Haszo Gbor on
Haszo Gbor on
The or riginal Dob cake r bos recipe For 1 p piece 22 cm diamete cake m er
The six s sponge-sheet recipe t 6 eggs 100g sug gar 100g flo our 35g melt butter ted Beat the yolk with po owered suga and Churn up the foam ar m. Mix the white egg w the remai powered s with in sugar and chu up the fo urn oam. Carefully mix the tw egg foam t y wo then fold the flour into it and the mel butter. e t lted Put the p pasta on a ge eared-floured plate. d Divided the sponge p pasta to six p parts and mak 22 cm dia ke ameter flat sq quares. In a preh heated oven 2 C for 10 210 0-12 min bak it till light brown. ke As the sp ponge is bak cut with light knife. ked, The crea am 4 eggs 200g pow wered sugar 235g tea butter a 17g vani sugar illa 35g coco mass oa 35g coco butter oa 200g dar chocolate rk Melt the cocoa mass on water ste e eam, the coco butter and the dark chocolate, but be careful do not oa d o make too hot! o Churn up the foam: t butter with the vanilla sugar. p the a Heat the 4 eggs with the 200g po e owered sugar with continu r uous stirring (max 85C) g. If its hot then churn u the foam till get cold. t up The cold butter foam and egg foa mix toget d m am ther and while drop the m melted, but n hot cocoa mass, not a cocoa bu utter and cho ocolate. Mix the cream to smooth. o From the cream fill f cold spo e five onge-sheets. Pull the sixth sheet w melted sugar (Dobo sugar) and divide to 20 parts. with os d 0 Source: D Dobos C. Joseph Memor Book, The Hungarian Gastronomy Book ry e y