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*Az EREDETI DOBOSTORTA RECEPT* *The original Dobos cake recipe* For 1 piece 22 cm diameter cake *The six sponge-sheet recipes* 6 eggs (yolks and egg whites separated) 50 - 100g sugar (powdered) 100g flour 35g melted butter 1. Beat the 6 yolks with 50g powdered sugar and churn up the foam. 2. Mix the 6 egg whites with the remaining 50g powdered sugar and churn up the foam but not too hard 3/4 hard is enough. 3. Mix the two egg foams carefully together, then fold the flour into it and the melted butter in. 4. Put the sponge pasta 1 cm thin divided into 6 equal parts on a geared-floured plate, and make 22 cm diameter flat squares. 5. Backe them In a preheated oven at 210°C to 180°C for 8 - 10 - 12 min till light brown. 6. As the sponges are baked, cut them into a round form with a bigger knife. *The cream* 4 eggs 200g powdered sugar 235g tea butter 17g vanilla sugar 35g cocoa mass 35g cocoa butter 200g dark chocolate 1. Melt the butter the dark chocolate and the cocoa mass on water steam, but be careful not to make it too hot! max 60 °C 2. Churn up the foam: the butter with the vanilla sugar. 3. Heat carefully the 4 eggs with the 200g powdered sugar with continuous stirring. (max 65°C) 4. If it's hot at 65 °C max then churn up the foam till gets cold. 5. Mix the cold butter foam and egg foam together and drop the melted, but not hot cocoa mass 45°C, cocoa butter, and chocolate into the cream. 6. 6. Mix the cream to a smooth cream. 7. Fill five cold round sponge-sheets with the chocolate cream equally 8. Pull the sixth sheet carefully with melted sugar ("Dobos sugar": 180g - 200g of melted light brown sugar ) and divide it into 20 equal parts with a buttered knife. Place them on the cake. Have a nice prep! *Source: Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book*
