József C. Dobos created the cake in the 1880s and presented it at a national exhibition in 1885. Its long-lasting buttercream and caramel coating were novel at the time. A classic by pastry chef József C. Dobos. The caramel topping is not for decoration: it is crunchy, shiny and causes a short diplomatic crisis with every family slice. In the end, however, the empty plates always give the most accurate verdict.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Bake six identical, thin sponge bases; cool them completely. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Make a light, smooth cream from the melted chocolate, butter and powdered sugar. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Layer five sheets with the cream, coat the sides thinly as well. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pour light caramel onto the sixth sheet, quickly mark the slices, then place it on the cake once it has solidified. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Mark the caramel with an oiled knife while it's still warm, otherwise the slicing will turn into a forge.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.