Dobos cake

The dobos cake is the most famous Hungarian cake. The inventor of the cake is Jozsef C. Dobos, Hungarian confectioner. According to the legend Dobos' apprentice put sugar instead of salt to the cream when he churned the butter. This accident gave the idea to Dobos Jozsef to create a cake with buttercream. The cake was very new and modern at that time because it was not foamy as the other cakes back then.
In 1885 Dobos introduced his cake in the National General Exhibition of Budapest and soon the cake became very popular through whole Europe. Dobos did not share or sell his recipe, but he developed a container in which the cake could be shipped. He also toured with his cake.
Some confectioners tried to reproduce his cake, but they could not achieve the same result. Finally, when he retired he gave his recipe to the Budapest Confectioner's and Gingerbread Makers' Chamber of Industry. Then the recipe spread out among confectioners and became available for everyone.
The dobos cake stands from layers, chocolate buttercream and caramel topping. It is a quite difficult recipe, so I recommend it for more advanced bakers. Dobos cake worth a try since it was not  accidentally very popular and imitated by so many confectioner in the end of 19th.

Ingredients:

• 6 eggs (separated)
• 100 g sugar
• 150 flour

Filling:

• 4 eggs
• 200 g sugar
• 2 tablespoon cocoa powder
• 100 g semi-sweet chocolate
• 200 g butter

Top:

• 150 g sugar
• 2 teaspoon butter
• few drops of vinegar (optional)

1. For the filling beat the eggs with the sugar.
2. Place the bowl with the sugar and eggs over a saucepan of simmering water and stir until it thickens.
3. Replace the bowl from the saucepan and add the chocolate and the cocoa to the hot cream.
4. If the filling is cold, mix it with soft butter.

5. Preheat the oven to 180 C° (360F°)
6. Beat the egg yolks with the sugar.

7.  Beat the egg whites until you form stiff peaks.
8. Gently fold the egg whites and then the flour into the egg yolks.

9. Bake 6 layers from the batter. Every layer needs about 10 minutes in the oven.

10. Caramelize the sugar and then add the butter and the vinegar.
11. Spread it on the top of one layer with a buttered knife.
12. Cut the slices before it gets hard.

12. Top the bottom layer with 1/6 of the filling.
13. Put the next layer on, besmear with cream and put on more layer on the top of it. Continue the process until you have got only the layer with the caramel left.
14. Cover the side of the cake with the remaining filling, and sprinkle with chopped nuts (walnut, almond etc.)
15. Place the caramel segments on the top of the cake.