Dobos (Ernst Knam)
Daniela Lenzu
Dessert of Hungarian origin made up of 6 layers of sponge cake alternating with layers of chocolate cream. The last layer is covered with a pinwheel of sponge cake wedges coated with a thin layer of caramel.
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 4
Mold: 18 cm
Ingredients
For the dough:
300 g butter (room temperature)
300 g of icing sugar
240 g of yolks
1 vanilla bean
200 g of egg whites
60 g of sugar
260 g flour
For the filling:
350 g butter, (room temperature)
100 g of icing sugar
100 g of dark chocolate 70%
30 g of cocoa powder
30 ml of rum
For caramel:
200 g of sugar
30 g of butter
To decorate:
Chopped hazelnuts to taste
Method
For the dough:
In the bowl of the planetary mixer (using the whisk), whip the butter at room temperature with the sugar, it must reach a light color and foamy consistency. Add the vanilla and egg yolks, always whipping. Separately, whip the egg white with the sugar and gently combine the two compounds with the sifted flour. Cover three plates with parchment paper and draw the perimeter of two discs on each one, using the 18 cm diameter ring. Distribute (with the help of Sac a poche) the mixture inside the drawn discs (it is necessary to cook a total of 6 discs). Bake at 200 ° C, ventilated oven for about 13 minutes. Once cooked, take the discs out of the oven and trim them well with the help of the 18 cm diameter ring.
For caramel:
Caramelize the sugar and then add the butter. Spread the caramel on a Dobos disc and immediately cut into slices while still hot.
For the filling:
In a planetary mixer with a whisk. Whip the butter, room temperature, with the sugar, also in this case the consistency must be frothy and light in color. Melt the dark chocolate and add the cocoa powder and rum to the cream.
Mix everything together.
To assemble the cake:
Alternate the 5 remaining dobos discs with the cream (to spread the cream I used a Sac a poche, trying to form a spiral of the same thickness as the Dobos discs). Coat the cake smoothing all surfaces well.
Complete with the chopped hazelnuts and the caramelized disc. Decorate as you see in the photo or as you like.
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