Traditional recipes

Tort Dobos

Tort Dobos

because we didn't get to the Viennese confectionery ......

  • pt sheet:
  • 10 eggs,
  • 10 tablespoons sugar,
  • 10 tablespoons flour
  • pt cream:
  • 750ml yachts,
  • 100gr flour,
  • 1cappuccino chocolate (milka),
  • 2 tablespoons cocoa,
  • 350gr sugar,
  • 200gr margarine,
  • 4 tablespoons hot milk
  • for glaze:
  • 5 tablespoons sugar,
  • 3 tablespoons milk,
  • 2 tablespoons cocoa,
  • 50 gr margarine

Servings: 10

Preparation time: less than 90 minutes

METHOD OF PREPARING RECIPE Cake Dobos:

Beat the egg whites, add the sugar, gradually, add the yolks and flour, mixing lightly with a wooden spoon. From this composition, bake nine sheets in turn on the back of a tray greased with margarine and lined with flour. knife longer and wider. Put on the fire the milk, flour, cocoa, cappuccino and mix until it thickens like a pudding. Separately rub the butter with the sugar and turn the composition prepared earlier when it has cooled. Cut the sheets in half and grease with cream. The last half of the sheet is glazed. Decorate and leave to cool for a few hours.


Related Articles

The Sweet Gesture of Gesztenyepüré: Hungarian Chestnut Puree

Gesztenyepüré is a beloved Hungarian dessert. While you can get it year round, chestnuts are seasonal, so its flavors resonate most in autumn. There is something of a nostalgic feel to the dessert, at.

Flódni: The Four Act Pastry

Flódni is a traditional Hungarian Jewish confection. With fillings of poppy, walnut, apple, and plum jam, separated by five layers of sweet pastry, its flavors of tart, bitter, and sweet meld together.

Pogácsa at Daubner

Homemade, flaky pogácsa is the quintessential Hungarian snack, eaten at all times of the day and on any occasion.For the best, many Budapesters swear by Daubner Cukrászda.

Best Contribution to Wine & Spirits Tourism

Certificate of Excellence Hall of Fame

Best Wine Tour Operator Winner in 2017 & 2018

Certificate of Excellence Winner (2011-2019)

Best Contribution to Wine & Spirits Tourism

Global Food Tourism Association (Member)

Fortified Travel (Co-Founder)


Cake Doboș reinvented

1. To start, prepare the sheets: beat 2 egg whites with 3 tablespoons of sugar. Over them, add 2 egg yolks and 3 tablespoons of flour and mix gently.

2. Wallpaper a tray with baking sheet and spread the composition. Bake for 15 minutes.

3. Do the same to prepare the rest of the sheets, using the same amounts as
and on the first sheet. 4 sheets will result, which will be cut in half in length, resulting in 8 narrow sheets.

4. After the sheets are baked, prepare the cream: mix the eggs with the sugar on a steam bath until you get a creamy cream consistency.

5. Add the chocolate pieces and chocolate cream and mix gently, then cool.

6. Mix the butter well, then incorporate it into the chocolate cream.

7. Assemble the cake by greasing each sheet with cream and placing them on top of each other.

8. Glaze with a mixture of liquid cream and chocolate, prepared on a steam bath.


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 Doboş 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.


How to prepare Dobos cake

How to prepare the sheets
Preheat the oven to 175 degrees.
Melt the butter and leave to cool.

Separate the egg whites from the yolks. The egg whites are mixed with a pinch of salt.

Gradually add the sugar and continue mixing until you get a meringue.
Rub the yolks with the butter and add lightly to the meringue.
Add flour, with rotating movements, from top to bottom.

Bake two sheets of this composition, in a large tray on the stove, for 12-15 minutes, at 175 degrees.

Remove the sheets from the oven, leave to cool and cut each sheet into 3 pieces of equal size.

How to prepare butter cream
Put eggs and sugar in a bowl and place on a steam bath, stirring until the sugar melts. It mixes.

Separately, melt the chocolate with a tablespoon of butter on a steam bath. Allow to cool slightly, then add over the egg mixture, stirring constantly.

In another bowl, mix the 250 g of butter with the powdered sugar and cocoa, until it becomes a creamy composition.
The chocolate cream is gradually added to the butter cream and mixed.

How to assemble the cake
Take the first sheet and grease it with cream.

The same is done with the rest of the sheets, except for the last sheet.

It will be cut into 4 pieces of equal size.

How to prepare caramel
The sugar melts in a saucepan.
When it starts to caramelize, add a tablespoon of butter and let it melt.


Dobos cake

  • For sheets
  • 6 eggs
  • 1 pinch of salt
  • 120 gr sugar
  • 120 gr flour
  • 40 gr butter
  • For the cream
  • 3 eggs
  • 200 gr sugar
  • 1 teaspoon vanilla essence
  • 150 gr dark chocolate
  • 1 tablespoon butter
  • 250 gr butter, 82%
  • 2 tablespoons cocoa
  • 2 tablespoons powdered sugar
  • For caramel
  • 100 gr sugar
  • 1 tablespoon butter

Dobos cake

Dobos cake. Tort Dobos. Rectangular Dobos cake. Dobos with butter cream and caramel icing. How to make Dobos. Dobos recipe as in the confectionery. How to make Dobos sheets. How to make cream for Dobos. How to make caramel icing for Dobos.

The well-known Dobos cake, but in the form of a cake. I can tell you that it is one of the best cakes I have tested so far. The recipe is quite meticulous, but I assure you it is worth the effort. It differs from other recipes by the fact that the sheets are not baked separately, but 2 sheets are baked in the stove tray, which will be cut, each, in 3 pieces. 5 of them will be filled with butter cream, and the last one will have a caramel glaze, which will be cut into 16 pieces.

For some time I had this cake on my to-do list, especially since one of my daughters kept asking me to make it for her. I chose it for New Year's Eve dessert and although it is a more meticulous cake, I am glad that I dared to make it.
I was inspired by Simona and Timi and I will prepare it for other special occasions.

The recipe consists of preparing the sheets, cutting the sheets, preparing the cream, assembling and preparing the icing.


Dobos cake

Dobos cake. Tort Dobos. Rectangular Dobos cake. Dobos with butter cream and caramel icing. How to make Dobos. Dobos recipe as in the confectionery. How to make Dobos sheets. How to make cream for Dobos. How to make caramel icing for Dobos.

The well-known Dobos cake, but in the form of a cake. I can tell you that it is one of the best cakes I have tested so far. The recipe is quite meticulous, but I assure you it is worth the effort. It differs from other recipes by the fact that the sheets are not baked separately, but 2 sheets are baked in the stove tray, which will be cut, each, in 3 pieces. 5 of them will be filled with butter cream, and the last one will have a caramel glaze, which will be cut into 16 pieces.

For some time I had this cake on my to-do list, especially since one of my daughters kept asking me to make it for her. I chose it for New Year's Eve dessert and although it is a more meticulous cake, I am glad that I dared to make it.
I was inspired by Simona and Timi and I will prepare it for other special occasions.

The recipe consists of preparing the sheets, cutting the sheets, preparing the cream, assembling and preparing the icing.


Double cake, old family recipe

I remember with pleasure this double cake, the old family recipe but also with a certain dose of regret.

It was a festive day when a double cake was made, an old family recipe in the house, especially for the names, birthdays or holidays. The more sheets came out of a portion of dough, the bigger the dough. :)))

On holidays there was a competition between the neighbors in everything related to holiday food and cakes & # 8230 I seem to remember even now how they asked themselves, what do you do for food and if the neighbor did something more, it was necessary to enter the house and get back in the pot to do two more things, just to beat it!

I remember keeping butter, chocolate and all the ingredients that were pretty hard to find. Now they are everywhere, but for convenience or lack of time I do it less and less.

Here you can find more cake and cake recipes, or click on the photo below!

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Beat until foamy and bind the egg mixture. How do we know when it's ready ?! When it leaves slight marks and flows thickly.

Add butter and chocolate and mix. Let cool for at least 2 hours.

How to prepare sheets:

Preheat the oven to 180 degrees.

Bake the walnut and chop it coarsely.

We separate the eggs. Melt the butter.

In a large bowl, beat the egg whites with a pinch of salt until they leave waves on the surface of the bowl. Gradually add the powdered sugar and beat until the composition looks shiny.

Mix the butter with the yolks, pour them over the egg white composition, add the flour and mix gently with movements from top to bottom.

Draw with the help of a circle shapes and pour the composition divided into 7 equal parts.

Bake each sheet for 7-8 minutes and then take it out to cool on the grill. We choose a sheet that looks best and leave it aside, on this we will pour the caramel.

After 2 hours, take the cream out of the fridge and froth it.

We ochiometrically divide the cream into 8 parts, one for each sheet, one for dressing the cake and one for the hazelnuts on top, because one will come with caramel.

Grease the sheets alternately sheet, cream, cream sheet and so on until we have the sheet set aside and 2 parts of cream.

With one part of the cream we grease the edges, and with the other we make 12 hazelnuts at the edge of the cake, like the clock.

We roll, that is, we load the edges of the cake with chopped walnuts and give it away.

Preparation for the caramel on the last sheet:

Put the caramelized sugar with the wine vinegar, then carefully pour it on the preserved sheet. We stretch quickly and evenly.

Using a hot knife either on a burner lamp or on the stove flame, pass the blade through an oiled napkin and quickly cut 12 triangles.

Put the caramelized triangles over the cake and leave at room temperature until the next day.

Or you can flatten it without putting the caramelized triangles on one side on the cream.

Cut into slices exactly between the caramelized triangles and serve. Tasty and not really hard to make.


Video: Dobos torte. JamilaCuisine (January 2022).