Dobostorta

My 1st dobostorta. So happy but with a little mishap. The caramel was still hot when I poured to the cake, it darkened later on, yikes! And also next time I will make my own stabilized whipped cream as the one I used was from store bought, and it was slowly melting as I was taking pictures hahaha

Cake
6 eggs, separate yolks from whites
120 g sugar
120 g flour + 1 tbsp

Cream
300 g sugar
50 ml water
300 g butter
30 g cocoa powder

Caramel Candy
120 g sugar

Method

beat yolks with 1 tbsp flour, set aside
beat egg whites with sugar to make hard foam
pour hard foam into yolk mixture and fold lightly and slowly to combine
add in flour bits by bits and fold lightly and slowly to combine
preheat oven to 300 F
grease and flour 6 8 inch round pans and pour about 1/3 cup + 1 tbsp of batter onto each pans, spread evenly. (if you don\’t have 6 pans, bake one layer at a time)
bake cake for 8-10 minutes

meanwhile, bring to boil water and sugar until sugar dissolved then add in butter, take off from heat, stir until butter dissolved; set aside to cool completely
sift cocoa powder and add into cooled butter mixture and whisk well
spread cream on 5 layers and stack them; leaving 1 layer on a parchment paper
melt sugar into caramel; work quickly, pour and spread caramel onto the last layer
brush a knife with oil, and slice caramel layer, please note although caramel hardens very quick, it can be still very hot underneath, so please don’t burn yourself
transfer caramel layer on top of the 5th layer
cake is ready to be served

you can place the cake in the fridge for 5-10 minutes before serving, if you’d like

Print Recipe

Dobostorta

Servings: 0

Ingredients

Cake

• 6 eggs separate yolks from whites
• 120 g sugar
• 120 g flour + 1 tbsp

Chocolate Cream

• 300 g sugar
• 50 ml water
• 300 g butter
• 30 g cocoa powder

Caramel

• 120 g sugar

Instructions

• beat yolks with 1 tbsp flour, set aside
• beat egg whites with sugar to make hard foam
• pour hard foam into yolk mixture and fold lightly and slowly to combine
• add in flour bits by bits and fold lightly and slowly to combine
• preheat oven to 300 F
• grease and flour 6 8 inch round pans and pour about 1/3 cup + 1 tbsp of batter onto each pans, spread evenly. (if you don’t have 6 pans, bake one layer at a time)
• bake cake for 8-10 minutes
• meanwhile, bring to boil water and sugar until sugar dissolved then add in butter, take off from heat, stir until butter dissolved; set aside to cool completely
• sift cocoa powder and add into cooled butter mixture and whisk well
• spread cream on 5 layers and stack them; leaving 1 layer on a parchment paper
• melt sugar into caramel; work quickly, pour and spread caramel onto the last layer
• brush a knife with oil, and slice caramel layer, please note although caramel hardens very quick, it can be still very hot underneath, so please don’t burn yourself
• transfer caramel layer on top of the 5th layer
• cake is ready to be served