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Tort Dobos

Tort Dobos


Beat the egg whites well, add the sugar and beat until the meringues are done, add the yolks, mix well then add the flour and the composition for the top is ready.

In a round tray, lined with baking paper, put with a polish from the composition obtained as long as one finger thick. I made 8 countertops that I baked for 10 minutes each and let them cool.

We make the cream between the countertops.

We beat the butter that we kept at room temperature with the vanilla powdered sugar and put the bowl in the fridge.

Put eggs with sugar and cocoa on a steam bath and mix vigorously until it thickens a little.

Let it cool well, then remove the butter cream and mix it with the cocoa cream. We stop a little butter cream to decorate with it on top of some rosettes. We put this cream between the countertops alternately.

We stop a countertop that we dress in caramel.

We make the caramel icing from sugar, which we melt and caramelize, we put the pan on the stove and we put the butter, and in order to have a mirror effect we add very little vinegar to the icing.

We coat this last layer of worktop in caramel glaze and cut it with a wet knife in 8.

After alternating the cream top with the cream top, until we finish the top, we also put the pieces of caramelized top on top. We stop a little cream to put the cake on the edge.

Garnish with butter cream, a little coconut on the edge and edible silver beads.


Doboş cake

1. Mix the flour and starch and set aside 100 g of this mixture. Rub the yolks with half the amount of sugar until the cream flows continuously and then add the orange peel. Beat the egg whites with the rest of the sugar and then put two tablespoons of the foam over the yolks. Mix and add the flour mixture. Add the rest of the foam and mix gently. The dough obtained is divided into 6 parts, from which the sheets are baked, each separately for 5-6 minutes.

2. For the cream, melt the chocolate, rub the butter with the yolks, rum and sugar and then add the lukewarm chocolate.

3. Lay layers of sheets and cream and wrap the cake with the rest of the cream. For the icing, caramelize the sugar and add the butter. Pour the mixture onto a glossy surface and allow to harden. Then cut into 16 circles that sit on the cake.


For the countertop sheets, rub the yolks with the sugar and gradually add the egg whites, foam and flour.


On a greased form and sprinkled with flour, bake a top. Bake as many countertop sheets as you can get out of the coke. It bakes quickly and must be light in color.


For the cream, boil together, in a bain marie, the sugar with whole eggs, a little milk and vanilla until the composition thickens. Add, when it is still on the fire, the softened chocolate. When it has cooled, add the butter butter.


Fill the cake with cream and cover the parts


For the icing, boil the sugar with a little water, even if only soaked, until it acquires a light yellow color. Add the lemon juice and bring to the boil. When it is still thin, quickly pour it over the cake.


After it has cooled, increase the burnt sugar on the cake with the hot blade of a knife.
Good appetite!


1. Both the cake tops and the cream can be prepared in advance a few days and then assembled. The tops are kept in the pantry or refrigerator, with a sheet of baking paper placed between them, covered with a plastic bag.

2. Eggs are separated from egg whites. Beat the yolks with the sugar until white, then add the vanilla.

3. Whisk the egg whites, together with a pinch of salt, then gradually incorporate them into the yolks, at first a spoonful, by inverting. At the end, the flour is incorporated in several stages, by overturning.

4. The tops can be baked in a round or rectangular shape. To make my work easier and not have to bake 8 worktops separately, I bake 4 worktops in a large, rectangular tray and then cut them in half. It is necessary to use baking paper. Bake the tops in the preheated oven at 180 degrees for 5 minutes. The most "beautiful" (straight) countertop is held for the caramel layer.

5. The cream is prepared in a bain-marin, so put a pot of water on the fire over which you can put the bowl in which you will beat the eggs. Beat the eggs with the sugar until they turn white and double in volume, then put them in a bain-marie and mix for 3-4 minutes, until the cream starts to thicken a little. Add the chopped chocolate and mix until the chocolate melts and is incorporated, about 3-4 minutes.

6. Then take the dish off the steam and let it cool (to cool faster you can put the bottom in a bowl with cold water). The cream thus obtained must be dense and sticky.

7. Beat the butter well at room temperature until it becomes creamy, then gradually incorporate the cold chocolate cream. Refrigerate for about 1/3 hour to harden.

8. Meanwhile, you can prepare the caramel mirror from the listed ingredients. This is the "resistance piece" of the animal. The top kept for this purpose is placed on a baking paper greased with a little butter and cut into 12 pieces.

9. Put water, sugar and lemon juice in a pan (preferably non-stick) and simmer, stirring occasionally, until the syrup turns golden. Remove from the heat, allow to clear a little and pour over the counter, spread the glaze to the extremities with a spatula. Leave it to harden for a few minutes, and then with the help of a heated knife and passed the oil through the blade, cut the caramel on the previously cut lines.

10. And now the assembly of the Dobos cake.

A countertop sheet, a portion of cream and so on, be careful how you distribute the cream so that it reaches you for the final coating of the cake. When you have finished the layers, cut the edges to be equal and coat the cake with cream. At the end, place the caramel. You can put the caramel sheets directly on the surface of the cake or you can support them with some pieces of hazelnuts / nuts. For a perfect culinary experience, it is recommended to take the cake out of the fridge about 10-15 minutes before serving to reach room temperature. This way the butter cream softens easily and is INCREDIBLY GOOD!


Doboş cake

1. Mix the flour and starch and set aside 100 g of this mixture. Rub the yolks with half the amount of sugar until the cream flows continuously and then add the orange peel. Beat the egg whites with the rest of the sugar and then put two tablespoons of the foam over the yolks. Mix and add the flour mixture. Add the rest of the foam and mix gently. The dough obtained is divided into 6 parts, from which the sheets are baked, each separately for 5-6 minutes.

2. For the cream, melt the chocolate, rub the butter with the yolks, rum and sugar and then add the lukewarm chocolate.

3. Lay layers of sheets and cream and wrap the cake with the rest of the cream. For the icing, caramelize the sugar and add the butter. Pour the mixture onto a glossy surface and allow to harden. Then cut into 16 circles that sit on the cake.


Ingredients Doboș Cake

classic Doboș cream:

  • 9 small eggs (360 grams of whole eggs, weighed without shell)
  • 500 grams of fatty butter with 82% fat
  • 400 grams of chocolate with 54% cocoa
  • 50 grams of cocoa
  • 300 grams of sugar
  • 30 ml good brandy & # 8211 optional
  • 1 generous salt powder
  • 20 grams of vanilla sugar (2 sachets)

classic Doboș sheets:

  • 15 medium-sized eggs (50 grams / piece, weighed in shell)
  • 250 grams of sugar
  • 100 grams of fatty butter with 82% fat
  • 250 grams of flour
  • 2 * 1 pinch of salt
  • 2 sachets of vanilla sugar

classic glaze for Doboș:

How to prepare Doboș Cake & # 8211 video recipe

Clarifications and advice

1. As I mentioned, from the above quantities, the Doboș cake comes out 30 * 40 cm, the size of the oven tray. If you want a cake half of the one I made, proceed as described below.

Prepare two sheets of 6 eggs of 50 grams / piece, 100 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 40 grams of melted butter and 100 grams of flour. Bake the sheets as described in the clip above.

Prepare a single sheet of 3 eggs, 50 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 20 grams of melted butter and 50 grams of flour. After cooling, overlap the sheets, measure and cut exactly in half.

You will need five layers, so half a sheet will remain. You can taste it with coffee, it is soft and tasty. For the cream and glaze, use exactly half of the ingredients listed above.

2. The Doboș cake will be served at room temperature, just like any other butter cream cake. I recommend that the icing be put on the cake as much as possible before serving. If there is moisture or if the Doboș cake is repeatedly exposed to large temperature differences, the burnt sugar icing will suffer.

3. In the classic Drobo Cake recipe, published earlier, you will find clear instructions and the list of ingredients for a rectangular Drobo cake with nine layers of sheets & # 8211 click here.

May it be useful to you as well all my cake and cake recipes you can find them by clicking on the picture below.


Ingredients Doboș Cake

classic Doboș cream:

  • 9 small eggs (360 grams of whole eggs, weighed without shell)
  • 500 grams of fatty butter with 82% fat
  • 400 grams of chocolate with 54% cocoa
  • 50 grams of cocoa
  • 300 grams of sugar
  • 30 ml good brandy & # 8211 optional
  • 1 generous salt powder
  • 20 grams of vanilla sugar (2 sachets)

classic Doboș sheets:

  • 15 medium-sized eggs (50 grams / piece, weighed in shell)
  • 250 grams of sugar
  • 100 grams of fatty butter with 82% fat
  • 250 grams of flour
  • 2 * 1 pinch of salt
  • 2 sachets of vanilla sugar

classic glaze for Doboș:

How to prepare Doboș Cake & # 8211 video recipe

Clarifications and advice

1. As I mentioned, from the above quantities, the Doboș cake comes out 30 * 40 cm, the size of the oven tray. If you want a cake half of the one I made, proceed as described below.

Prepare two sheets of 6 eggs of 50 grams / piece, 100 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 40 grams of melted butter and 100 grams of flour. Bake the sheets as described in the clip above.

Prepare a single sheet of 3 eggs, 50 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 20 grams of melted butter and 50 grams of flour. After cooling, overlap the sheets, measure and cut exactly in half.

You will need five layers, so half a sheet will remain. You can taste it with coffee, it is soft and tasty. For the cream and glaze, use exactly half of the ingredients listed above.

2. The Doboș cake will be served at room temperature, just like any other butter cream cake. I recommend that the icing be put on the cake as much as possible before serving. If there is moisture or if the Doboș cake is repeatedly exposed to large temperature differences, the burnt sugar icing will suffer.

3. In the classic Drobo Cake recipe, published earlier, you will find clear instructions and the list of ingredients for a rectangular Doboş cake with nine layers of sheets & # 8211 click here.

May it be useful to you as well all my cake and cake recipes you can find them by clicking on the picture below.


1. Both the cake tops and the cream can be prepared in advance a few days and then assembled. The tops are kept in the pantry or refrigerator, with a sheet of baking paper placed between them, covered with a plastic bag.

2. Eggs are separated from the egg whites. Beat the yolks with the sugar until white, then add the vanilla.

3. Whisk the egg whites, together with a pinch of salt, then gradually incorporate them into the yolks, at first a spoonful, by inverting. At the end, the flour is incorporated in several stages, by overturning.

4. The tops can be baked in a round or rectangular shape. To make my work easier and not have to bake 8 worktops separately, I bake 4 worktops in a large, rectangular tray and then cut them in half. It is necessary to use baking paper. Bake the tops of the dobos in the preheated oven at 180 degrees for 5 minutes. The most "beautiful" (straight) countertop is held for the caramel layer.

5. The cream is prepared in a bain-marin, so put a pot of water on the fire over which you can put the bowl in which you will beat the eggs. Beat the eggs with the sugar until they turn white and double in volume, then put them in a bain-marie and mix for 3-4 minutes, until the cream starts to thicken a little. Add the chopped chocolate and mix until the chocolate melts and is incorporated, about 3-4 minutes.

6. Then take the bowl off the steam and let it cool (to cool faster you can put the bottom in a bowl with cold water). The cream thus obtained must be dense and sticky.

7. Beat the butter well at room temperature until it becomes creamy, then gradually incorporate the cold chocolate cream. Refrigerate for about 1/3 hour to harden.

8. Meanwhile, you can prepare the caramel mirror from the listed ingredients. This is the "resistance piece" of the animal. The top kept for this purpose is placed on a baking paper greased with a little butter and cut into 12 pieces.

9. Put water, sugar and lemon juice in a pan (preferably non-stick) and simmer, stirring occasionally, until the syrup turns golden. Remove from the heat, allow to clear a little and pour over the counter, the glaze is spread to the extremities with a spatula. Leave it to harden for a few minutes, and then with the help of a heated knife and passed the oil through the blade, cut the caramel on the previously cut lines.

10. And now the assembly of the Dobos cake.

A countertop sheet, a portion of cream and so on, be careful how you distribute the cream so that it reaches you for the final coating of the cake. When you have finished the layers, cut the edges to be equal and cover the cake with cream. At the end, place the caramel. You can put the caramel sheets directly on the surface of the cake or you can support them with some pieces of hazelnuts / nuts. For a perfect culinary experience, it is recommended to take the cake out of the fridge about 10-15 minutes before serving to reach room temperature. This way the butter cream softens easily and is INCREDIBLY GOOD!


Ingredients Doboș Cake

classic Doboș cream:

  • 9 small eggs (360 grams of whole eggs, weighed without shell)
  • 500 grams of fatty butter with 82% fat
  • 400 grams of chocolate with 54% cocoa
  • 50 grams of cocoa
  • 300 grams of sugar
  • 30 ml good brandy & # 8211 optional
  • 1 generous salt powder
  • 20 grams of vanilla sugar (2 sachets)

classic Doboș sheets:

  • 15 medium-sized eggs (50 grams / piece, weighed in shell)
  • 250 grams of sugar
  • 100 grams of fatty butter with 82% fat
  • 250 grams of flour
  • 2 * 1 pinch of salt
  • 2 sachets of vanilla sugar

classic glaze for Doboș:

How to prepare Doboș Cake & # 8211 video recipe

Clarifications and advice

1. As I mentioned, from the above quantities, the Doboș cake comes out 30 * 40 cm, the size of the oven tray. If you want a cake half of the one I made, proceed as described below.

Prepare two sheets of 6 eggs of 50 grams / piece, 100 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 40 grams of melted butter and 100 grams of flour. Bake the sheets as described in the clip above.

Prepare a single sheet of 3 eggs, 50 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 20 grams of melted butter and 50 grams of flour. After cooling, overlap the sheets, measure and cut exactly in half.

You will need five layers, so half a sheet will remain. You can taste it with coffee, it is soft and tasty. For the cream and glaze, use exactly half of the ingredients listed above.

2. The Doboș cake will be served at room temperature, just like any other butter cream cake. I recommend that the icing be put on the cake as much as possible before serving. If there is moisture or if the Doboș cake is repeatedly exposed to large temperature differences, the burnt sugar icing will suffer.

3. In the classic Drobo Cake recipe, published earlier, you will find clear instructions and the list of ingredients for a rectangular Drobo cake with nine layers of sheets & # 8211 click here.

May it be useful to you as well all my cake and cake recipes you can find them by clicking on the picture below.


Ingredients Doboș Cake

classic Doboș cream:

  • 9 small eggs (360 grams of whole eggs, weighed without shell)
  • 500 grams of fatty butter with 82% fat
  • 400 grams of chocolate with 54% cocoa
  • 50 grams of cocoa
  • 300 grams of sugar
  • 30 ml good brandy & # 8211 optional
  • 1 generous salt powder
  • 20 grams of vanilla sugar (2 sachets)

classic Doboș sheets:

  • 15 medium-sized eggs (50 grams / piece, weighed in shell)
  • 250 grams of sugar
  • 100 grams of fatty butter with 82% fat
  • 250 grams of flour
  • 2 * 1 pinch of salt
  • 2 sachets of vanilla sugar

classic glaze for Doboș:

How to prepare Doboș Cake & # 8211 video recipe

Clarifications and advice

1. As I mentioned, from the above quantities, the Doboș cake comes out 30 * 40 cm, the size of the oven tray. If you want a cake half of the one I made, proceed as described below.

Prepare two sheets of 6 eggs of 50 grams / piece, 100 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 40 grams of melted butter and 100 grams of flour. Bake the sheets as described in the clip above.

Prepare a single sheet of 3 eggs, 50 grams of sugar, 1 pinch of salt, ½ sachet of vanilla sugar, 20 grams of melted butter and 50 grams of flour. After cooling, overlap the sheets, measure and cut exactly in half.

You will need five layers, so half a sheet will remain. You can taste it with coffee, it is soft and tasty. For the cream and glaze, use exactly half of the ingredients listed above.

2. The Doboș cake will be served at room temperature, just like any other butter cream cake. I recommend that the icing be put on the cake as much as possible before serving. If there is moisture or if the Doboș cake is repeatedly exposed to large temperature differences, the burnt sugar icing will suffer.

3. In the classic Drobo Cake recipe, published earlier, you will find clear instructions and the list of ingredients for a rectangular Drobo cake with nine layers of sheets & # 8211 click here.

May it be useful to you as well all my cake and cake recipes you can find them by clicking on the picture below.


The yolks are mixed with the sugar for about 10 minutes until it becomes a creamy composition. Add flour and add the beaten egg whites with a pinch of salt. The resulting composition is divided into 6 parts and bake 6 sheets in a cake form (24 cm) for about 6-10 minutes each.

Mix the eggs with the sugar and put them in a bowl in a bain marie together with the broken chocolate pieces and mix on low heat until they thicken, then put them in a bowl with cold water to cool. Rub the butter and add it to the cooled cream, then leave it in the fridge. When it is very cold, mix it again until it becomes a fine cream.

Grease the sheets with a layer of cream. A sheet is cut into triangles that will be coated in burnt sugar (1/2 cup of sugar melts and covers each triangle.

The last layer will be cream over which the sugar-covered triangles are placed. Leave to cool until the next day to soften the sheets.


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