Description:

Hungarian Sponge Cake with Chocolate and Caramel.

Source:

susan

Serves/Makes:8

Ingredients

• Cake:
• 6 eggs, separated
• 1-1/4 cups (300 ml) sugar
• 2 tbsp (30 ml) lemon juice
• 3/4 cup (175 ml) sifted pastry flour
• 1/4 cup (60 ml) cornstarch
• 1/2 tsp (2 ml) salt
• Filling:
• 4 squares unsweetened chocolate
• 4 egg yolks
• 1/2 cup (125 ml) heavy cream
• 2/3 cup (150 ml) granulated sugar
• 1-1/4 cups (300 ml) sweet butter
• 2 or 3 drops coffee extract
• Icing:
• 3/4 cup (175 ml) powdered sugar
• chopped nuts (garnish)

Preparation

• Beat yolks until creamy and light, gradually add sugar, beating well after each addition and adding with the last portion 1 tbsp (15 ml) lemon juice.
• Mix and sift flour, cornstarch and salt, add half of it to the egg yolk mixture, stirring gently till blended and adding while blending another 1 tbsp (15 ml) lemon juice.
• Fold in stiffly beaten egg whites alternately with remaining flour mixture, a little at a time, stirring gently.
• Butter and line an 8 inch spring mold with waxed paper.
• Turn in a few tbsp of batter at a time, spreading evenly over bottom of mold.
• Bake in a 450 degree (225 C.) oven 5 to 6 minutes or until very lightly browned.
• Remove cake to cake rack and repeat process until the batter is entirely used (you get 8 layers).
• When cool, put 1 layer aside, spread the following filling between and on top of remaining 7 layers, pressing the layers firmly, but gently together.
• Chill.
• Filling:
• Melt chocolate over hot water, then add a little at a time slightly beaten egg yolks combined with cream and sugar, stirring briskly after each addition.
• Cook over hot water 5 to 6 minutes,stirring constantly until thick and smooth.
• Cream butter with coffee extract until light, then add to chocolate mixture a tbsp at a time, beating and stirring at the same time after each addition until well blended.
• Remove brom hot water and cool until of spreading consistency.
• Icing:
• Melt 3/4 cup (175 ml) powdered sugar over very low heat until of a light caramel color, stirring constrantly.
• Pour quickly onto remaining cake layer speading evenly and working rapidly.
• Place this layer on top of the cake, pressing firmly.
• Spread remianly chocolate filling on sides of cake and, if desired, dust very lightly with chopped nuts.
• Cool, and keep in a cool place for a least 24 hours before slicing.
• This cake will keep a week in the refrigerator.

Comments

According to Howard Hillman in The Book of World Cuisines, this is a Hungarian seven layer sponge cake filled with chocolate cream and glazed on top with caramel. This recipe comes from the Anniversary Slovak-American Cook Book from Tylka Bros. Press, Inc., Chicago 1952. It is also called Dobos Cake.