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Tort Dobos

Tort Dobos


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For sheets separate eggs. The yolks are mixed with 6 tablespoons of sugar, vanilla sugar and 4 tablespoons of water and baking powder. Whisk the egg whites with 4 tablespoons of water and a pinch of salt and 6 tablespoons of sugar then mix with the yolk composition. At the end, incorporate the flour mixed with the baking powder. The composition is spread with a knife on 5 (five) baking sheets and bake on the right heat for 8-10 minutes each sheet. After baking, leave to cool then remove the paper.

For the cream beat well the 3 whole eggs with the sugar, the 2 tablespoons of flour and finally the milk. Put on low heat and stir all the time so that it does not become lumpy until it thickens. Remove from the heat and add the cocoa rum and finely grated chocolate and mix until the chocolate melts. Leave to cool then mix with the previously rubbed butter foam.

The sheets are filled with cream and on top put melted chocolate with oil, spread with a knife and garnish with cream if you have any left. If you want it to be taller, cut each sheet in half and overlap them resulting in 10 smaller sheets.


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(5 points / total votes: 84)

Sofia 8 years ago - 1 October 2009 13:52

Re: Tort Dobos

I can not believe! Just a few days ago I was thinking about such goodness, but after reading the recipe on several sites, I said it was not for me, I found it difficult. I'm evaluating yours now, I'm sure it's much more accessible, knowing your style.

Ioana 8 years ago - 1 October 2009 13:56

Re: Tort Dobos

it's not a hard recipe, the pictures will help you a lot and you only need patience when you beat the cream on the steam and when you bake the sheets, there are many and you can't really move from the oven. I didn't even feel how time flew because we started talking near the oven and it seemed to me that I was ready quickly.

simona 8 years ago - 1 October 2009 14:26

Re: Tort Dobos

Congratulations, Ioana! I make the Dobos, and I make it just like you, even the detail of baking the sheets on the detachable bottom of the cake form. it's simple, the composition doesn't flow and the sheets come out very "regular". And to brag too: I can say that I am a "craftswoman" in Dobos!

Ardelean Ancutza 8 years ago - 1 October 2009 15:05

Re: Tort Dobos

Happy Birthday ! to the celebrant, how good he looks I think he is licking his fingers at the moment, I would do that if I enjoyed a slice now. I also have a craving for a few days on a cake with cocoa cream, but I'm still waiting until next weekend when I will put it into practice.

Doina 8 years ago - October 1, 2009 3:58 PM

Re: Tort Dobos

Happy birthday to the celebrant! The cake looks good and is definitely delicious.

Ioana 8 years ago - 1 October 2009 16:10

Re: Tort Dobos

simona, congratulations to you, I'm only at the first cake, and although I thought I would never do such a thing, here I am doing things for this site that I never dreamed of.

ancutza, doina will send your wishes to the celebrant. ancutza, I think there are now five little ones around him with ear cream.

simona 8 years ago - 1 October 2009 17:35

Re: Tort Dobos

God, how good it would be to be able to go back to the years of childhood, when we were also with ear cream. Happy birthday, prichindelului, to be healthy and can devour many, many cakes from now on.

ramisimion 8 years ago - 1 October 2009 18:24

Re: Tort Dobos

ioana, you drove my husband crazy with the cake, he told me "save the recipe and prepare it on the weekend, please". looks sensational!
happy birthday to the kid, to have all the most beautiful in the world!

marnie 8 years ago - 1 October 2009 21:39

Re: Tort Dobos

I never liked to make this dobos cake because I found it difficult to make, especially the sheets that need to be baked one by one, so I let my husband's grandmother make it. Now that I've seen it, I'm thinking of making it if you say that it's easy, you only need time, then why not. Can you tell me which cocoa is of good quality?

iulia_ika 8 years ago - 1 October 2009 23:26

Re: Tort Dobos

the cake looks very good, I'll try it too, it doesn't seem so difficult, I'm not very good at desserts. I found a lot of recipes here to my liking!

Nadia 8 years ago - 2 October 2009 09:52

Re: Tort Dobos

I really like the dobos! I was making the sheets in a rectangular tray because I didn't have a round shape, but I bought one and I will try in a round shape as well. The taste is great. Everyone appreciates him. Congratulations for presenting the recipe! You only do goodies!

Ioana 8 years ago - 2 October 2009 10:04

Re: Tort Dobos

for those who want to make this cake and you have already copied the recipe two small additions, I also pass them to the recipe but I write them here too so you can see them more easily:

1. the sheets, after being baked, detach immediately from the tray, otherwise the crack

2. Do not stack baked sheets on top of each other as they will stick together. It is best to work with two plates (the plate on which you will build the cake and another plate). In the second plate, always put the foil removed from the oven and let it cool until the next one is baked. When you take a new one out of the oven, put the cooled sheet on the cake.

Ioana 8 years ago - October 2, 2009 10:10

Re: Tort Dobos

marnie, I will know exactly the brand of cocoa that mariana uses, she told me her name but I didn't understand (it seemed something German.) and when I go to the choir I look for her and write your exact name

Daniela 8 years ago - October 2, 2009 22:30

Re: Tort Dobos

Hi Ioana! When I asked my aunt for the Dobos recipe, she discouraged me, telling me it was a lot of work. You said this too, but it's as if reading your recipe makes everything seem simpler. My stove is electric and I was wondering where the flame for the last stage came from, the one with the heating of the knife. What do you think, can I cut the last sheet into 12 slices, then put the caramel? Thank you.

Daniela 8 years ago - 2 October 2009 22:33

Re: Tort Dobos

. and one more thing, still the lard can't be replaced with butter? We do not eat meat, so no result.

Daniela 8 years ago - 2 October 2009 22:46

Re: Tort Dobos

Can sugar be replaced with brown sugar?

Anca.S 8 years ago - 3 October 2009 07:32

Re: Tort Dobos

Her name is Van Houten, she's Dutch. Very good.
About Dobos. I have no words. It looks super good, I think it's delicious. But I have no patience at all. maybe I can convince Marius to make it (at least cream), because he is patient in the family

Daniela 8 years ago - 3 October 2009 10:19

Re: Tort Dobos

Ioana, I've started making the cake now, I'm on cream and I think I'm not doing well. I kept it on the steam for only 8 minutes and it is already thick and not elastic, so in your picture. I put brown sugar instead of the usual white one. Is that why? In the first 2 photos of you, does the composition look liquid and is this only due to the 3 eggs?

Ioana 8 years ago - October 3, 2009 10:31

Re: Tort Dobos

yes, only from the 3 eggs at the beginning it should be a composition like a soft cream. on the steam it thickens, but you have to keep beating it until it becomes elastic. I don't think brown sugar has a problem. keep beating until it becomes elastic. how thick is the cream now?

Daniela 8 years ago - 3 October 2009 13:51

Re: Tort Dobos

I finished the cake right now, it came out very good looking, I hope it's tasty. The good cream came out in the end, to make it thinner, I added a sachet of liquid Bourbon vanilla. I greased the pan with butter, I don't use lard and I used brown sugar. However, I think it has a different consistency than white sugar, because the cream came out much more consistent and the burnt sugar on top much thicker, like a caramel - of course how hot it was. Thank you for this recipe as well as for many others I have tried.

Ioana 8 years ago - October 3, 2009 4:10 PM

Re: Tort Dobos

I'm glad it turned out well in the end
I didn't notice such a difference between white and brown sugar, when I caramelized the brown one it came out quite soft. who knows, it differs from one brand to another. good that it turned out well, I hope the taste is the same as the appearance

Claudia 8 years ago - 5 October 2009 09:57

Re: Tort Dobos

Hello!
I also tried the cake this Sunday, it's delicious! It was very popular!
Thank you very much for the recipe and we are waiting for others just as tasty!

Ioana 8 years ago - 5 October 2009 10:58

Re: Tort Dobos

two diligent this weekend! claudia congratulations for patience and success and I hope to hear from you on the site

Claudia 8 years ago - 5 October 2009 11:14

Re: Tort Dobos

Ioana 8 years ago - 5 October 2009 16:42

Re: Tort Dobos

marnie, I identified cocoa. it's called Schmidt, it's a dark brown box with yellow writing. I also got a package from Cora

Raluca Dumitrescu 8 years ago - 6 October 2009 13:13

Re: Tort Dobos

It looks great. I will definitely do it for my husband's birthday. I was thinking that I could put a layer of cream on the edges, as much as it would allow me to stick almonds (or chocolate flakes), what do you think?

Ioana 8 years ago - 6 October 2009 13:21

Re: Tort Dobos

just make more cream, I think it will look great

oana georgiana 8 years ago - 8 October 2009 12:47

Re: Tort Dobos

very good !! I tried the recipe and it's really strong. I will also try the cheese roll that catches my eye

Nelly Coman 8 years ago - 10 October 2009 16:20

Re: Tort Dobos

Ioana, I want to make the cake in November on my friend's birthday, because it's her favorite, what do you recommend?
Do I rehearse before, or do you have other types?

Ioana 8 years ago - 11 October 2009 11:53

Re: Tort Dobos

a rehearsal never hurts, especially if you've never done it before. I don't know what tips to give you, I wrote everything in the recipe.

Nelly Coman 8 years ago - 14 October 2009 16:11

Re: Tort Dobos

Yeah, it would be something. lard. where can i find something like this

Ioana 8 years ago - 14 October 2009 16:13

Re: Tort Dobos

if you can't find it, use oil. mariana told me that from her experience with lard it works best, but the oil is also ok. butter less than leaves whey.

Tipric Suceava 8 years ago - 24 October 2009 07:44

Re: Tort Dobos

Kiss-hand Ioana.
I want to thank you for the recipe, it turned out great, just like in the photo.
The recipes have a detailed (detailed) explanation, so you can't go wrong in making them.
It's not the first recipe I make with the help of your web page and I hope we don't lose you so you can teach us more about the kitchen.

Ma Livia 8 years ago - 24 October 2009 09:52

Re: Tort Dobos

drink 8 years ago - 28 October 2009 19:17

Re: Tort Dobos

I like the site, it is full of easy and very tasty recipes. Good luck!

Ioana 8 years ago - October 29, 2009 11:17

Re: Tort Dobos

Magda 8 years ago - November 13, 2009 15:10

Re: Tort Dobos

Wednesday night I tried your recipe. I printed the recipe including the pictures.
Cons:
1. I put two tablespoons on the tray but it was not enough to cover the whole surface.
2 The temperature of 200 degrees did not bake the sheet well and I had to raise the temperature to 250.
3 The first sheets came out very thin and a little unripe.
4 Family verdict: a little dry and not soft enough (they served it the next day.)
5The caramel on top has no effect outside of appearance (very difficult to chew).

I would like if you can explain to me the reason why I was not impressed by the result.
I want to mention that I live in London and so the ingredients are here.

Ioana 8 years ago - 13 November 2009 15:31

Re: Tort Dobos

with only 2 FULL spoons (with tip) of dough, cover the 22cm tray. it is enough but the sheet must be stretched thin. maybe because you didn't stretch them thin, the first sheets came out unripe, they were thicker. but the problem was that you raised the temperature. if you found them unripe (I used a gas oven and 5-6 minutes were enough) you had to increase the temperature a bit. the sheets at the end are soft, only on the edge it cracks slightly (where the dough was extremely thin). this is pandispan dough and if you stacked them in the cake immediately after they were ready it is not allowed to be hard.

you can take out the caramel, but it is no longer a double cake, the original recipe requires a caramel sheet on top.

Magda 8 years ago - 13 November 2009 16:49

Re: Tort Dobos

Thank you very much for your prompt reply.
Do you think it is possible to embed short videos on the site or is it too much, at least for the more difficult parts?
A good day.
Magda

Ioana 8 years ago - November 13, 2009 17:32

Re: Tort Dobos

I've been thinking about it, but at the moment it's a lot for me. and as a time but also as an investment, it would mean lights in the kitchen, changing the furniture a bit in the kitchen because in its current form it would be difficult to place the video camera. but who knows, in the future.

Nelly Coman 8 years ago - 20 November 2009 23:25

Re: Tort Dobos

Hi Ioana! I didn't disappear, I just started working and I don't have much time left. The cake, as I promised my friend, I made it tonight so we can have it tomorrow, because it's Saturday and we have time to have fun!
what can I say. and I, like Magda, found that the composition for the sheet is not enough, that I did not have such a talent to stretch perfectly to be uniform and I put a little more. I actually made the first sheet with two spoons and dusted it when I loaded it to detach it from the tray. The second one came out better, but then a total of 8 pieces came out. When I heat the blade with a knife, it catches fire from where it is not, only from the lighter!
We will see the result tomorrow, I tasted it and I will come back with the opinions!

Ioana 8 years ago - November 21, 2009 11:40

Re: Tort Dobos

nell, success at the new job!
Now, making dobos cake is not the easiest thing in the world and requires a little training. if 8 sheets came out well, it means that you quickly got to know how things work and how to adapt the sheet to your oven. anyway, I'm waiting for your opinion after trying it.
send them Happy Birthday! to your girlfriend and from me

CAMELIA 8 years ago - 26 November 2009 19:46

Re: Tort Dobos

I am also a master chef-confectioner does not have a pleasant appearance, you can finish with the master class but not what to say each with his talent

Ioana 8 years ago - November 26, 2009 20:22

Re: Tort Dobos

eh, we can't all be confectioners. we do what we can.
but I don't lack talent but patience, that's why I don't rush to make cakes, I think this is the only one on the site, I prefer rustic desserts that look good simply without the need for special decorations and where taste prevails.

Nelly Coman 8 years ago - 27 November 2009 22:26

Re: Tort Dobos

Hi Ioana! later it's better than never. The result was SUPER! It's not my favorite recipe, it's too sweet for my taste, but instead my friend was very happy, she wasn't too generous to share the cake with the guests, luckily there was another cake on the table, otherwise I think he only gave us a portion of dwarfs! And the next day he still wanted to enjoy! I am delighted that I was able to make her happy, otherwise we would have had to pay a visit to the Romanian restaurant, which is not too close to us. just to please them!
Thanks for the wishes, you are a sweet!

Anca S 8 years ago - 22 December 2009 21:42

Re: Tort Dobos

I hardly dared to make the cake, given that it is far too meticulous for the little patience with which the cursers endowed me.
I baked the sheets on the big oven tray, then from each sheet I made 2 models according to the size of a cake tray.
In total, I got 8 rectangular sheets.
2 I'm already in the trash because I did like Basescu: I didn't like how it came out the first time, I tried a second time and. ) I did worse than the first.
Now I'm going to make half of the countertop composition, to recover the discarded sheets.
Then how do I put the burnt sugar?
Cutting the sheets between them, a few twisted.
The next sheet ended up in the trash because the countertop stuck to the paper underneath and it wasn't in shape to open it without breaking.
If you have any ideas, please give me a helping hand.
Thank you very much.

Daniela 8 years ago - 23 December 2009 13:00

Re: Tort Dobos

I did it last week. but I was totally disappointed. there is no cake goodness rather a waste of time. sin.

Ioana 8 years ago - 23 December 2009 13:39

Re: Tort Dobos

hip, leave the large sheet for a few minutes. to cool then when you cut them you keep stacking them with cream between them, do not let them sit, otherwise it dries. and you can't straighten the twisted ones without breaking.
simply pour the caramel over the last sheet and eventually instead of cutting fans, cut squares if you made rectangular sheets.

Cristina 7 years ago - January 29, 2010 18:59

Re: Tort Dobos

Ioana please help me. I made the cake, everything is perfect but I can't cut the caramelized sugar. I have an electric convection oven and I cut 4 slices while the sugar was soft and now the rest breaks. What to do ? How can I cut slices like I don't have a flame in the oven ?!

Ioana 7 years ago - January 29, 2010 19:21

Re: Tort Dobos

or you succeed with a lighter, but I don't know how much the blade heats up. or maybe having a neighbor with a gas stove would be the easiest solution. go with her caramelized sheet and promise her a slice of cake instead

Loredana 7 years ago - 24 February 2010 01:20

Re: Tort Dobos

Yes, Camelia is right! I am also a confectioner, the dobos look good, but the decoration can be more beautiful with a bar on the edge and on top of the glaze made in the same way, but cut the fissures and arranged like "mirrors". But it's good Ioana congratulations

Simona 7 years ago - 28 February 2010 13:13

Re: Tort Dobos

I rarely write comments and I haven't even read what has been written so far. but a battered woman, I wouldn't eat this cake. one thing my grandmother taught me is that if it doesn't look good no matter how good it is, no one will eat it. and in the kitchen you have to have a little respect for food

Simona 7 years ago - March 1, 2010 10:17

Re: Tort Dobos

You were right, Simona, not to write comments! Don't start now, please.

Loredana 7 years ago - 2 March 2010 02:36

Re: Tort Dobos

what does it matter if it's beautiful or not good to be, and I'm sure Ioana's is good.

Vali 7 years ago - 7 March 2010 11:55

Re: Tort Dobos

Sounds good, but I prefer whipped cream cakes

LadyMc 7 years ago - 10 April 2010 14:00

Re: Tort Dobos

Today I can make this cake too. I will change it a little, namely instead of caramel, I dress it in marzipan. I'll tell you in a few hours what came out.

mary 7 years ago - 19 September 2010 21:25

Re: Tort Dobos

it is nowhere the recipe that I have. It is much simpler and much more delicious. Here I see that everyone has invented a recipe

mary 7 years ago - 19 September 2010 21:27

Re: Tort Dobos

the caramelized sugar is cut while it is hot, that is, you make the signs for the portion

bianca 7 years ago - 28 December 2010 15:56

Re: Tort Dobos

my dobos came out very good, in the opinion of my boyfriend better than in the confectionery, and in the opinion of the others in the family excellent. I have only one suggestion: the amount of sugar for decor is exaggerated, only 5 tablespoons would be enough and I used trays with a diameter of 24cm
to shorten the time spent in the oven for baking the sheets made with 2 trays (I used 3, and the total time of making the cake was 3 hours). thanks for the recipe

Sebi 7 years ago - 30 December 2010 17:20

Re: Tort Dobos

The cream turned out very delicious

Tipric Suceava 6 years ago - 30 January 2011 17:05

Re: Tort Dobos

The second time I make this recipe and I mean it's wonderful. Thank you very much!

Tipric Suceava 6 years ago - 5 February 2011 18:18

Re: Tort Dobos

Very good. It's the 3rd time I do it and every time it turned out great. Thanks Ioana for the recipe.

mariana 6 years ago - 18 March 2011 19:18

Re: Tort Dobos

mariana 6 years ago - 18 March 2011 19:41

Re: Tort Dobos

Mari Ana 6 years ago - March 19, 2011 10:26

Re: Tort Dobos

I also made the birthday cake, I had proposed it many times before, but it seemed difficult. What it was, I struggled a little with the sheets, I threw a couple of them. I put more than 2 tablespoons, the last sheet came out the best and we keep it for the burnt sugar icing. And I think there is less caramel, in the end I managed to cut into fewer slices, some cracked. But I hid the defects with 3 orchid flowers (sacrificed from pots) and a few snowdrops. Although the appearance in general was not very successful to know that everything was appreciated and eaten. It's a recipe for experimenters, I think.

Valeria 6 years ago - 23 July 2011 15:29

Re: Tort Dobos

Hi. They wanted me to do all this in 2 weeks 2 weeks when my little girl turns 3 years old. So wish me success I hope it goes well.

Ana 6 years ago - 23 July 2011 20:31

Re: Tort Dobos

where can I buy a tray similar to the one in which you baked the sheets? of the same diameter? Thanks

Ana 6 years ago - July 24, 2011 1:14 PM

Re: Tort Dobos

Do you think I can bake the sheets in the round yena tray? She is very tall for us. I will measure it to see what diameter it has. I hope it is about 22 cm.

Ioana 6 years ago - 8 August 2011 14:22

Re: Tort Dobos

success! tell me how it turned out!

catalin 6 years ago - 1 September 2011 19:50

Re: Tort Dobos

super recipe is very good the cake came out great
note10

cristina 6 years ago - 12 September 2011 19:03

Re: Tort Dobos

I read your comments and I'm sorry there are people among you who don't know yet that the tastes aren't discussed, the cake is good only that I added a little cream around the cake (edge) so I think it looks better

kimpian dora 6 years ago - 22 October 2011 18:27

Re: Tort Dobos

Bakos Ildik & ampAtilde & ampsup3 6 years ago - 11 December 2011 11:29

Re: Tort Dobos

Hi girls, with this recipe I once won a culinary contest. Maybe it will help.
I am 30 years old and I make this recipe even for holiday friends (I'm not an expert in cooking !!


Ingredient:
-sheets: -6 eggs, 30 g margarine, 120 g old powder, 120 g flour

-cream: -6 eggs, 150 g powdered sugar, 150 g grated chocolate, 200 g Rama margarine, 2 vanilla sachets (preferably, 3-4 tablespoons of whipped cream).

-glaze: -1 teaspoon of Rama margarine, 150 g caster sugar, 2-3 drops of
lemon juice.
-for garnish: whipped cream (or cream)
Method of preparation
Melt the margarine, let it cool, meanwhile cut from the baking paper 6 round shapes of approx. 26cm (diameter) and let the oven heat well.
Mix the yolks with the sugar, beat the egg whites and then gradually add the flour, the yolks in the foam and mix lightly, finally add the margarine and mix.
Divide the dough into 6 equal parts, grease a baking paper and put them in the hot oven until they get a light color. (We can bake them in pizza trays or cake with a diameter of 26 cm. The dough will look great and in color with the commercial pizza top, the small one. I put the round baking papers in normal trays and then I greased them with dough and put them in the oven quickly, one by one. It turned out ok).

Cream: mix eggs with powdered sugar on a steam bath until it thickens, add the chocolate and leave it on the steam bath, stirring constantly (if it doesn't stick or burn). Take it off the water and let it cool down. a little, add margarine and vanilla, mix with the whisk until fluffy (I also put 4 tablespoons of whipped cream, which makes it even fluffier). cool well.
After the countertops have cooled, choose the most beautiful countertop and set it aside.
Grease the others with cream, including the one on top.
We wrap the cake with a little cream, if we have left we leave it for decoration.
We leave the cake cold.

Glaze: melt the margarine, add the caster sugar, let it melt, turn golden, add the lemon drops. Take the icing off the heat and quickly pour it over the top you put aside and spread it with a knife greased with margarine. , then divide it into 16 equal slices. You do all this quickly until the icing hardens. (I used a very large and sharp knife).
As you like, you can decorate the cake with cream, if you have left or with whipped cream (liquid, beaten hard).

On each slice of cake is placed a slice of glazed countertop, placed to one side (on the edge).

I kiss you and happy holidays!

Tipric Suceava 5 years ago - 1 February 2012 02:07

Re: Tort Dobos

I made the dobos cake again. Thank you from the bottom of my heart Ioana for the wonderful site. Without him I would not have managed. The best recipes. Thank you again.

Ioana 5 years ago - 1 February 2012 15:21

Re: Tort Dobos

with pleasure. see that if you "connect" with facebook in a short time you will be able to send me pictures of what you cook

Mika 5 years ago - 1 February 2012 18:51

Re: Tort Dobos

Alas, I can't believe that this recipe from 2009 has been posted and I can hardly see it now !! This is the cake my grandmother used to make, I say cake because she made it in a big stove tray and cut it into diamonds. I was always fighting with her brother over her! For about 3 years I have been beating my mother on the head to remember how my grandmother used to do it because I feel like I can't anymore, and she doesn't remember. THANK YOU from the bottom of my heart Ioana and Buni Mariana! It seems that I found the recipe at the right time because in 5 days it will be my mother's birthday, and I was really going to prepare a cake for her. I didn't know which one, but now I know! THANK YOU once again.

DAlia 5 years ago - 23 June 2012 15:49

Re: Tort Dobos

Ceau Ioana! I also made the cake: in my opinion it turned out well. no fewer sheets than planned but still good. Super cream - a real nutella. In my opinion you can use any round tray, even without edges as the dough does not flow. I liked the icing on top, but from what I saw I had to sacrifice the knife I cut it with - it's good that my husband stopped me in time and I changed it with an older one (otherwise I would blacken a good knife). Another glaze is beautiful, but how to make the glaze remain shiny? After a while, it got sugary and I could cut it without any heated knife. So how do we keep the shine, I'm really curious?
Thanks!

Roxana 5 years ago - 19 October 2012 14:04

Re: Tort Dobos

Help: d My mother-in-law's day is coming and I have no idea what cake to prepare for her. I did another diploma and he liked it, but I would like something special. If you have any recipe available, I searched among those posted and found only this recipe that does not inspire me. Help: d Thank you beautiful: d

Ioana 5 years ago - 22 October 2012 11:16

Re: Tort Dobos

roxana, with cakes I can't help you too much, I don't mind making cakes

Mari Ana 5 years ago - 6 December 2012 15:45

Re: Tort Dobos

The second time, it came out better and I didn't bother too much. :-) I made the cream yesterday morning and the countertops in the evening, this time I baked in the oven tray and cut the countertop in 4, so the cake is rectangular. After all, taste matters, not shape. Ioana, even without cakes, your site is the best!

Ioana 5 years ago - 6 December 2012 17:59

Re: Tort Dobos

Thank you very much, you are a pretty girl

Simona-Adina Hotea 5 years ago - December 9, 2012 18:30

Re: Tort Dobos

Your Dobos looks great, Mari Ana! Bravo!

DALIA 5 years ago - 9 December 2012 22:11

Re: Tort Dobos

I liked the icing on top, but from what I saw I had to sacrifice the knife I cut it with - it's good that my husband stopped me in time and I changed it with an older one (otherwise I would blacken a good knife). Another glaze is beautiful, but how to make the glaze remain shiny? After a while, it got sugary and I could cut it without any heated knife. So how do we keep the shine, I'm really curious?
Thanks!

sorina 4 years ago - 26 January 2013 05:27

Re: Tort Dobos

it is the cake of my childhood, adolescence, maturity and now my old age ... I adore it and it is made exactly as you presented. I, for lack of time, tried and made the sheets in the pan above the stove, baked like pancakes. and it was ok..and the cream, I don't cool the cream for 5 minutes in cold water but I immediately put the butter in it and put the pan in the fridge. then when it cools, rub the cream.
thank you and I'm waiting for you to improve the presentations, making small videos. it is easy and helpful for us.

Bakos Ildik & ampAtilde & ampsup3 4 years ago - 23 March 2013 15:09

Re: Tort Dobos

Hi Ioana, this is my dobos recipe, I got it from my grandmother

Melt the margarine, let it cool, meanwhile cut from the baking paper 6 round shapes of approx. 26cm (diameter) and let the oven heat well.
Mix the yolks with the sugar, beat the egg whites and then gradually add the flour, the yolks in the foam and mix lightly, finally add the margarine and mix.
Divide the dough into 6 equal parts, grease a baking paper and put them in the hot oven until they get a light color. (We can bake them in pizza trays or cake with a diameter of 26 cm. The dough will look great and in color with the commercial pizza top, the small one. I put the round baking papers in normal trays and then I greased them with dough and put them in the oven quickly, one by one. It turned out ok).

Cream: mix eggs with powdered sugar on a steam bath until it thickens, add the chocolate and leave it on the steam bath, stirring constantly (if it doesn't stick or burn). Take it off the water and let it cool down. a little, add margarine and vanilla, mix with the whisk until fluffy (I also put 4 tablespoons of whipped cream, which makes it even fluffier). cool well.
After the countertops have cooled, choose the most beautiful countertop and set it aside.
Grease the others with cream, including the one on top.
We wrap the cake with a little cream, if we have left we leave it for decoration.
We leave the cake cold.

Glaze: melt the margarine, add the caster sugar, let it melt, turn golden, add the lemon drops. Take the icing off the heat and quickly pour it over the top you put aside and spread it with a knife greased with margarine. , then divide it into 16 equal slices. You do all this quickly until the icing hardens. (I used a very large and sharp knife).
As you like, you can decorate the cake with cream, if you have left or with whipped cream (liquid, beaten hard).

On each slice of cake is placed a slice of glazed top, placed to one side (on the edge).

Mihaela-Silvia 4 years ago - May 29, 2013 01:01

Re: Tort Dobos

Hi Ioana, I also made my boy's birthday cake but with small modifications: double the amount of cream and I replaced the icing with your Mar cream recipe. A delight. Thank you very much

Cristina 4 years ago - July 8, 2013 03:39

Re: Tort Dobos

Last night I made Dobos cake for the first time. It's my grandfather's favorite cake. It turned out absolutely splendid. Thanks a lot for the recipe.

Ioana 4 years ago - July 8, 2013 10:48

Re: Tort Dobos

to come to you, and to you and especially to your grandfather.

Singh Simona 4 years ago - 12 July 2013 22:36

Re: Tort Dobos

I made the Dobos cake with the cream recipe from you and I made the sheets according to the following recipe:
For sheets: -3 eggs -3 tablespoons honey -3 tablespoons oil -5 tablespoons powdered sugar -a teaspoon ammonia -lemon peel, vanilla
Tomorrow I'll tell you how it turned out
A nice evening
SIMON

Ralu 4 years ago - 7 November 2013 15:19

Re: Tort Dobos

Can you please tell me what butter you used here? Or can you use for example Rama margarine? Ms

Ioana acum 4 ani - 7 Noiembrie 2013 15:22

Re: Tort Dobos

poti folosi unt fara sare ca sa iasa super buna crema.
cu margarina n-am experienta deloc ca sa-ti spun sigur daca merge sau nu aici.

Ralu acum 4 ani - 9 Noiembrie 2013 14:51

Re: Tort Dobos

Am facut crema. Si mi-a iesit asa cu gust de ciocolata amaruie si mai inchisa la culoare decat a ta. Cred ca dobosul va avea alt gust :D

Tania acum 4 ani - 15 Noiembrie 2013 22:47

Re: Tort Dobos

Eu lam facut azi de ziua fetitei mele, de abia astept sal gust cum e. desiara cind se aduna famili. Primele 3 foi o mers cam greu pina mam obisnuit, celelalte o fost mai usor.Si chiar nu e greu de facut cun ma speriasem eu adevarul e ca iti ia un pic de timp , dar stiu ca se merita

Norisa acum 3 ani - 5 Mai 2014 13:11

Re: Tort Dobos

Am facut acest tort ieri. Multumiri pt toate detaliile , au fost de mare ajutor. Asa am stiut cand e gata crema, cat timp trebuie sa lasfoile in cuptor. etc, lucruri pe care altfel, doar din experienta le-as fi putut cunoaste.
Eu am copt foile direct pe foaie de copt si nu s-au lipit nici de foaia de copt, nici de tava.
La crema am inlocuit 30 g din cantitatea de unt , cu nutella.
A iesit spectaculos de bun.
Mi a reusit chiar si decorul
Multumiri.

Te rog, daca ai o reteta cu tort de fructe de padure si frisca, astept vesti. thanks!

Adriana acum 3 ani - 26 Mai 2014 07:34

Re: Tort Dobos

L-am executat. Si la propriu, si la figurat. A fost delicios. Si nu chiar asa greu de facut cum imi imaginasem, insa, intr-adevar, necesita timp. Multumim din nou, Ioana!

LUCIA acum 3 ani - 11 Noiembrie 2014 13:50

Re: Tort Dobos

Da este ff bun.,dar dificil de facut,complicat.imi aduc aminte ca acum 28 de ani mergeam la cofetaria Capsa si cumparam ff des acest tort.Dar cand o sa vin acasa in concediu o sa-mi dau o comaqnda ptr.acest tort delicios.Nu stiu acum ce s-a mai intamplat cu Cofetaria Capsa.Chiar o sa merg sa vad daca mai exista.

Laura acum 2 ani - 23 Aprilie 2015 22:00

Re: Tort Dobos

arata ca o mamaliga spoita cu ceva. crema nu-i pot spune. asta e dobosul saracului

popa cosmina maria acum 2 ani - 16 Octombrie 2015 17:43

Re: Tort Dobos

l am facut si a iesit mortal. , foarte usor de facut.

Mirela acum un an - 13 Iulie 2016 14:15

Re: Tort Dobos

Aaaaa, sa ma incumet si eu la asa ceva.

Mirela acum un an - 13 Iulie 2016 14:16

Re: Tort Dobos

In caz ca da, ce cacao recomanzi?

Ioana acum un an - 13 Iulie 2016 14:26

Re: Tort Dobos

eu una nu, la noi e prea cald pentru a sta atata langa cuptor
citeste aici despre cacao: [link] la final sunt brandurile pe care le folosesc

Mirela acum un an - 13 Iulie 2016 14:29

Re: Tort Dobos

Oho, ce articol documentat Cald, asa e, uitasem )

Ioana acum un an - 13 Iulie 2016 14:32

Re: Tort Dobos

mult prea cald, se topeste crema tortului
poti face sorbet de iaurt in schimb [link]


Rețeta acestui tort a fost secretă zeci de ani. Cum se prepară Doboș

Felii subțiri de blat, număr cu soț, cremă intensă, glazură crocantă. ”Dobostorta” este o rețetă ungurească ce face furori și în România, de generații. Povestea tortului Doboș ne duce în Budapesta anului 1884. Dobos Jozsef, unul dintre marii cofetari ai Imperiului, a fost provocat să inventeze o prăjitură rafinată, care să poată fi păstrată şi transportată.

Tortul a fost prezentat în 1885, la prima Expoziţie Generală. Era prima prăjitură cu cremă din unt. În epocă torturile erau excesiv decorate, cu etaje şi cremă de frişcă, nu se concepea unt îndulcit. Franz Josef și soția sa, Sissi, au fost printre primii care au gustat tortul botezat cu numele autorului.

Legenda din bucătărie

Se spune că crema cu unt a apărut din greșeală, ”vinovatul” fiind un uncenic al lui Dobos, care a pus zahăr în unt. Maestrul nu a aruncat ”crema compromisă”, ci a salvat-o cu ciocolată. Rețeta originală a tortului Doboș numără 12 straturi: 6 blaturi, intercalate, de jos în sus, cu cremă de ciocolată peste ultimul fiind așezat un strat de caramel. Dobos a reușit să țină secretă rețeta timp de 21 de ani. Abia în 1906, când s-a retras din activitate, a dezvăluit-o membrilor Asociaţiei Cofetarilor din Budapesta.

Rețeta. Tort Doboș

Ingrediente: 100 g făină, 100 g zahăr pudră, 6 ouă, 30 g unt (pentru foi) 200 g zahăr pudră, 370 g unt, 4 ouă, 200 g ciocolată amăruie (peste 50% cacao), 35 g cacao, un praf de sare (pentru cremă) 100 g zahăr, o picătură oțet, o linguriță rasă unt (décor).

Preparation: Din ingredientele pentu blat se mixează albușuri cu 50 g zahăr pudră. Separat, se mixează gălbenușurile cu restul de zahăr, apoi se încorporează crema de albușuri, se adaugă untul topit și făina. Se coc 6 foi de tort cu diametrul de 22 cm, la 160 grade C, câte 10 minute.

Pentru cremă se mixează ouăle cu zahărul, 3 minute. Se pune compoziția în baie de aburi, când s-a îngroșat se ia de pe foc și se amestecă. Se topește ciocolata și se adaugă în cremă. Separat se mixează untul, cacaoa și sarea, iar peste se adaugă crema obținuta anterior, mixând după fiecare adaos. Crema se lasă la frigider cinci minute, apoi se poate întinde peste prima foaie de tort.

Deasupra se pune a doua foaie, încă un strat de cremă și tot așa până rămâne o singură foaie. Se îmbracă tortul și pe lateral în cremă, apoi se pune și ultimul blat. Pentru decor se topește zahărul. Când începe caramelizarea se adaugă lingurița cu unt și picătura de oțet, și se amestecă totul rapid. Caramelul se întinde deasupra ultimei foi de tort.


Ingredients Tort Dobos

3 eggs husband
150 gr sugar
2 linguri pline cacao (de buna calitate)
200 gr butter at room temperature

countertop (pandispan)

6 oua mari
6 linguri pline zahar
1 sachet of vanilla sugar
6 linguri pline faina
untura si faina pentru uns si tapetat tava

Preparation Tort Dobos

  1. Cream: se amesteca ouale cu cacaoa si zaharul pana se omogenizeaza bine.
  2. Se aseaza pe foc o oala cu apa pana la jumatate si se aduce la fierbere. Deasupra se aseaza oala cu crema de cacao si se bate pe abur cu un tel pana devine consistenta, cam 15 minute. Ca sa stiti ca e gata verificati crema luand cu degetele de pe tel si daca crema se intinde (nu curge/vezi poza) atunci e gata. Se ia oala de pe abur si se lasa 10 minute la racit. Dupa care puneti oala cu fundul in apa rece inca 5 minute sa grabiti racirea.
  3. In cele 10 minute, cat crema se raceste, pregatiti leaf: se separa albusurile de galbenusuri. Albusurile se bat spuma cu mixerul, cam 5 minute, pana sta pe mixer. Se adauga apoi zaharul si se mai bate inca cateva minute. Se adauga galbenusurile si se continua mixarea pana nu mai simtiti zahar in compozitie (pentru acest lucru trebuie sa gustati din cand in cand ).
  4. Adaugati in final faina, amestecand-o de data asta cu lingura, usor, sa nu se lase spuma. Nu trebuie amestecata decat pana nu se mai vede faina prin aluat si chiar daca se fac mici cocoloase nu e o problema, aluatul va fi mai pufos asa.
  5. Revenim la crema racita: se freaca untul bine pana devine spumos si apoi incepem sa incorporam crema de cacao in el, cate o lingura pe rand. In acest fel nu exista riscul sa se taie crema! Cand ati terminat de incorporat toata crema, dati-o la frigider sa se intareasca.
  6. Incingeti cuptorul la 200C. Ungeti un fund de tava cu pereti detasabili cu diametru 22 cm cu untura (nu unt, nu ulei). Pudrati-o bine cu faina. Puneti 2 linguri pline de aluat pe disc si intindeti uniform cu un cutit. Coaceti foaia cam 5-6 minute.
    Din aluat ar tebui sa va iasa intre 10 si 12 foi, numarul lor depinde de marimea oualor.
    Foaia se desprinde de tava cu un cutit. Foile se desprind de pe tava imediat ce sunt scoase din cuptor, altfel crapa.
    Tava nu se spala intre foi! Se sterge doar cu un servetel si eventual se rade aluatul lipit de pe margini.
    Inainte de fiecare foaie, tava se unge cu untura si se pudreaza cu faina!
    Foile coapte nu le stivuiti una peste alta fiindca se lipesc. Cel mai bine e sa lucrati cu doua farfurii (platoul pe care veti construi tortul si inca o farfurie). In farfuria a doua puneti intotdeauna foia scoasa din cuptor si lasati sa se racesca pana se coace urmatoarea. Cand scoateti una noua din cuptor, foaia racita se pune pe tort.
  7. Asamblam tortul: asezam o foaie coapta pe un platou, ungem cu o lingura plina de crema, apoi iar foaie si apoi crema. ultimul strat va fi de crema si lasam o foaie nefolosita.
  8. Decor: Ultima foaie coapta o lasam pe tava si asezam hartie dedesubt ca sa nu murdarim masa de lucru cu caramel.
  9. Topim zaharul intr-un ibric pana capata o culoare aurie inchis. La inceput nu amestecati in zahar, pana vedeti ca incepe sa fumege usor. Doar atunci incepeti sa amestecati, astfel caramelul va capata un gust mai intens. Nu lasati caramelul pe foc nesupravegheat, se arde usor. Cand are culoarea whisky-ului e gata.
  10. Turnati caramelul peste ultima foaie. Incalziti un cutit in flacara de la aragaz si cu lama fierbinte taiati foaia in 12 felii, ca si cum ati taia o pizza. Dupa fiecare taietura incalziti lama cutitului, altfel caramelul va crapa.
  11. Asezati feliile obtinute deasupra tortului. Decorati simplu, cu flori naturale.

1. Amestecam ingredientele pentru crema

4. Incorporam lingura cu lingura crema in untul frecat

5. Cu rabdare, sa nu se taie crema

6. Cand e gata, dam crema la frigider

8. Intindem foaie pe tava unsa si tapetata cu faina

11. Turnam caramel pe ultima foaie

13. Taiem crusta cu lama fierbinte

14. Aezam feliile rezultate deasupra tortului


Ingredients Tort Dobos

3 eggs husband
150 gr sugar
2 linguri pline cacao (de buna calitate)
200 gr butter at room temperature

countertop (pandispan)

6 oua mari
6 linguri pline zahar
1 sachet of vanilla sugar
6 linguri pline faina
untura si faina pentru uns si tapetat tava

Preparation Tort Dobos

  1. Cream: se amesteca ouale cu cacaoa si zaharul pana se omogenizeaza bine.
  2. Se aseaza pe foc o oala cu apa pana la jumatate si se aduce la fierbere. Deasupra se aseaza oala cu crema de cacao si se bate pe abur cu un tel pana devine consistenta, cam 15 minute. Ca sa stiti ca e gata verificati crema luand cu degetele de pe tel si daca crema se intinde (nu curge/vezi poza) atunci e gata. Se ia oala de pe abur si se lasa 10 minute la racit. Dupa care puneti oala cu fundul in apa rece inca 5 minute sa grabiti racirea.
  3. In cele 10 minute, cat crema se raceste, pregatiti leaf: se separa albusurile de galbenusuri. Albusurile se bat spuma cu mixerul, cam 5 minute, pana sta pe mixer. Se adauga apoi zaharul si se mai bate inca cateva minute. Se adauga galbenusurile si se continua mixarea pana nu mai simtiti zahar in compozitie (pentru acest lucru trebuie sa gustati din cand in cand ).
  4. Adaugati in final faina, amestecand-o de data asta cu lingura, usor, sa nu se lase spuma. Nu trebuie amestecata decat pana nu se mai vede faina prin aluat si chiar daca se fac mici cocoloase nu e o problema, aluatul va fi mai pufos asa.
  5. Revenim la crema racita: se freaca untul bine pana devine spumos si apoi incepem sa incorporam crema de cacao in el, cate o lingura pe rand. In acest fel nu exista riscul sa se taie crema! Cand ati terminat de incorporat toata crema, dati-o la frigider sa se intareasca.
  6. Incingeti cuptorul la 200C. Ungeti un fund de tava cu pereti detasabili cu diametru 22 cm cu untura (nu unt, nu ulei). Pudrati-o bine cu faina. Puneti 2 linguri pline de aluat pe disc si intindeti uniform cu un cutit. Coaceti foaia cam 5-6 minute.
    Din aluat ar tebui sa va iasa intre 10 si 12 foi, numarul lor depinde de marimea oualor.
    Foaia se desprinde de tava cu un cutit. Foile se desprind de pe tava imediat ce sunt scoase din cuptor, altfel crapa.
    Tava nu se spala intre foi! Se sterge doar cu un servetel si eventual se rade aluatul lipit de pe margini.
    Inainte de fiecare foaie, tava se unge cu untura si se pudreaza cu faina!
    Foile coapte nu le stivuiti una peste alta fiindca se lipesc. Cel mai bine e sa lucrati cu doua farfurii (platoul pe care veti construi tortul si inca o farfurie). In farfuria a doua puneti intotdeauna foia scoasa din cuptor si lasati sa se racesca pana se coace urmatoarea. Cand scoateti una noua din cuptor, foaia racita se pune pe tort.
  7. Asamblam tortul: asezam o foaie coapta pe un platou, ungem cu o lingura plina de crema, apoi iar foaie si apoi crema. ultimul strat va fi de crema si lasam o foaie nefolosita.
  8. Decor: Ultima foaie coapta o lasam pe tava si asezam hartie dedesubt ca sa nu murdarim masa de lucru cu caramel.
  9. Topim zaharul intr-un ibric pana capata o culoare aurie inchis. La inceput nu amestecati in zahar, pana vedeti ca incepe sa fumege usor. Doar atunci incepeti sa amestecati, astfel caramelul va capata un gust mai intens. Nu lasati caramelul pe foc nesupravegheat, se arde usor. Cand are culoarea whisky-ului e gata.
  10. Turnati caramelul peste ultima foaie. Incalziti un cutit in flacara de la aragaz si cu lama fierbinte taiati foaia in 12 felii, ca si cum ati taia o pizza. Dupa fiecare taietura incalziti lama cutitului, altfel caramelul va crapa.
  11. Asezati feliile obtinute deasupra tortului. Decorati simplu, cu flori naturale.

1. Amestecam ingredientele pentru crema

4. Incorporam lingura cu lingura crema in untul frecat

5. Cu rabdare, sa nu se taie crema

6. Cand e gata, dam crema la frigider

8. Intindem foaie pe tava unsa si tapetata cu faina

11. Turnam caramel pe ultima foaie

13. Taiem crusta cu lama fierbinte

14. Aezam feliile rezultate deasupra tortului


Ingredients Tort Dobos

3 eggs husband
150 gr sugar
2 linguri pline cacao (de buna calitate)
200 gr butter at room temperature

countertop (pandispan)

6 oua mari
6 linguri pline zahar
1 sachet of vanilla sugar
6 linguri pline faina
untura si faina pentru uns si tapetat tava

Preparation Tort Dobos

  1. Cream: se amesteca ouale cu cacaoa si zaharul pana se omogenizeaza bine.
  2. Se aseaza pe foc o oala cu apa pana la jumatate si se aduce la fierbere. Deasupra se aseaza oala cu crema de cacao si se bate pe abur cu un tel pana devine consistenta, cam 15 minute. Ca sa stiti ca e gata verificati crema luand cu degetele de pe tel si daca crema se intinde (nu curge/vezi poza) atunci e gata. Se ia oala de pe abur si se lasa 10 minute la racit. Dupa care puneti oala cu fundul in apa rece inca 5 minute sa grabiti racirea.
  3. In cele 10 minute, cat crema se raceste, pregatiti leaf: se separa albusurile de galbenusuri. Albusurile se bat spuma cu mixerul, cam 5 minute, pana sta pe mixer. Se adauga apoi zaharul si se mai bate inca cateva minute. Se adauga galbenusurile si se continua mixarea pana nu mai simtiti zahar in compozitie (pentru acest lucru trebuie sa gustati din cand in cand ).
  4. Adaugati in final faina, amestecand-o de data asta cu lingura, usor, sa nu se lase spuma. Nu trebuie amestecata decat pana nu se mai vede faina prin aluat si chiar daca se fac mici cocoloase nu e o problema, aluatul va fi mai pufos asa.
  5. Revenim la crema racita: se freaca untul bine pana devine spumos si apoi incepem sa incorporam crema de cacao in el, cate o lingura pe rand. In acest fel nu exista riscul sa se taie crema! Cand ati terminat de incorporat toata crema, dati-o la frigider sa se intareasca.
  6. Incingeti cuptorul la 200C. Ungeti un fund de tava cu pereti detasabili cu diametru 22 cm cu untura (nu unt, nu ulei). Pudrati-o bine cu faina. Puneti 2 linguri pline de aluat pe disc si intindeti uniform cu un cutit. Coaceti foaia cam 5-6 minute.
    Din aluat ar tebui sa va iasa intre 10 si 12 foi, numarul lor depinde de marimea oualor.
    Foaia se desprinde de tava cu un cutit. Foile se desprind de pe tava imediat ce sunt scoase din cuptor, altfel crapa.
    Tava nu se spala intre foi! Se sterge doar cu un servetel si eventual se rade aluatul lipit de pe margini.
    Inainte de fiecare foaie, tava se unge cu untura si se pudreaza cu faina!
    Foile coapte nu le stivuiti una peste alta fiindca se lipesc. Cel mai bine e sa lucrati cu doua farfurii (platoul pe care veti construi tortul si inca o farfurie). In farfuria a doua puneti intotdeauna foia scoasa din cuptor si lasati sa se racesca pana se coace urmatoarea. Cand scoateti una noua din cuptor, foaia racita se pune pe tort.
  7. Asamblam tortul: asezam o foaie coapta pe un platou, ungem cu o lingura plina de crema, apoi iar foaie si apoi crema. ultimul strat va fi de crema si lasam o foaie nefolosita.
  8. Decor: Ultima foaie coapta o lasam pe tava si asezam hartie dedesubt ca sa nu murdarim masa de lucru cu caramel.
  9. Topim zaharul intr-un ibric pana capata o culoare aurie inchis. La inceput nu amestecati in zahar, pana vedeti ca incepe sa fumege usor. Doar atunci incepeti sa amestecati, astfel caramelul va capata un gust mai intens. Nu lasati caramelul pe foc nesupravegheat, se arde usor. Cand are culoarea whisky-ului e gata.
  10. Turnati caramelul peste ultima foaie. Incalziti un cutit in flacara de la aragaz si cu lama fierbinte taiati foaia in 12 felii, ca si cum ati taia o pizza. Dupa fiecare taietura incalziti lama cutitului, altfel caramelul va crapa.
  11. Asezati feliile obtinute deasupra tortului. Decorati simplu, cu flori naturale.

1. Amestecam ingredientele pentru crema

4. Incorporam lingura cu lingura crema in untul frecat

5. Cu rabdare, sa nu se taie crema

6. Cand e gata, dam crema la frigider

8. Intindem foaie pe tava unsa si tapetata cu faina

11. Turnam caramel pe ultima foaie

13. Taiem crusta cu lama fierbinte

14. Aezam feliile rezultate deasupra tortului


Ingredients Tort Dobos

3 eggs husband
150 gr sugar
2 linguri pline cacao (de buna calitate)
200 gr butter at room temperature

countertop (pandispan)

6 oua mari
6 linguri pline zahar
1 sachet of vanilla sugar
6 linguri pline faina
untura si faina pentru uns si tapetat tava

Preparation Tort Dobos

  1. Cream: se amesteca ouale cu cacaoa si zaharul pana se omogenizeaza bine.
  2. Se aseaza pe foc o oala cu apa pana la jumatate si se aduce la fierbere. Deasupra se aseaza oala cu crema de cacao si se bate pe abur cu un tel pana devine consistenta, cam 15 minute. Ca sa stiti ca e gata verificati crema luand cu degetele de pe tel si daca crema se intinde (nu curge/vezi poza) atunci e gata. Se ia oala de pe abur si se lasa 10 minute la racit. Dupa care puneti oala cu fundul in apa rece inca 5 minute sa grabiti racirea.
  3. In cele 10 minute, cat crema se raceste, pregatiti leaf: se separa albusurile de galbenusuri. Albusurile se bat spuma cu mixerul, cam 5 minute, pana sta pe mixer. Se adauga apoi zaharul si se mai bate inca cateva minute. Se adauga galbenusurile si se continua mixarea pana nu mai simtiti zahar in compozitie (pentru acest lucru trebuie sa gustati din cand in cand ).
  4. Adaugati in final faina, amestecand-o de data asta cu lingura, usor, sa nu se lase spuma. Nu trebuie amestecata decat pana nu se mai vede faina prin aluat si chiar daca se fac mici cocoloase nu e o problema, aluatul va fi mai pufos asa.
  5. Revenim la crema racita: se freaca untul bine pana devine spumos si apoi incepem sa incorporam crema de cacao in el, cate o lingura pe rand. In acest fel nu exista riscul sa se taie crema! Cand ati terminat de incorporat toata crema, dati-o la frigider sa se intareasca.
  6. Incingeti cuptorul la 200C. Ungeti un fund de tava cu pereti detasabili cu diametru 22 cm cu untura (nu unt, nu ulei). Pudrati-o bine cu faina. Puneti 2 linguri pline de aluat pe disc si intindeti uniform cu un cutit. Coaceti foaia cam 5-6 minute.
    Din aluat ar tebui sa va iasa intre 10 si 12 foi, numarul lor depinde de marimea oualor.
    Foaia se desprinde de tava cu un cutit. Foile se desprind de pe tava imediat ce sunt scoase din cuptor, altfel crapa.
    Tava nu se spala intre foi! Se sterge doar cu un servetel si eventual se rade aluatul lipit de pe margini.
    Inainte de fiecare foaie, tava se unge cu untura si se pudreaza cu faina!
    Foile coapte nu le stivuiti una peste alta fiindca se lipesc. Cel mai bine e sa lucrati cu doua farfurii (platoul pe care veti construi tortul si inca o farfurie). In farfuria a doua puneti intotdeauna foia scoasa din cuptor si lasati sa se racesca pana se coace urmatoarea. Cand scoateti una noua din cuptor, foaia racita se pune pe tort.
  7. Asamblam tortul: asezam o foaie coapta pe un platou, ungem cu o lingura plina de crema, apoi iar foaie si apoi crema. ultimul strat va fi de crema si lasam o foaie nefolosita.
  8. Decor: Ultima foaie coapta o lasam pe tava si asezam hartie dedesubt ca sa nu murdarim masa de lucru cu caramel.
  9. Topim zaharul intr-un ibric pana capata o culoare aurie inchis. La inceput nu amestecati in zahar, pana vedeti ca incepe sa fumege usor. Doar atunci incepeti sa amestecati, astfel caramelul va capata un gust mai intens. Nu lasati caramelul pe foc nesupravegheat, se arde usor. Cand are culoarea whisky-ului e gata.
  10. Turnati caramelul peste ultima foaie. Incalziti un cutit in flacara de la aragaz si cu lama fierbinte taiati foaia in 12 felii, ca si cum ati taia o pizza. Dupa fiecare taietura incalziti lama cutitului, altfel caramelul va crapa.
  11. Asezati feliile obtinute deasupra tortului. Decorati simplu, cu flori naturale.

1. Amestecam ingredientele pentru crema

4. Incorporam lingura cu lingura crema in untul frecat

5. Cu rabdare, sa nu se taie crema

6. Cand e gata, dam crema la frigider

8. Intindem foaie pe tava unsa si tapetata cu faina

11. Turnam caramel pe ultima foaie

13. Taiem crusta cu lama fierbinte

14. Aezam feliile rezultate deasupra tortului


Cum se face reteta de tort Dobos?

Cum se fac foile pentru tortul Dobos?

Pentru foi este bine sa impartim toate ingredientele la jumatate si facem 6 foi ,dupa care mai facem 6 foi din cealalta jumatate de ingrediente.

Albusul se mixeaza cu zaharul si galbenusul cu uleiul in castroane separate.

Se pun galbenusurile mixate cu uleiul peste albusuri si se mai mixeaza putin.


Faina se cerne si se adauga amestecand usor cu o spatula.

Se pregatesc foi de copt si se fac cercuri cu un creion (diametrul de 26 cm).

Se intorc foile pe partea cealalta, ca sa nu punem aluatul pe parte pe care am desenat. Pe fiecare foaie se pun fix 4 linguri pline din compozitia pentru foi.

Se intinde pe toata suprafata incercuita. Foile se coc cate doua la 160 grade cu ventilatie timp de 15 minute.

Cum se face crema de cacao pentru torul Dobos?

10 oua se amesteca bine cu cacaua si zaharul. Se pun pe baie de abur si se amesteca pana se ingroasa.

Mare atentie: nu se fierb, doar se infierbanta, dar daca bagati degetul in crema, sa fie fierbinte si atat, nu clocotit.

Leave to cool. Cand crema de oua este rece, se spumeaza untul cu zaharul praf. Din crema de oua se adauga in untul spumat putin cate putin si mixam foarte bine.

Cum se monteaza tortul Dobos cu crema de cacao?

Pregatim un cerc detasabil si un suport pentru a monta tortul.

Punem prima foaie de dobos si luam cu o lingura doar doua linguri pline din crema si intindem pe toata suprafata. Punem urmatoarea foaie de dobos si 2 linguri pline cu crema.

Continuam pana terminam 10 foi, doua le oprim. Crema care ramane se foloseste pentru aveline si imbracat tortul de jur imprejur.

Cum se face caramelul pentru decor la Tortul Doboș?

Se caramelizeaza 150 gr zahar intr-o cratita cu fundul gros, pana cand se topeste si devine auriu. Se adauga 45 gr unt si 1 lingura de otet.

Caramelul se intinde peste o foaie de Dobos. Lasam putin sa se intareasca, 2-3 minute, dupa cate o taiem in 15 triunghiuri egale pe care le folosim la decor.

Daca nu reusiti din prima, nu e grav, mai aveti o foaie de tort si mai incercati odata sa o caramelizati.

Asezati bucatile cu zahar caramelizat pe tortul uns cu crema de cacao, sprijinite de aveline din crema. Pe margine, tortul se poate lasa simplu sau se imbraca in nuca macinata.

Tortul se serveste a doua zi! Are nevoie sa stea la rece, ca sa se inmoaie foile.

The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Reteta de Tort Dobos a fost pregatita pentru prima data in 1885, dar a fost facuta publica doar in 1995. Aceasta reteta de Tort Dobos vine din inima Ungariei, de la Budapesta, de la celebra cofetarie Ruszwurm ce prepara tortul dupa reteta originala.

Pentru blaturile tortului:

Se separa ouale, iar albusurile cu 2/3 din cantitatea de zahar adaugat se bat spuma pana se intaresc. Galbenusurile se mixeaza si ele impreuna cu cantitatea de zahar ramasa. In albusuri se inglobeaza usor faina si apoi galbenusurile.

Se imparte aluatul obtinut in 6 parti egale si se coc 6 foi pe o suprafata unsa si tapetata cu faina, la 180 de grade, pana devin aurii.

Untul se bate spuma, dupa care i se adauga ciocolata topita. Ouale intregi sunt mixate cu zaharul, amidonul sau budinca de vanilie si cu zaharul vanilat intr-un vas la baie de aburi. Dupa ce avem un amestec omogen luam vasul de pe foc amestecand continuu pana e aproape rece, dupa care o adaugam amestecului de unt si ciocolata.

5 blaturi de tort se ung cu crema si se aseaza unul deasupra celuilalt. Ultima foaie se taie in triunghiuri si se acopera cu zahar caramelizat. Se lasa sa se intareasca dupa care se orneaza Tortul Dobos cu ele.


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Tort Doboş

1. Făina şi amidonul se amestecă şi se pun deoparte 100 g din acest amestec. Se freacă gălbenuşurile cu jumătate din cantitatea de zahăr până ce curge crema în fir continuu şi apoi se adaugă coaja de portocală. Albuşurile se bat spumă cu restul zahărului şi apoi două linguri din spumă se pun peste gălbenuşuri. Se mixează şi se adaugă amestecul de făină. Se adaugă şi restul spumei şi se amestecă delicat. Aluatul obţinut se împarte în 6 părți, din care se coc foile, fiecare separat câte 5-6 minute.

2. Pentru cremă se topeşte ciocolata, se freacă untul cu gălbenuşurile, romul şi zahărul şi apoi se pune ciocolata călduţă.

3. Se aşază straturi de foi şi cremă iar cu restul cremei se înveleşte tortul. Pentru glazură, se caramelizează zahărul şi se adaugă untul. Se toarnă amestecul pe o suprafaţă lucioasă şi se lasă să se întărească. Apoi se taie în 16 raze de cerc care se aşază pe tort.


Video: DOBOŠ TORTA - savršena, najukusnija!!! (May 2022).