Doboș (Dobos Cake)
Also called Dobos torte, Dobostorta, prăjitură Doboș, dobosh
Six thin sponge layers stacked with chocolate buttercream and topped with a sheet of hard amber caramel, scored into portions.
- Makes
- about 20 slices, 25 × 35 cm (10 × 14 inch)
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Sponge
Chocolate buttercream
Caramel top
Method
Sponge layers
Heat the oven to 350°F (180°C) and line a 25 × 35 cm (10 × 14 inch) baking sheet with parchment.
Beat the egg whites with the salt to soft peaks, add the granulated sugar (130 g⅔ cup) gradually and beat to stiff, glossy peaks. Whisk the yolks with the butter (40 g3 tbsp) and fold them into the meringue. Sift the flour (130 g1 cup + 1 tbsp) over and fold it in gently.
Spread a sixth of the batter, about 100 g, thinly over the sheet and bake 8 to 10 minutes, until light golden. Trim the edges while warm. Repeat to make 6 layers, and set the best one aside for the top.
Buttercream
Whisk the whole eggs (5), granulated sugar (250 g1¼ cups) and vanilla sugar (4 g1 tsp) in a heatproof bowl over simmering water, stirring constantly, until the sugar dissolves and it reaches 160°F (71°C). Take it off the heat and beat until thick, pale and cool.
Melt the dark chocolate (250 g) with 1 tbsp of the unsalted butter (300 g1⅓ cups) over simmering water and cool to lukewarm. Beat the rest of the butter until very creamy.
Fold the chocolate into the egg mixture, then fold in the butter in stages, with the cocoa powder (5 g1 tbsp) if using. Beat until smooth and silky.
Caramel and assembly
Set the reserved layer on oiled parchment. Melt the granulated sugar (100 g½ cup) with the butter (300 g1⅓ cups) to an amber caramel, pour it over the layer and spread it quickly with an oiled knife. Score it into portions straight away, before it hardens.
Stack the other 5 layers with buttercream between them and spread buttercream over the sides. Set the caramel layer on top.
Refrigerate at least 4 hours before cutting along the scored lines.