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Recipe of My Dobos Cake

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.


8 portions
  • 2 Biscuit, from yoghurt
  • 1 boat Hazelnut cream
  • 200 milliliters cream
  • 100 milliliters bitter chocolate
  • 1 drizzle brandy
  • 150 grams sugar
  • 3 tablespoons Water
  • 120 milliliters cream
  • 50 grams butter


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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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