Hungarian Dobosh Cake
Composition / ingredients
6
servings:
Cooking method
Mix egg yolks with sugar and vanilla powder, add flour, add white-grated butter and whites whipped into a strong foam.
Grease the mold with oil, sprinkle the bottom with flour. Pour the dough into uniform parts and bake 6-8 thin cakes. Temp. 200 gr.
Put the best cake aside, it will be the top one.
Cool the cakes.
Cream: beat soft butter with powdered sugar, add eggs, cocoa, grated chocolate. A homogeneous mass should be obtained.
Lubricate all the cakes, laying them on top of each other. Put the 8th cake on top, smear it too.
Grease the sides of the cake with cream. Keep in the refrigerator before serving.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rum - 75 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
