of it will play the role of flavor enhancer.

  1. Beat whites with 40 g of sugar. Check the quality of the result by tilting the bowl - correctly whipped proteins do not leak.
  2. Beat the yolks with the remaining sugar and vanilla essence for at least 5 minutes.
  3. Sift flour into yolks, add salt.
  4. Connect both masses.
  5. In a small piece, drive softened butter into the dough.
  6. Bake at 180 ºС for 5 - 7 minutes, only to make the edge brown.

Anna Olson bakes eight round cakes on parchment. These cakes are easily separated from it both in hot and in cold form.

Chocolate Cream:

  • 5 yolks;
  • 100 g of sugar;
  • 20 g of water;
  • 10 g of corn starch;
  • 200 g of oil;
  • 150 g of dark chocolate;
  • 2 g of salt;
  • vanilla essence.

The cream is prepared in the French tradition:

  1. Hold the eggs for 5 minutes in hot water so that they are completely warmed up.
  2. Separate the yolks, add half the sugar to them and beat.
  3. Heat the remaining ingredients to 114 ºС over high heat. Such accuracy is important for the proper consistency of syrup, so it is better to use a culinary thermometer.
  4. Without turning off the mixer, pour the syrup into the yolks.
  5. Beat until completely cooled.
  6. Introduce softened butter and chocolate in parts.

To decorate the sides, chop the roasted hazelnuts.

For caramel:

  • 100 g of sugar;
  • 40 g of water;
  • 20 g of syrup, which was boiled for cream.

Caramel is cooked over high heat. You need to navigate by the color of the syrup - it should be a saturated honey color.

  1. Lubricate the ring, slightly smaller than the diameter of the cake, with butter, put on parchment and pour caramel into it.
  2. When the workpiece is slightly thickened, use a knife to separate it from the ring and divide it into sectors. Until the caramel is completely frozen, you will have to walk along the dividing lines several times.

Build Features:

  • Cakes are very thin, so the cream is applied sparingly, in the same layer as smeared with toast with butter or jam.
  • You can’t cut the cake right away. A minimum of 2 to 4 hours is required for impregnation and cooling.

Hungarian cake according to the recipe of Alexander Seleznev

A popular Russian pastry chef, winner of prestigious contests and the author of many cookbooks, presents his version of the classics.

For the test:

  • seven eggs;
  • 150 g of sugar;
  • 150 g flour.

The biscuit will be more tender if 10% of the flour is replaced with corn starch.

  1. Beat whites and yolks with sugar separately.
  2. Combine both masses with flour.
  3. Spread the dough on silicone mats to make discs of the same diameter.
  4. Bake at 220 ºС for 5 - 7 minutes.

The basis for the cream:

  • yolk;
  • 120 g of sugar;
  • 10 g of starch;
  • vanilla extract.

Brew all the ingredients in 0.5 l of milk.

Add to the cooled mass:

  • 250 g of oil;
  • 50 g of boiled condensed milk;
  • 60 g of milk chocolate.

For registration:

  • 200 g of almonds;
  • 200 g of sugar.

Treatment:

  1. Peel the nuts from the brown peel.
  2. Heat everything in a pan so that the sugar melts into caramel.
  3. Grind the cooled nuts in a blender - you get a crocant to decorate the sides of the cake.
  4. Separate 1/8 of the composition and grind it to a paste. Get about 50 g of praline. This is the final touch for the cream.
  5. Add pralines to the cream and thoroughly beat the mass with a blender.

It remains to prepare caramel:

  • 100 g of sugar;
  • 30 ml of water.

Caramel is cooked over high heat until dark honey. It remains only to glaze the last cake with a hot composition and cut it into sectors and cool.

We collect the cake and spread the caramel decoration on top.

There are as many cooking and decorating options as there are confectioners. But a dessert prepared according to the classic recipe is considered a special treat. In the elite restaurants and cafes of Hungary, it is made only according to the recipe of Jozsef Dobos.

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