We reached the endind of the recipes for Christmas dinner, but of course we can not forget the dessert. Do you remember the Hungarian Dobos cake? Go now to review the recipe 😉 . Inspired by the whiteness of the snow (or perhaps by nostalgia of the absence this winter), we propose a variant with white chocolate: here are the mini dobos with white chocolate and vanilla!

Now you have all, or almost all, the dishes to guess the theme of the Christmas contest… So, leave a comment below, grab your spoons and get this cake started!

Do not forget to try the Dobos with dark chocolate!

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If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

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Stampa

Mini Dobos with white chocolate

Cuisine Vegetarian

Prep Time 40 minutes

Cook Time 16 minutes

Total Time 56 minutes

Servings 6 cakelets

Difficulty

Ingredients

For the sponge cake

• 4 egg whites
• 125 g of icing sugar
• 125 g of flour
• 60 g of melted butter
• 4 egg yolks
• pinch of salt
• half vanilla bean

For the filling

• 250 g of mascarpone cheese
• 200 ml of cream
• 150 g of white chocolate
• half vanilla bean

For the topping

• 200 g of white sugar

Instructions

For the sponge cake

1. Beat the egg whites with the sugar and vanilla.
2. Add the flour sifted, salt, egg yolks and the butter melted but not hot. Remember to mix gently.
3. Pour the mixture on a flat baking sheet and distribute it uniformly.
4. Bake at 200 ° for 16 minutes. After that, remove from oven and let cool.
5. Cut the sponge cake with a cutter of 7 cm in diameter and cut several discs. If the sponge becomes too thick, divide it in the direction of the thickness.

For the filling

1. Mix the mascarpone with the remaining vanilla and chocolate melted in a double boiler. Lightly whip the cream and add to the mascarpone.
2. Stuff the first 4 layers, cover the sides and the top.

For the topping

1. In a saucepan, let caramelize the sugar.
2. Cut the last six-discs in four and place well apart on a wire rack.
3. Pour the hot caramel on triangles and let cool. Careful not to burn yourself!
4. With a pastry bag, make balls on top of each cake with ganache excess.
5. Finally, recline triangles caramel.