Dobush (Dobosh) Cake

I present to you the true taste of my childhood, along with Agnessi Pastry and Acorn cookies.

It turns out that the correct pronunciation (at least according to Wikipedia) is DOBOSH cake, which is a traditional Hungarian cake. It consists of 6 crusts with chocolate, cream and caramel frosting. The Dobosh Cake is the favorite cake of the Austro-Hungarian Empress Elizabeth, wife of Franz Joseph. It was exported to neighboring countries in special wooden boxes. The cake was named after its author, the Hungarian pastry chef Josef Dobosh. He presented it for the first time in 1885 at the Hungarian National Exhibition.

After a brief study in the internet, it is clear that the Dobosh cake we grew up with has nothing to do with the original one. The survey shows that the original crusts are (perhaps) sponge-cake layers, the cream is with chocolate and the top frosting is made of caramel. In my opinion, the change in the recipe is due to the fact that during the communist period, our mothers and grandmothers did not have a very wide variety of products and you could rarely find an original foreign recipe unchanged. Everything is somehow adapted, the main dishes, the sweets and the cakes. And the Dobush (Dobosh) cake is no exception. Well, someday I will find the time to study and make the cake according to the original recipe.

But for now, we can enjoy the very tasty version of the 80’s. You can make the crusts even a week in advance before you prepare the cream and assemble the whole cake. However, remember that in order to soften the crusts, which, after baking, are as firm as biscuits, the assembled cake needs to stay at least 24 hours to soften and to absorb all the flavors.

Try it! If you’re bolder, you can also experiment with other creams such as the one with cream, mascarpone and chocolate.

Believe me that every minute you spend in the kitchen is worth it!

Enjoy!

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

INGREDIENTS:

For the crusts:
 2 eggs
 ½ cup sunflower oil
 ½ cup warm milk
  cup sugar
 1 ½ sachets ammonia soda
 3 ½ cups flour (approximately, until a medium hard dough, which can be rolled)
For the cream:
 2 liters milk
 6 egg yolks
 10 tbsp. flour (with top)
 1 ½ cups sugar
 125 g butter
 2 sachets vanilla powder
For sprinkle:
 grated/crushed nuts, chocolate sprinkles, chocolate drops or other (optional)

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 

DIRECTIONS:

Приготвяне на блатовете:
1

In the bowl, add the eggs, the oil, the warm milk and the sugar. Stir gently with a mixer with the dough attachments.

Добуш торта

2

Add the ammonia soda and stir again.

Добуш торта

3

Start adding little by little the sifted flour, stirring constantly.

Добуш торта

4

Once the dough is thick enough to knead, pour it on a sprinkled with flour board.

Добуш торта

5

Knead the dough by adding a little sifted flour until a medium hard dough is obtained that can be rolled.

Добуш торта

6

Divide the dough into 5 equal parts.

Добуш торта

7

Roll each ball into a very thin crust about 1 mm thick.
!Important! In the photo, I cut the rolled dough into smaller crusts, because I was making smaller cakes, but the amounts and ingredients given here are just for 1 large cake of 5 crusts with a diameter of about 35 cm.

Добуш торта

8

One option for baking the crusts is to roll the dough directly onto the baking paper.

Добуш торта

9

Cut the crust to the desired size and remove the excess. The crust, together with the paper, is transferred directly to the baking tray.

Добуш торта

10

The other option is to roll the dough out onto a floured surface and cut the the crusts of desired diameter. Then take them carefully and transfer them to a greased pan, which can be covered with baking paper or a Teflon pad.

Добуш торта

11

The crusts are baked in a preheated 180 degree oven without a fan for about 8-10 minutes until golden.

Добуш торта

12

Here are the ready crusts. If you make one large cake, you need to get 5 large crusts.
Keep in mind that the crusts are hard as bark, but that shouldn't bother you - that's exactly what they should be. Also, the crusts are quite durable and can last up to about a week until you decide to make the cream.

Добуш торта

Cream preparation:
13

Put the egg yolks in a bowl.

Добуш торта

14

Add the flour to them and mix.

Добуш торта

15

Separate about 200 ml of the milk and gradually start adding it to the flour mixture, stirring constantly to avoid lumps. You need to get a homogeneous mixture.

Добуш торта

16

Put the rest of the milk and the sugar in a thick bottomed pot. Stir until the sugar has melted.

Добуш торта

17

On a thin stream, add the flour mixture to the milk, straining it. Remember to stir constantly.

Добуш торта

18

Reduce the heat and continue to mix the cream with a wooden spoon on a low heat. You will find that it is ready when you swipe your finger on the back of the wooden spoon. If the mark remains clear, then the cream is ready.

Добуш торта

19

Remove the cream from the stove and add the vanilla. Stir well.

Добуш торта

20

Add the butter. Stir until the butter is melted and completely absorbed.

Добуш торта

Assembly of the cake:
21

To get a beautiful cake, use a removable bottom cake form or an adjustable diameter ring. Insert one crust at the bottom.

Добуш торта

22

Pour in about 1/5 of the cream and carefully level it.

Добуш торта

23

Alternate crust, cream, crust until you place the last fifth crust. Cover it with cream.

Добуш торта

24

Sprinkle with decoration you want. It can be crushed nuts, candy or chocolate sprinkles, a jam of your choice. I used dark chocolate drops.

Добуш торта

25

Put the cake in the fridge and it is advisable to wait at least 24 hours before slicing it. The longer it stays, the more delicious it becomes!

Добуш торта

26

Serve with a nice cup of hot coffee. Enjoy! Happy Holidays! 🙂

Добуш торта

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

For the crusts:
 2 eggs
 ½ cup sunflower oil
 ½ cup warm milk
  cup sugar
 1 ½ sachets ammonia soda
 3 ½ cups flour (approximately, until a medium hard dough, which can be rolled)
For the cream:
 2 liters milk
 6 egg yolks
 10 tbsp. flour (with top)
 1 ½ cups sugar
 125 g butter
 2 sachets vanilla powder
For sprinkle:
 grated/crushed nuts, chocolate sprinkles, chocolate drops or other (optional)

Directions

Приготвяне на блатовете:
1

In the bowl, add the eggs, the oil, the warm milk and the sugar. Stir gently with a mixer with the dough attachments.

Добуш торта

2

Add the ammonia soda and stir again.

Добуш торта

3

Start adding little by little the sifted flour, stirring constantly.

Добуш торта

4

Once the dough is thick enough to knead, pour it on a sprinkled with flour board.

Добуш торта

5

Knead the dough by adding a little sifted flour until a medium hard dough is obtained that can be rolled.

Добуш торта

6

Divide the dough into 5 equal parts.

Добуш торта

7

Roll each ball into a very thin crust about 1 mm thick.
!Important! In the photo, I cut the rolled dough into smaller crusts, because I was making smaller cakes, but the amounts and ingredients given here are just for 1 large cake of 5 crusts with a diameter of about 35 cm.

Добуш торта

8

One option for baking the crusts is to roll the dough directly onto the baking paper.

Добуш торта

9

Cut the crust to the desired size and remove the excess. The crust, together with the paper, is transferred directly to the baking tray.

Добуш торта

10

The other option is to roll the dough out onto a floured surface and cut the the crusts of desired diameter. Then take them carefully and transfer them to a greased pan, which can be covered with baking paper or a Teflon pad.

Добуш торта

11

The crusts are baked in a preheated 180 degree oven without a fan for about 8-10 minutes until golden.

Добуш торта

12

Here are the ready crusts. If you make one large cake, you need to get 5 large crusts.
Keep in mind that the crusts are hard as bark, but that shouldn't bother you - that's exactly what they should be. Also, the crusts are quite durable and can last up to about a week until you decide to make the cream.

Добуш торта

Cream preparation:
13

Put the egg yolks in a bowl.

Добуш торта

14

Add the flour to them and mix.

Добуш торта

15

Separate about 200 ml of the milk and gradually start adding it to the flour mixture, stirring constantly to avoid lumps. You need to get a homogeneous mixture.

Добуш торта

16

Put the rest of the milk and the sugar in a thick bottomed pot. Stir until the sugar has melted.

Добуш торта

17

On a thin stream, add the flour mixture to the milk, straining it. Remember to stir constantly.

Добуш торта

18

Reduce the heat and continue to mix the cream with a wooden spoon on a low heat. You will find that it is ready when you swipe your finger on the back of the wooden spoon. If the mark remains clear, then the cream is ready.

Добуш торта

19

Remove the cream from the stove and add the vanilla. Stir well.

Добуш торта

20

Add the butter. Stir until the butter is melted and completely absorbed.

Добуш торта

Assembly of the cake:
21

To get a beautiful cake, use a removable bottom cake form or an adjustable diameter ring. Insert one crust at the bottom.

Добуш торта

22

Pour in about 1/5 of the cream and carefully level it.

Добуш торта

23

Alternate crust, cream, crust until you place the last fifth crust. Cover it with cream.

Добуш торта

24

Sprinkle with decoration you want. It can be crushed nuts, candy or chocolate sprinkles, a jam of your choice. I used dark chocolate drops.

Добуш торта

25

Put the cake in the fridge and it is advisable to wait at least 24 hours before slicing it. The longer it stays, the more delicious it becomes!

Добуш торта

26

Serve with a nice cup of hot coffee. Enjoy! Happy Holidays! 🙂

Добуш торта

Dobush (Dobosh) cake – recipe
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