DOBOS TORTE

I made this cake for mother´s b-day. She loves nuts and chocolate. It takes some amount of work but it will pay off! Basically all chocolate and caramel aaand nuts lovers will be in a heaven.

I was inspired by Slovak food blogger Lucy loves to bake. 

Dough: 

7 yolks and whites separately 

150 g of sugar 

1 teaspoon of vanilla essence 

150 g of fine flour, sifted 

Preheat oven at 180. Draw total of six 20 cm circles on baking paper that will be the basis for individual parts of the cake. 

Wipe together egg yolks and half the sugar. In a second bowl, whip the egg whites and gradually add the other half of the sugar. Also the flour, then carefully add it into the whipped egg yolks. 

Baking paper with drawing circles lay on work surface and by spoon, pu the dough into circles (just a thin layer). Gradually, insert sheets into the oven and bake plates till the color is gold; It takes twelve to fifteen minutes. Remove and let it cool off, then take off the paper and put it into a container divided (divide the parts by the baking sheet). 

Nutty crumble: 

120 g of sugar 

100 g of hazelnuts 

a little of oil for brushing the cake tin

On a low flame, melt three tablespoons of sugar with water. Then enlarge the flame and cook until it is a dark golden caramel; shake the pan occasionally. Add nuts and pour the mixture on a baking sheet. Leave it to cool down, you can save a piece for decoration and the rest put into a blender end mix it (it should be like a sand). 

Butter cream: 

150 g of chocolate 

100 ml of milk 

100 g of powdered sugar 

1 package of vanilla sugar 

5 egg yolks 

200 g of butter 

1 spoon of cocoa 

1 spoon of rum 

Mix broken chocolate, milk, sugar and egg yolks. Whip it until it is thick, let it cool down and add the butter, rum and cocoa. 

Chocolate icing: 

250 ml of whipped cream 

100 g of chocolate 

Final stage: 

Now, assemble the cake. Spread each circle with butter cream and sprinkle with crushed nutty crumble. Finally, spread the cream on the entire cake and (even on sides) and let it cool down. For the icing, melt the chocolate with whipped cream and let it cool down. Spread the chocolate icing and decorate it with the rest of nuts.

The cake is not more suitable for the winter months.