*RECIPE For One Piece 22 cm Diameter Original Dobos Cake* *The six sponge-sheet recipes* 6 eggs (yolk & whites separated ) 100g sugar 100g flour 35g melted butter some salt Beat the 6 yolks with powdered sugar and churn up the foam. Mix the 6 egg whites with the remaining powdered sugar and churn up the foam but not too hard. Carefully mix the two egg foams together then fold the flour and the melted butter into it. Put the pasta 1 cm thin on a geared-floured plate or backing paper. Divide the sponge pasta into six equal parts and make 22 cm diameter 1 cm flat squares. Bake them in a preheated oven at 210° C - 180°C for 8--12 min till light brown. As the sponge is baked, cut them with a knife and let them cool out. *If you need more sheets The one-sheet recipe* : 1 egg white, 1 egg yolk, 17g sugar, 6g butter, 17g flour, and some salt *The cream* 4-5 eggs 200g powdered sugar 235g tea butter 17g vanilla sugar 35g cocoa mass 35g cocoa butter 200g dark chocolate (75-80% Cocoa ) Melt the cocoa butter on water steam, the cocoa mass, and the dark chocolate, but be careful not to make it too hot! 45°-50°C Max Temp Churn up the butter foam: the butter with the vanilla sugar. Heat the 4-5 eggs with the 200g powdered sugar with continuous stirring. (max 55°- 65°C) , ( eggwhites stocks by 67°C) If it's hot then churn up the egg foam till gets cold. Mix the cold butter foam and egg foam together, while dropping into it the melted 45°-50°C but not too hot cocoa mass, cocoa butter, and chocolate. Mix the cream smoothly. Fill five cold sponge sheets with the cream. Pull the sixth sheet with melted sugar (200g of sugar) (Dobos sugar) and divide them into 20 equal parts. Place them on the cake. Have a nice prep! *Prep like a pro* Video recipe Farkas Vilmos czcams.com/video/VD8R542ZxvY/video.html *Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
*The original Dobos cake recipe* *For 1 piece 22 cm diameter cake* *Az EREDETI DOBOSTORTA RECEPT* *The six sponge-sheet recipes* 6 eggs ( yolks and egg whites separated ) 100g sugar ( d.o.y. taste) 100g flour 35g melted butter 1. Beat the 6 yolks with 50 g powdered sugar and churn up the foam. 2. Mix the 6 egg whites with the remaining 50 g powdered sugar and churn up the foam. Not too hard foam just 3/4 hard. 3. Mix the two egg foams carefully together, then fold the flour into it and the melted butter in. 4. Put the sponge pasta 1 cm thin divided into 6 equal parts on a geared-floured plate, and make 22 cm diameter flat squares. 5. Backe them In a preheated oven at 210 to 180°C for 8 - 10 - 12 min till light brown. 6. As the sponges are baked, cut them into a round form with a bigger knife. *The cream* 4 eggs 200g powdered sugar 235g tea butter 17g vanilla sugar ( or Madagaskar Vanilla ) 35g cocoa mass 35g cocoa butter 200g dark chocolate 1. Melt the butter the dark chocolate and the cocoa mass on water steam, but be careful not to make it too hot! max 55 °C 2. Churn up the foam: the butter with the vanilla sugar. 3. Heat carefully over water-steam the 4 eggs with the 200g powdered sugar with continuous stirring to (max 65°C) 4. If it's hot at 65 °C max then churn up the foam till gets cold. 5. Mix the cold butter foam and egg foam together and drop the melted, but not hot cocoa mass 45°C, cocoa butter, and chocolate into the cream. 6. Mix the cream to a smooth cream. 7. Fill five cold round sponge-sheets with the chocolate cream equally 8. Pull the sixth sheet carefully with melted sugar ("Dobos sugar": 180g - 200g of melted light brown sugar ) and divide it into 20 equal parts with a buttered knife. Place them on the cake. You need about 2,25 - 2,5 h time Have a nice prep! Prep like a pro ;) Farkas Vilmos video recipe: czcams.com/video/VD8R542ZxvY/video.html *Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
*RECIPE For One Piece 22 cm Diameter Original Dobos Cake*
*The six sponge-sheet recipes*
6 eggs (yolk & whites separated )
100g sugar
100g flour
35g melted butter
some salt
Beat the 6 yolks with powdered sugar and churn up the foam.
Mix the 6 egg whites with the remaining powdered sugar and churn up the foam but not too hard.
Carefully mix the two egg foams together then fold the flour and the melted butter into it.
Put the pasta 1 cm thin on a geared-floured plate or backing paper.
Divide the sponge pasta into six equal parts and make 22 cm diameter 1 cm flat squares.
Bake them in a preheated oven at 210° C - 180°C for 8--12 min till light brown.
As the sponge is baked, cut them with a knife and let them cool out.
*If you need more sheets The one-sheet recipe* : 1 egg white, 1 egg yolk, 17g sugar, 6g butter, 17g flour, and some salt
*The cream*
4-5 eggs
200g powdered sugar
235g tea butter
17g vanilla sugar
35g cocoa mass
35g cocoa butter
200g dark chocolate (75-80% Cocoa )
Melt the cocoa butter on water steam, the cocoa mass, and the dark chocolate, but be careful not to make it too hot! 45°-50°C Max Temp
Churn up the butter foam: the butter with the vanilla sugar.
Heat the 4-5 eggs with the 200g powdered sugar with continuous stirring. (max 55°- 65°C) , ( eggwhites stocks by 67°C)
If it's hot then churn up the egg foam till gets cold.
Mix the cold butter foam and egg foam together, while dropping into it the melted 45°-50°C but not too hot cocoa mass, cocoa butter, and chocolate.
Mix the cream smoothly.
Fill five cold sponge sheets with the cream.
Pull the sixth sheet with melted sugar (200g of sugar) (Dobos sugar) and divide them into 20 equal parts. Place them on the cake.
Have a nice prep!
*Prep like a pro*
Video recipe Farkas Vilmos czcams.com/video/VD8R542ZxvY/video.html
*Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
Gyönyörű lett!!Biztos nagyon finom!
Recept leirását keresem, de nem találom?
*The original Dobos cake recipe* *For 1 piece 22 cm diameter cake* *Az EREDETI DOBOSTORTA RECEPT*
*The six sponge-sheet recipes*
6 eggs ( yolks and egg whites separated )
100g sugar ( d.o.y. taste)
100g flour
35g melted butter
1. Beat the 6 yolks with 50 g powdered sugar and churn up the foam.
2. Mix the 6 egg whites with the remaining 50 g powdered sugar and churn up the foam. Not too hard foam just 3/4 hard.
3. Mix the two egg foams carefully together, then fold the flour into it and the melted butter in.
4. Put the sponge pasta 1 cm thin divided into 6 equal parts on a geared-floured plate,
and make 22 cm diameter flat squares.
5. Backe them In a preheated oven at 210 to 180°C for 8 - 10 - 12 min till light brown.
6. As the sponges are baked, cut them into a round form with a bigger knife.
*The cream*
4 eggs
200g powdered sugar
235g tea butter
17g vanilla sugar ( or Madagaskar Vanilla )
35g cocoa mass
35g cocoa butter
200g dark chocolate
1. Melt the butter the dark chocolate and the cocoa mass on water steam, but be careful not to make it too hot! max 55 °C
2. Churn up the foam: the butter with the vanilla sugar.
3. Heat carefully over water-steam the 4 eggs with the 200g powdered sugar with continuous stirring to (max 65°C)
4. If it's hot at 65 °C max then churn up the foam till gets cold.
5. Mix the cold butter foam and egg foam together and drop the melted, but not hot cocoa mass 45°C, cocoa butter, and chocolate into the cream.
6. Mix the cream to a smooth cream.
7. Fill five cold round sponge-sheets with the chocolate cream equally
8. Pull the sixth sheet carefully with melted sugar ("Dobos sugar": 180g - 200g of melted light brown sugar ) and divide it into 20 equal parts with a buttered knife. Place them on the cake.
You need about 2,25 - 2,5 h time
Have a nice prep!
Prep like a pro ;) Farkas Vilmos video recipe:
czcams.com/video/VD8R542ZxvY/video.html
*Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
Super!
☺☺☺☺
Can you add close caption, English?
A kedvenc tortám. Sosem ettem ennél finomabbat. ❤️Néha azonban a dobostetőn apró pöttyök keletkeznek. Mintha beszívná a cukrot. Az vajon mitől lehet?
Szomjas ;) Készíts több Doboscukrot hozzá olvassz 220 g kockacukrot meg ;)
@@SGodThor köszönöm szépen.
Profi módszer a Dobos torta elkészítésére : czcams.com/video/VD8R542ZxvY/video.html
Italiano si può o sa fac mulțumesc
Kaphatnék egy receptet írásba?
recept
Ebbe a cukiba még visszamegyek!
Kösz a tipet
Beste Torte der Welt!!!!!😰👏🇭🇺
Kàr hogy nem mondja pontosan a hozzàvalókat
Gyonyoru, mennyi a liszt mennyisege ?
100 g liszt 6db 22 cm átmérőjű laphoz
1db piskótalap tartozékai : 1 tojásfehérje 1 tojássárgája , 17g cukor , 6g vaj, 17g búzaliszt , egy csipetke só
120 tojás sárgáját ???😂😅😊
Ezt soha nem fog kiderülni hány tojásból van😅
Milyen rondák a lapok.... pont a legcsűnyábbat mutogatták... Ezt jó volt megnézni, hogy tudja, aki látta, így nem szabad , igénytelenül inkább hagyja.
mert nem is mindegy milyen a lap ugysem látod a süteményben, viszont a gonoszságod mindenki...
recept
Mulțumim mult pt.reteta! Arata un tort frumos și minunat! Ești un cofetar bun și profesionist!