DOBOS GATEAU..

October 29, 2013

DOBS GATEAU

FOR THE SPONGE003
150 g plain flour
pinch of salt
6 eggs, separated
225 g powdered sugar
vanilla

FOR THE CREAM
150 g bitter dark chocolate
430 g soft butter
225 g powdered sugar
2 tbsp. cacao

FOR THE CARAMEL
200 g sugar
45 ml water
1 tbsp.. butter
2 tsp. fresh lemon juice
12 hazelnuts

1. Preheat the oven to 180 degrees C. Line 23 cm cake tin with loose base with baking paper.
2. Sift the flour and salt in a bowl. In another bowl, whip the egg yolks with 125 g powdered sugar till light and fluffy.
3. Whip the egg whites in foam, slowly add the rest of the sugar till the foam is stiff and shiny. Slowly mix in the flour.
4. Fill 150 g of dought in the tin, bake for 5-8 min till golden. Leave in the tin for 5 min, then remove and clean the tin, then fill in the next portion of dough, continue till all the dough is baked, should make 5 or 6 layers.
5. MAKE THE CREAM: melt the chocolate in a hot water bath, whip the cream till fluffy, add the sugar, cacao, and the chocolate.
6. Stack the cake; place one layer on a plate, ice it with cream, do that till only one layer is left. Put the last layer on a large plate.
7. MAKE THE CARAMEL: in a heavy pot, slowly heat the water, sugar, butter and lemon juice. Heat till the caramel gets golden.
8. Glaze the last layer with the caramel. Cut it into 12 pieces. Using the hazelnuts as support, place the caramelized parts on the top of the cake.

20130921_154631

P. S. So, as you can see, mine is not quite as caramel as it should be, just because I was running late for the party and didn’t have time to make the caramel.. so this is my all cream version! Old school taste, my mom and her boyfriend loved it! :)

Enjoy, k.

recipe from “Kūkas” by M. Neri

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