Desert crooked Dobos
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sheets: Separate the egg whites from the yolks. Put a pinch of salt over the egg whites and mix until they harden. Then gradually add half of the powdered sugar and mix until you get a strong meringue. Then mix the yolks with the rest of the powdered sugar until they swell and turn white. Add the vanilla. Mix the yolks over the egg whites, add the melted and cooled butter and mix lightly with a spatula. At the end, add the sifted flour gradually and mix lightly with a spatula, from the bottom up.
Preheat the oven to 160 degrees C and line a 20 cm diameter round tray with baking paper. If you have two trays, it will work even faster. You can also use the stove tray and draw the circles on baking paper.
Put a polish with dough in each tray, leveling gently until you get a 0.5 cm thick sheet. Bake the sheets at 160 degrees C for 5-6 minutes, until lightly browned. Remove the sheets with the baking paper on a chopping board and leave them to cool, then continue to bake until you finish the dough. At the end you will have 6 sheets.
Slightly peel off the baking paper on the back of the sheets and let them cool. Keep the last sheet for decoration.
Cream: Mix whole eggs with powdered sugar in a double-bottomed saucepan. Put the pan on the fire, in a bain-marie and mix at low speed until the sugar dissolves and the cream thickens a little. Turn off the heat and add the melted chocolate and mix the cream. Finally add the vanilla. Let the cream cool.
Then mix the soft butter at room temperature with the cocoa and mix it at the end with the cooled chocolate cream. Put a tablespoon of cream in the bowl of butter and mix gently so that it does not cut. Be very careful, it must be at the same temperature and do not mix too much. Leave the cream in the fridge until you prepare the icing.
Glaze: Mix the sugar with a teaspoon of vinegar and put the pan on low heat until the sugar melts and begins to caramelize. When the caramel is liquid, take the pan off the heat, add the butter and mix well. You will get a fine glaze. Before pouring the icing over the counter, grease the blade of a well-sharpened knife with butter to be ready. Place the cake top on a baking sheet and pour the liquid caramel on top. Spread it quickly over the entire surface. I will divide the countertop into quarters and then into 12 triangles. I quickly draw the triangles, then cut them with a knife.
* (Put the rest of the caramel on a baking paper and after it has cooled, grind it and you can decorate the edges of the cake with it)
* (So as not to soil the edges of the tray, I will put some strips of baking paper around and take them out at the end, after I have decorated the cake.)
Place a sheet of cake on a plate, put 2-3 tablespoons of cream on top and spread in a thin layer on the entire surface. Put the second sheet on top, and the cream and so on until you finish all the sheets. Dress the remaining cream cake and keep 2-3 tablespoons for decoration.
* (Spread with serrated spatula)
With the help of a posh, decorate in the middle and around the cake, and on top put the triangles on the counter with the burnt sugar icing. Place them carefully, slightly tilted and decorate the edge of the cake with the crushed burnt sugar.
Put the cake in the fridge for 2-3 hours, then you can cut it.
The coolest countertop! the secret of the Hungarians, kept with sanctity by
Light recipes with healthy ingredients. Amandine original confectionery recipe Urban Flavors (22) Fondant, Bread, Cakes. A classic cake to everyone's taste is the delicious Dobos cake. It's not really dobos & # 8211 dobos, it looks a lot like and where else do you say it's extra-super-very easy. You have no problem with the cream, and you don't bother with the countertop either. It is the most relaxing diet I have followed, not counting calories, weighing.
How to make Dobos cream after. An absolutely delicious cake, without baking and low in calories! Allowed in diabetes, celiac disease and even in some diets. We offer customers a variety of cakes, mini cakes, mini pastries, cookies, candy, cakes and pies, as well as assistance with orders. We are proud of classic cakes and pies that we have improved as well as new assortments that combine refined flavors. Ignoring the huge number of calories it has, the cream is. With this cream you can fill rolls, special gala cakes or. Two rounds of expanded rice or two oatmeal cookies are very good, but not with fat cheese, Cheddar type (250 calories), but with cheese.
Equal forty layers of Doboş If you haven't made your plans yet. The younger sister of the famous Austrian cake, was born from the desire of the lover of. If you want a delicious dessert, with fewer calories but rich in vitamins.
Mix the yolks very well with the powdered sugar. Add the flavors, the beaten egg whites and gradually the flour. From the resulting composition, form 5 or 6 sheets. Grease the bottom of the cake tin with butter and sprinkle with flour, then with a polish take from the composition and spread with a knife. Bake all the sheets in succession, at the right heat. Be careful not to dry too hard.
How to prepare cream:
Beat the eggs with the sugar on the edge of the stove (stove) until it boils well, add the chocolate dissolved in a little milk and let the composition cool. Rub the butter until it becomes a foam, add the flavors and gradually, the composition after it has cooled. Divide this cream into 4 or 5 parts by putting a thin layer between the sheets.
The top sheet is glazed with sugar as follows: Put the sugar in a bowl on the stove / stove and stir continuously until it melts well, obtaining a thick brown syrup. Quickly pour this melted sugar on the surface of the cake, spreading it evenly with a hot knife. While the burnt sugar is hot, divide the cake into triangular slices, cutting with a hot knife only the icing on top, so that it can be easily cut when serving the cake.
The best-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré. [ citation needed ]
In Hungary, Czech Republic, Slovakia, Ukraine [ citation needed ], and Russia cakes are usually called tortes without differentiating between cake and pies. In Polish, as an example, the word pies is translated into Polish as cake, but cake can be also translated as layer cake or cream cake. 
An element common to some tortes is sweet icing (exceptions are several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the. tops and sides of the torte. An example is the whiskey cake. A number of European torts do not have layers. Some, for instance German-style "Käsesahnetorte", are unbaked.
Separate the egg whites from the yolks. Beat the egg whites and set aside. To beat well, add a few drops of lemon juice. Put the yolks in a bowl and add the sugar. Mix well with a whisk until you get a creamy, whitish composition. Add flour and beaten egg whites.
Divide the composition obtained into 5 parts. Grease a round pan with butter and line it with flour. The tray must have a diameter of 25 cm. Put in the tray some of the composition obtained. Bake one at a time, 5 thin sheets, 8-10 minutes, over high heat. Leave the sheets to cool, but be careful not to overlap them.
For the cream, rub the butter (which is at room temperature) until smooth, then add the melted chocolate, sugar and egg yolk. Mix the composition obtained until you get a homogeneous cream that you put in the fridge.
Put the first sheet on a plate, add the cream, then put the second sheet and the cream and so on until you finish the 5 sheets. Press them lightly when forming the cake. Grease the edges of the cake with cream.
Cake Dobos & # 8211 Delicious recipe
Beat the eggs with the sugar on a steam bath. When the composition becomes bound, homogeneous, set aside and allow to cool. Add flour and butter. It is homogenized.
Use a baking tray, turned over and place a sheet of parchment. Bake sheets in a thin layer, then leave to cool. The cream is prepared this way. Prepare a sugar syrup with water, let it boil well, then leave it to cool. Melt the chocolate on a steam bath. The syrup is added over the melted chocolate.
The whole composition is foamed with soft butter. The cream is spread between the sheets, the cake is left to simmer until the next day.
Prepare a caramel glaze. The sugar is melted, when it melts and turns brown, the cream is added very quickly. Homogenize, then pour the icing on the last sheet of dough, spread with a knife with a wide blade. The cake is portioned easily and with straight lines only when it is well placed, after it has been tender for a while.
Farkas Bakery & Pastries | Cleveland Ohio | Napoleans Ludlab, Tortes, Dobos, Linzers, and More European Hungarian Desserts
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This cake stays fresh even for 2 weeks! A secret from the legendary Hungarian confectioner!
"Dobos torta" is a classic dessert of Hungarian cuisine. This is a very tasty and appetizing cake, provided it is prepared according to the classic recipe, created by Dobos Jozsef. In 1885 this cake created a real revolution in culinary art, being presented as "the cake that stays fresh for 10 days". This dessert was to the liking of the Austro-Hungarian monarch, soon gaining immense popularity throughout Europe. We urge you to prepare this dessert, with a rich history, in home conditions. Although it is prepared from the most affordable ingredients, it is obtained particularly delicious.
-4 tablespoons sunflower oil
METHOD OF PREPARATION
1. Prepare the dough for 2 large worktops. For each countertop you will need 4 eggs, 4 tablespoons of sugar, 2 tablespoons of vegetable oil and 5 tablespoons of flour. Separate the egg whites from the yolks. Beat the egg whites with the sugar and rub the yolks with the vegetable oil. Incorporate the egg yolks with oil into the egg white foam. Mix with a spatula, without too much effort, moving it from top to bottom. Gradually add the sifted flour and mix. Pour the dough into a baking tin, preventively greased with oil. Shape in a preheated oven to 220 ° C. Allow to cool. Thus prepare 2 countertops.
2. Cut each countertop lengthwise into 4 equal parts. Get 8 countertops.
3. Prepare the cream: beat 5 eggs with 200 g of sugar. Add the cocoa powder and put the cream in the steam bath. Stirring constantly, heat it until it thickens. Allow the cream to cool slightly.
4. Beat 250 g of butter (80%) with powdered sugar. Add it to the cream and mix.
5. Prepare the icing: over low heat, caramelize 100 g of sugar, then add 30 g of butter. Stir until the butter melts. Towards the end, add the vinegar and mix. This will make the glaze more glossy.
6. Cut a countertop into 15 equal pieces. Grease them with icing in a faster tempo. In fact, the glaze will stick.
7. Assemble the cake: grease the tops with cream and arrange them on a plate. Grease the cake with cream on top and on the sides. Arrange 15 portions of icing on the cake. Refrigerate the cake overnight.
La Ancuţa: Mascarpone and strawberry cake Sweets, Desserts, Mascarpone, Cuisine. Recipes Cookies, Tarts, Food, Mascarpone. This Dobos cake is a dessert of Hungarian origin, created by Jozsef C. Quick cake with biscuits and mascarpone cream & # 8211 It does not require baking, nor sophisticated cooking techniques.
It has only 4 basic ingredients!
For the countertop sheets, rub the yolks with the sugar until the composition becomes creamy. Add flour and egg whites.
Grease the cake tin with butter and sprinkle with flour. Pour from the composition so that the countertop sheet is not thicker than the edge of the knife. Bake 7-8 sheets in a row. Remove hot from the pan and place on the table.
For the cream, in a small pot put in another bowl with boiling water (bain marie) beat whole eggs with sugar and vanilla on the fire, until the composition thickens. Add the chocolate soaked over low heat with a tablespoon of water or cocoa rubbed with a little milk. When the cream is ready
set aside, stirring constantly until cool. Rub the butter foam, then mix slowly with the cream, after it has cooled completely.
Put the cream on each sheet, placing the sheets on top of each other. The last sheet is set aside until it is glazed with burnt sugar.
For the icing, burn the sugar in a saucepan over high heat. When it has completely melted and is starting to darken in color, pour it on the cake sheet and spread it quickly with a long, hot knife until it cools down. If it still cools, put the cake sheet in the oven for a moment, so that the sugar is softened, so that it can spread well. While it is glazing, keep the cake sheet on a plate greased with oil so that the sugar drops, which flow on the edges, do not stick to the table.
Also with the help of a knife, until the sugar cools completely, the slices of cake are marked, pressing well so that you can easily cut the cake when serving. The glazed countertop sheet is placed on top.