As promised, we have prepared the dessert you voted the most votes and thank you for all the comments and private messages 🙂 . For this first survey the Dobos cake is the winner, but soon we will also present the chestnut dessert!
The Dobos cake was created in 1885 by the Hungarian patissier József C. Dobos in honour of the National Exposition of Budapest and the first to taste it was Franz Joseph I and Empress Elisabeth of Austria (Princess Sissi). The objective of the confectioner József, was to create a cake different from any other, a cake that, despite the obvious lack of refrigerators, could maintained its freshness for many days. Thus, he conceived the sixth layer coated with caramel, to avoid the cake went too dry. According to tradition, the cake would be made up of five discs of sponge cake, filled with chocolate butter cream and covered with a sixth hard caramel layer. But since we did not want to overdo the calories, we decided to replace butter with whipped cream and mascarpone cheese 🙂 . Today, we do have refrigerations,that’s why some pastry chefs have reinterpreted the arrangement of the sixth layer, cutting it in triangles and placing them on top. We tried this out… 🙂
Do not forget to try our mini Dobos with white chocolate! 🙂
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- 8 egg whites
- 250 g of powdered sugar
- 250 g of flour
- 125 g of butter
- 8 egg yolks
- a pinch of salt
- 500 g of mascarpone cheese
- 400 ml of whipping cream
- 50 g of cocoa
- 150 g of powdered sugar
- 150 g of white sugar
Beat the egg whites with the powdered sugar.
Stirring constantly, gently add the flour, the egg yolks and the butter melted but not too hot.
Divide the dough into six cake tins of about 20 cm in diameter. If you do not have six identical cake tins, simply bake one disc at a time :).
Bake at 200 degrees for 15-18 minutes.
Mix the mascarpone cheese with the icing sugar and cocoa.
Lightly whip the cream and add to the mascarpone.
Using a spatula spread the cream on 5 discs, with a thickness of about 3-4mm.
Overlap all the discs, then spread a thin layer of cream also on the sides and top of cake.
Cut the sixth layer in 12 equal wedges.
In a pan caramelized granulated sugar.
Lay the trinagles on a wire rack and pour the caramel. With a knife dipped in cold water, cut off any imperfection.
Put the remainig ganache in a pastry bag and spread out 12 balls on top of the cake on the edge 😉 . Lie sideways the caramel triangles, with the point towards the center.
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