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Tort Dobos

Tort Dobos



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Ptr. Countertops: Mix the egg whites with the sugar, then add the yolks, and finally with a spoon add the flour, mixing from the bottom up, bake 12 sheets.

Ptr. cream: Mix eggs with sugar and cocoa and steam, stirring until thickened, mix the butter with powdered sugar and mix with the above composition.

Ptr. glaze: caramelize the sugar, then add the butter and mix well until the butter melts, then add the vinegar for shine.

Assembly: put the cream on 11 sheets; on the 12th sheet we put the icing quickly, we spread it evenly, and then with a wet knife we ​​portion as we wish, then we assemble the puzzle on top of the cake.


The yolks are mixed with the sugar for about 10 minutes until it becomes a creamy composition. Add flour and add the beaten egg whites with a pinch of salt. The resulting composition is divided into 6 parts and bake 6 sheets in a cake form (24 cm) for about 6-10 minutes each.

Mix the eggs with the sugar and put them in a bowl in a bain marie together with the broken chocolate pieces and mix over low heat until they thicken, then put them in a bowl with cold water to cool. Rub the butter and add it to the cooled cream, then leave it in the fridge. When it is very cold, mix it again until it becomes a fine cream.

Grease the sheets with a layer of cream. A sheet is cut into triangles that will be coated in burnt sugar (1/2 cup of sugar melts and covers each triangle.

The last layer will be cream over which the sugar-covered triangles are placed. Leave to cool until the next day to soften the sheets.


The yolks are mixed with the sugar for about 10 minutes until it becomes a creamy composition. Add flour and add the beaten egg whites with a pinch of salt. The resulting composition is divided into 6 parts and bake 6 sheets in a cake form (24 cm) for about 6-10 minutes each.

Mix the eggs with the sugar and put them in a bowl in a bain marie together with the broken chocolate pieces and mix over low heat until they thicken, then put them in a bowl with cold water to cool. Rub the butter and add it to the cooled cream, then leave it in the fridge. When it is very cold, mix it again until it becomes a fine cream.

Grease the sheets with a layer of cream. A sheet is cut into triangles that will be coated in burnt sugar (1/2 cup of sugar melts and covers each triangle.

The last layer will be cream over which the sugar-covered triangles are placed. Leave to cool until the next day to soften the sheets.


Doboş cake

1. Mix the flour and starch and set aside 100 g of this mixture. Rub the yolks with half the amount of sugar until the cream flows continuously and then add the orange peel. Beat the egg whites with the rest of the sugar and then put two tablespoons of the foam over the yolks. Mix and add the flour mixture. Add the rest of the foam and mix gently. The dough obtained is divided into 6 parts, from which the sheets are baked, each separately for 5-6 minutes.

2. For the cream, melt the chocolate, rub the butter with the yolks, rum and sugar and then add the lukewarm chocolate.

3. Lay layers of sheets and cream and wrap the cake with the rest of the cream. For the icing, caramelize the sugar and add the butter. Pour the mixture onto a glossy surface and allow to harden. Then cut into 16 circles that sit on the cake.


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.


"Doboş" cake

1. For the countertop, whisk the egg whites with the sugar, vanilla sugar and rum until a thick foam is obtained. Then add the yolks and melted butter, but cool and mix gently. Add in the rain and the sifted flour with the starch and continue to mix gently, from the bottom up.

2. From this composition should come 7 sheets, which are baked in a removable cake form. Take a tablespoon of the dough and place it on the baking paper greased with butter and lined with flour. Spread in a thin layer of 3-4 mm and bake in a hot oven over medium heat for 7-8 minutes. The baking paper peels off immediately. The most beautiful sheet is kept for decoration.

3. Dissolve the pudding powder in the milk, then add the sugar and egg yolk. Stir and boil in a bain-marie until thickened. Add the grated chocolate, and when it cools, rub the butter into the foam.

4. Assemble the cake and decorate with the caramel glazed sheet, cut radially. For the icing, pour the caramel on a sheet placed on a heated tray to spread lightly.


Recipe Summary

  • 9 egg whites
  • 8 egg yolks
  • 1 cup white sugar
  • ¼ cup milk
  • 1 tablespoon lemon zest
  • 1 pinch salt
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups sifted all-purpose flour
  • ½ tablespoon shortening
  • 1 cup white sugar
  • 1 recipe Chocolate Buttercream

Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.

Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.

Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.

Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.

Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar becomes an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.

Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the cake before serving.


"Doboş" cake

1. For the countertop, whisk the egg whites with the sugar, vanilla sugar and rum until a thick foam is obtained. Then add the yolks and melted butter, but cool and mix gently. Add in the rain and the sifted flour with the starch and continue to mix gently, from the bottom up.

2. Out of this composition should come 7 sheets, which are baked in a removable cake form. Take a tablespoon of the dough and place it on the baking paper greased with butter and lined with flour. Spread in a thin layer of 3-4 mm and bake in a hot oven over medium heat for 7-8 minutes. The baking paper peels off immediately. The most beautiful sheet is kept for decoration.

3. Dissolve the pudding powder in the milk, then add the sugar and egg yolk. Stir and boil in a bain-marie until thickened. Add the grated chocolate, and when it cools, rub the butter into the foam.

4. Assemble the cake and decorate with the caramel glazed sheet, cut radially. For the icing, pour the caramel on a sheet placed on a heated tray to spread lightly.


Tort Dobos

Prepared according to an Ana Pan recipe, the Dobos cake can only be very tasty. Try it and you will see.

The Dobos cake is prepared from 6 countertops, which are filled with a butter-based cream and covered with a layer of caramelized sugar, and the side is grated with nuts or ground almonds.

Ingredients and quantities:

For the countertop: 6 eggs, 150 g powdered sugar, half a packet of vanilla sugar, juice from one lemon, 120 g flour, half a teaspoon of grated lemon peel.

For the cream: 100 g sugar, a tablespoon of rum, 150 g butter, 40 g cocoa powder, half an envelope of vanilla sugar.

For the glaze: 150 g sugar, a teaspoon of lemon juice.

For decoration: Ground almonds or walnuts.

Method of preparation:

The top - the egg whites are beaten together with half the amount of sugar, so as to obtain a consistent foam. Add lemon juice and two tablespoons of water. Incorporate the rest of the sugar, continue beating, then pour the sifted flour, grated lemon peel and the yolks from the 6 eggs. Mix well. From this composition, 6 round tops are prepared by baking in the oven.

Cream - the sugar is boiled in 50 ml of water, which is then allowed to cool slightly. The butter and powdered sugar are incorporated in the obtained syrup, stirring continuously, so as not to form lumps. At the end add the rum and vanilla sugar.

Glaze - The sugar is caramelized with lemon juice, which is then poured over one of the most successful countertops. Using a knife dipped in butter, cut 16 pieces. Grease the other countertops with cream, overlap, and place the 16 pieces with caramel sugar on top. The edge is barred with almond kernels or ground walnut kernels, in which crushed biscuits were mixed.


Doboș cake & # 8211 video recipe

Doboș cake, the ideal recipe for plates with assorted cakes, video recipe. How to make sheets for the Doboș cake? What is specific for the original Doboș recipe? What cream is used in Doboș and how is the burnt sugar icing made?

Since childhood, I don't remember any holiday in my family that I didn't have on the table. a Doboș. My mother made it either in its classic, round version, or in the form of a cake, not as tall, but maybe even more appreciated. Being easy to portion and in smaller portions, the Doboș cake matches perfectly on the trays with various holiday cakes. Because, according to the typical Banat resident, musa must have had at least three kinds of assorted cakes, on great occasions, basca and a couple of cakes, both with chocolate and vanilla, to be to all tastes of the “goits” (guests).

Well, because this Austro-Hungarian dessert is still a more meticulous and quite pretentious one, I thought it wouldn't hurt to illustrate it with a video tutorial. And I chose to present the Doboș cake. It contains exactly the same fine sheets of sponge cake with butter, the same chocolate cream apparatus and, of course, the burnt sugar icing. All the elements without which, in fact, a cake can not be called Doboș. The Doboș cake recipe, unlike other recipes that circulate freely and know all kinds of variants, is regulated by Hungarian legislation, which protects the integrity of specific national products, marked Hungarikum.

WITH A CLICK ON THE PICTURE BELOW FIND THE ORIGINAL RECIPE OF ROUND CAKE DOBOȘ & # 8211 WITH SIX LAYERS OF PANDISPAN

As you can find out from the video recipe, I made this huge Doboș cake, because I am going to send it to my daughter, sister and aunt. After all, what could be more beautiful than to bring sweet joy to loved ones? Finally, if you do not need such a large amount of cake, it is easy to reduce the amounts of ingredients as needed. For this, I advise you to read the tips at the end.


The yolks are mixed with the sugar for about 10 minutes until it becomes a creamy composition. Add flour and add the beaten egg whites with a pinch of salt. The resulting composition is divided into 6 parts and bake 6 sheets in a cake form (24 cm) for about 6-10 minutes each.

Mix the eggs with the sugar and put them in a bowl in a bain marie together with the broken chocolate pieces and mix over low heat until they thicken, then put them in a bowl with cold water to cool. Rub the butter and add it to the cooled cream, then leave it in the fridge. When it is very cold, mix it again until it becomes a fine cream.

Grease the sheets with a layer of cream. A sheet is cut into triangles that will be coated in burnt sugar (1/2 cup of sugar melts and covers each triangle.

The last layer will be cream over which the sugar-covered triangles are placed. Leave to cool until the next day to soften the sheets.


Video: Hungarian Dobos Torte authentic chocolate cake recipe (August 2022).