Dobos tészta

~caramel and chocolate

The 'Dobos Torta' is a Hungarian cake, but thanks to it's spectacular look, fluffy layers, not-too-sweet chocolate cream and soft but crunchy caramel layer on top, it is famous in other countries as well. Originally being a cake, we usually make it for birthdays only, so I decided to try out an other version of it, the so-called "Dobos tészta', which certainly provides a more elegant look to any festive cookie plate, and is just as delicious as the cake.

Ingredients for 5 layers (36x40):

✔ 15 medium eggs

✔ 270 g flour

✔ 85 g butter 82%

✔ 230 g icing sugar

✔ pinch of salt

✔ 10 g borubon vanilla sugar

Instructions for the layers:

Preheat the oven to 180 C and line your baking tray with baking paper.
Beat the egg whites until thick. Add the yolks, the icing sugar and salt and mix again.
Add the butter and vanilla sugar.
Set the electric mixer aside and add the flour. Carefully and slowly, mix with a spatula until incorporated.
Transfer about tree ladles (regular size, not the small one) of the mixture to the baking tray and smoothen with a spatula.
Bake each layer on 180 C for about 10-12 minutes or until the sides start to get golden (if you're using two trays at the same time, switch them after 5-6 minutes).
Choose the most beautiful layer and set aside for the caramel topping.

Tip: the layers have to cool completely. Use a different baking sheet for each of them and only take the baking paper off when layers are cold.

Ingredients for the cream:

✔ 12 medium eggs

✔ 300 g sugar

✔ 350 g dark chocolate 65% cocoa

✔ 100 g milk chocolate

✔ 10 g bourbon vanilla

✔ pinch of salt

✔ 50 g cocoa powder

✔ 400 g soft butter 82%

✔ 250 g mascarpone (optional, makes a bit lighter)

Instructions for the cream:

In a saucepan, bring some water to boil and put a small bowl above it, in which you add the eggs. the sugar, salt and vanilla and boil them bain-marie style. Mix frequently. It is ready when the mixture burns your finger.Transfer into a large bowl and beat with a mixer until doubles its size.
Change the bowl above your saucepan. In this one, melt the chocolate.
Add the melted chocolate to the eggs and mix again for at least 2 minutes.
Add the soft butter, one tpsb at a time and mix well every time,
Set the electric mixer aside.
Add the cocoa powder and mix with a spatula.
Set aside to cool.

Ingredients for the caramel:

✔ 300 g sugar

✔ 3 tsp vinegar

✔ 30 g butter 82% + 30g to dip

Instructions for the caramel:

Prepare the layer you chose, a spatula, a sharp knife and about 30 g soft butter (in which you will dip the tip of the knife to cut the caramel). Make sure you have all these at hand because you will have to be quick.
In a tall saucepan, add the sugar and the vinegar, on medium to small heat. Wait for the sugar to form the caramel, careful not to burn it (it should be light brown). Stir from time to time.
Add the butter and leave on medium to small heat for another minute.
Transfer the hot caramel on the chosen layer and smoothen with the spatula.
Take the knife, dip its tip in the melted butter and cut* the caramel to slices (the size of the slices you will serve). Dip your knife into the butter as many times as neccessary.
Set aside to cool.

*You don't have time to cut it slice one at a time. Cut the layer lengthwise (long strips) and then the other way to form the small rectancular slices.

Final Instructions:

When the caramel slices, the layers and the cream are all ready and cold, take the first layer, add about 2 or 2 tbsp (depending on how creamy you want it to be; the original cake doesn't have much cream, but we like it with more so I added 3 tbsp) of the cream and continue with the rest of the layers and the cream.
Add the caramel slices on top. If you have any leftover cream (I used 3 tbsp between the layers, but still had some extra), you can decorate with a piping bag, adding small 'chocolate roses' on one side of the slice below the caramel to lift it a bit).
Leave it in the fridge or a cold place to sit for about 2-5 hours.
Your Dobos tészta is ready to be served!