A much easier and quicker version of the Dobos cake. This cake of Hungarian origin is a delicious dessert. It is made of layers of sponge cake interspersed with hazelnut cream and covered with caramel. A different dessert that you have to try.
One day before, we prepare the sponges and the truffle. For the latter, we boil 200ml of cream and add the chocolate and a splash of brandy. We stir well and set aside until the next day.
We cut the sponges into 4 parts each (discarding the top part, so that the cake is as perfect as possible).
We spread each layer of sponge cake with hazelnut cream and stack them on top of each other. We leave the last layer of sponge cake uncovered.
We prepare the caramel by heating the sugar (120g) and water. We wait until we have a golden caramel and then add the liquid cream (which we will have heated in the microwave) and the butter. We return it to the heat, stir, and as soon as it starts to boil, we remove it and let it cool (it will still be very liquid for use).
When the toffee caramel is cold, we pour it over our cake as a topping.
With some whisks, we whip the truffle that we made the day before and decorate the cake to our liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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