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Recipe of My Dobos Cake
Recipe

My Dobos Cake

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A version of the cake dobos much easier and faster. This cake of Hungarian origin is a delicious dessert. It is made by layers of sponge cake interspersed with hazelnut cream and covered with caramel. A different dessert that you have to try.

Ingredients

8 portions
  • 2 Biscuit, from yoghurt
  • 1 boat hazelnut cream
  • 200 milliliters whipped cream
  • 100 milliliters dark chocolate
  • 1 drizzle brandy
  • 150 grams sugar
  • 3 tablespoons water
  • 120 milliliters whipped cream
  • 50 grams butter

Preparation

A day before we prepare the biscuits and the truffle. For the latter we boiled 200ml of cream and added chocolate and a splash of brandy. We stir well and reserve until the following day.
Cut the biscuits in 4 parts each (we discard the top part, so that we get the cake as perfect as possible)
We spread each layer of sponge cake with hazelnut cream and place them one on top of the other. We leave the last layer of sponge cake uncovered.
Prepare the caramel by putting the sugar (120gr) and water on the fire. We wait until we have a golden caramel and then we add the liquid cream (which we will have heated in the micro) and butter. We take to the fire, stir and when it is boiled we remove it and let it cool (it will still be very liquid to use it).
When the toffee caramel is cold we pour it on our cake as a cover.
With some rods we assemble the truffle we will have made the day before and decorate the cake to our liking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
323.4
kcal
16.17%
Carbohydrate, by difference
44.9
g
14.97%
Protein
3.6
g
7.2%
Total lipid (fat)
14.8
g
22.77%
100
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Provided by USDA
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