Dobos Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 483 kcal | (23 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 28.7 g | (25 %) | ||
| Carbohydrates | 49 g | (33 %) |
Ingredients
- For the cake
- 5 eggs
- 2 egg yolks
- 150 grams fine sugar
- 1 packet Vanilla sugar
- 175 grams Pastry flour
- gestr. TL Baking powder
- 50 grams melted butter
- For the filling
- 150 grams Dark couverture chocolate
- 250 grams butter
- 75 grams powdered sugar
- 1 Tbsp Cherry brandy
- also
- 200 grams sugar
Preparation steps
For the cake, separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 50 grams (approximately 1 3/4 ounces) sugar. Beat the egg yolks with the remaining sugar and the vanilla sugar about 10 minutes or until fluffy. Fold in the egg whites. Mix flour and baking powder, sift over batter and fold in Finally stir in the butter. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in 1/6 of the batter. Bake in preheated 180°C (approximately 350°F) oven for about 5 minutes. Cool slightly. Remove cake with parchment paper from the pan, invert onto a wire rack, remove parchment paper and cool the cake. Repeat process 5 more times to make a total of 6 cake layers.
For the filling, chop the chocolate into pieces, place in a metal bowl over a hot water bath and stir until melted. Cut the butter into pieces and stir into chocolate with powdered sugar and cherry brandy. Reserve 1/4 of the chocolate cream for the top and sides of the cake. Place a cake layer on a plate. Spread with a 1/5 of the remaining chocolate cream. Repeat with remaining cake layers and chocolate cream. Spread the top and sides with the reserved chocolate cream. Cut the cake into 12 pieces. Cook the sugar in a pan until golden brown and spread quickly on the cake pieces. Recut the cake with a sharp knife.
