|Cakes and pastries in pictures - Cakes - The Dobos cake|
The Dobos cake
6 eggs, 0.15 kg flour, 0.12 kg sugar
9 eggs, 0.3 kg sugar, 0.4 kg butter, 0.03 kg vanilla sugar, 0.05 kg vanilla pudding powder, 0.1 kg melted chocolate
The eggs are separated. The white, with two-thirds sugar added, is whipped into a hard cream, and the yolk is whipped with the residual one-third part of the sugar. We carefully mix the white with the yolk and add the flour. Six, round and thin pastry layers are placed on the oiled and floured hot plate and are baked like a wafer at 180°C. After baking, the sponge cake is cut from under.
The butter is whipped and the melted chocolate is added. The whole eggs are mixed with the sugar, vanilla pudding and vanilla sugar, and are heated above steam up to about 80°C while continuously stirred. Then it is whipped until cool, finally the whipped egg cream is lightly added to the chocolate butter.
The five layers are put together with the cream filling, and the sixth layer is covered with the melted sugar.