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Hungarian Sponge Cake with Chocolate and Caramel.



  • 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)
  • 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.
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.

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