Be sure to prepare this classic Hungarian pastry, also known as "Dobos Torte" is made from soft vanilla biscuits with a chocolate bitumen and a spectacular presentation of caramel. You can't let it go!
1 1/3 cups butter, for the filling (at room temperature)
1 1/3 cups icing sugar, sifted
120 grams chocolate, for the bitumen
1 teaspoon vanilla essence, for the bitumen
1 cup brown sugar, for the bitumen
3 tablespoons orange juice, for the bitumen
Preparation
1h
20 mins
Low
Preheat the oven to 180 ° C.
Beat the egg whites with the sugar until firm peaks form. Reservation.
Beat the yolks, until they change color, gradually add the milk, lemon zest, salt, flour and vanilla essence.
Add the whites to the previous preparation and mix in an enveloping manner.
Divide the mixture into four baking sheets with wax paper and bake for 10 minutes. Let cool, with the help of a cutter cut discs of 15 cm in diameter. Reservation.
For the bitumen, beat the butter with the glass sugar, add the bitter chocolate and the vanilla essence.
On a rotating base place a cake disk, with the help of a spatula add a little filling without reaching the edge, place another cake disk until it has several floors. Reserve one of the cake disks.
With the rest of the bitumen, cover the cake completely and refrigerate.
For caramel, heat a T-fal® Hard Titanium + Skillet over medium heat and when the red dot (Thermo-spot) is completely red, add the sugar and orange juice. Cook until it forms a candy, without moving too much.
Cut the cake disc that you reserved in triangles and cover with the caramel, let dry and decorate the cake with the sponge cake and caramel triangles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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