Dobos Torte

A delicious cake with a caramel topping and hazelnut filling that will create an excellent dessert.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

cake layers

  • 7 pieces Egg, fresh

  • 150 g Sugar, white

  • 1 pinch Salt, table

  • 150 g Wheat flour, white, multi-purpose

caramel

  • 200 g Sugar, white

  • 1 teaspoon Butter, unsalted

filling

  • 0.5 l Milk, skimmed

  • 1 bag Pudding, vanilla

  • 1 piece Egg, egg yolk, fresh

  • 120 g Sugar, white

  • 250 g Butter, unsalted

  • 50 g Chocolate spread, with hazelnuts

  • 60 g Cooking chocolate, unsweetened

Steps

  1. Carefully separate the egg yolks and whites into two bowls. Whisk the egg yolks with 75 g of sugar and a pinch of salt using a hand mixer until frothy. Beat the egg whites with 75 g of sugar into stiff peaks. Gently fold the egg whites into the yolk mixture using a whisk. Sift the flour into the mixture and slowly mix until smooth.

  2. Preheat the oven to 220 °C. Shape the mixture into 5 thin circles with a diameter of 26 cm using molds and place them in the preheated oven. Bake for 7 minutes. Remove the baked layers from the oven and let them cool. Meanwhile, prepare the filling.

  3. In a bowl, whisk the egg yolk with 4 tablespoons of milk. Add the pudding powder to the egg mixture and mix well until smooth. Pour the remaining milk into a saucepan and add sugar. Place the saucepan on the stove and bring the liquid to a boil. Reduce the heat and stir the pudding mixture into the sweetened milk. Cook for another 5 minutes, making sure the pudding does not boil. Stir constantly to avoid lumps.

  4. Remove the saucepan from the heat and let the pudding cool. Stir it several times to prevent a skin from forming. In another saucepan, melt the butter, pour it into a bowl, and whisk until frothy. Gradually add the cooled pudding mixture to the butter. Then, melt the nougat and chocolate over a water bath, let it cool slightly, and slowly mix it into the pudding mixture.

  5. Spread 4/5 of the cream onto 4 cake layers and stack them on top of each other. Use the remaining cream to cover the entire cake.

  6. In a saucepan, melt sugar and butter while constantly stirring. Stir until caramel forms. Quickly spread the caramel over the fifth cake layer and neatly trim the edges with a greased knife. Grease the knife again and cut the caramel-coated layer into 12 pieces. Arrange the pieces nicely on the cake. Use the remaining caramel to create a caramel net to decorate the cake. Place the cake in the refrigerator for 1 hour.

  7. Slice the chilled cake and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 276.99 kcal
  • Fat: 15.78 g
    • Saturated Fat: 9.36 g
  • Carbohydrates: 27.88 g
    • Sugars: 20.92 g
  • Protein: 5.3 g
  • Fiber: 0.75 g