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How to prepare the sheets:

Separate the egg whites, whipping foam in a metal or glass bowl (with the aim, by energetic movements - from the front, bring the foam to you). Gradually add the 10 tablespoons of sugar. You need to get a strong meringue to stay on the phone. In the meringue obtained, add the yolks one by one, mixing lightly, this time with a wooden spoon. Sift the flour gradually to obtain a light, aerated foam.

Bake 6 sheets on the back of the tray, over high heat (my trays are 33 x 24 cm), in the preheated oven (for those who have an electric oven, turn off the ventilation, otherwise the sheets will dry). The first sheet of gold is placed on the table, on baking paper, while it is still warm and covered with a towel; the other 5, over. One of the 6 sheets is kept for the burnt sugar icing. Put the remaining sheet on a baking paper and cut it vertically into 3 equal strips.

How to prepare the cream:

Mix the eggs very well with the sugar and sifted cocoa. The obtained composition is mixed again and continuously on the bain marie until it thickens. Allow to cool and in the meantime rub the butter well (with a wooden spoon) until it becomes creamy. When the cocoa composition has cooled, pour over the butter and mix vigorously until smooth. Leave in the fridge. The cream must be STRONG so that it stays on the spoon.

Mount by placing a suitable layer of cream between each of the 5 sheets. Until the sugar melts, let the cake cool.

How to prepare burnt sugar icing:

Melt the sugar in a thick-bottomed saucepan over low heat. When it starts to melt, stir constantly, being careful not to burn it. Add the vinegar (BEWARE of the steam it emits). It gives the gloss of burnt sugar.

Take the sheet cut into 3 equal strips and put a layer of burnt sugar on each. With a knife (I have one that I only use to prepare the drum - it must be heated and cleaned after each cut, otherwise the burnt sugar will crack) lightly cut each strip, dividing it into 12 equal rectangles. 36 pieces come out.

Remove the cake from the fridge and place each rectangle over the last layer of cream. It can be decorated according to everyone's taste.

The cake in the picture is made according to the same scheme, only I cut it wanting to give it a round shape.

And because I was telling you about the drum tradition in my family, I also attached two pictures of the cakes since I was 1 and 2 years old. :))

Good appetite, courage and strength, that he is working with him! :)

How to make Dobos cake recipe?

How to make sheets for Dobos cake?

For the sheets it is good to divide all the ingredients in half and make 6 sheets, after which we make 6 more sheets from the other half of the ingredients.

The egg whites are mixed with the sugar and the yolk with the oil in separate bowls.

Put the yolks mixed with the oil over the egg whites and mix a little more.

Sift the flour and add it, stirring lightly with a spatula.

Bake sheets are prepared and circles are made with a pencil (diameter 26 cm).

Turn the sheets on the other side, so as not to put the dough on the side we drew. Place 4 full tablespoons of the sheet composition on each sheet.

It spreads over the entire circled surface. Bake the sheets two at 160 degrees with ventilation for 15 minutes.

How to make cocoa cream for the Dobos tor?

10 eggs mix well with cocoa and sugar. Place on a steam bath and mix until thickened.

Be very careful: it does not boil, it just gets hot, but if you put your finger in the cream, it should be hot and that's it, not boiling.

Leave to cool. When the egg cream is cold, froth the butter with powdered sugar. From the egg cream, add it to the foamed butter little by little and mix very well.

How to assemble the Dobos cake with cocoa cream?

We prepare a detachable circle and a support to mount the cake.

We put the first sheet of dobos and we take with a spoon only two full spoons of cream and we spread on the whole surface. We put the next dobos sheet and 2 tablespoons full of cream.

We continue until we finish 10 sheets, we stop two of them. The remaining cream is used for hazelnuts and wrapped the cake around.

How to make caramel for decoration at Dobo & # 537 Cake?

Caramelize 150 grams of sugar in a pan with a thick bottom, until it melts and turns golden. Add 45 grams of butter and 1 tablespoon of vinegar.

The caramel is spread over a sheet of Dobos. Let it harden a little, 2-3 minutes, then cut it into 15 equal triangles that we use for decoration.

If you don't succeed at first, it's not serious, you have another sheet of cake and try to caramelize it once more.

Place the caramelized sugar pieces on the cake greased with cocoa cream, supported by the cream hazelnuts. On the edge, the cake can be left simple or dressed in ground walnut.

The cake is served the next day! It needs to stay cold to soften the sheets.

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.

Original recipe sheets for dobos

"Dobos" cake is a delight for the taste buds. Recipes Find a recipe Doboş Cake with honey. Drum cake, the best drum cake, old family recipe. It was a festive day when the cake was made.

Simple and quick recipe yogurt pie. A fluffy, vanilla and flavored yogurt pie with commercial or homemade pie sheets. It is a delicious cake, it contains cheap ingredients, it is spicy and very good. Fresh croissants, cheap recipe, easy to make. A fluffy, vanilla and flavored pie, with commercial or homemade pie sheets. Second, because it is cheap, all the ingredients are simple, inexpensive and can be found in any household, except Unpublished soy milk, but it makes a difference. Rating: 4.4 & # 8211 38 reviews & # 8211 30 min. It was easy to make, cheap and did not require baking a countertop. It is one of the most famous confectionery cakes.

Simple and cheap homemade eclairs with fondant (nes glaze or chocolate). Sarailie & # 8211 baclava with another hat. All the secrets for a countertop.

Doboș cake without baking

If you feel like Doboș, but the individual baking of the leaves seems like a chore, this recipe will be very useful. I replaced the countertop with wafer sheets and the result is absolutely delicious!

4 eggs
200 g caster sugar
200 g chocolate with a minimum cocoa content of 70%
200 g butter with 82% fat

Ganache ingredients (optional)

150 g of chocolate with a content of at least 50% cocoa

round wafer sheets (I used 7 in total). There are about 9 sheets in a 90 g package, so you get one package.

How to prepare Doboș cream

We will start to prepare the Doboș cream first. We will break in a bowl 4 eggs that we will mix with the 200 grams of sugar and a little salt. We will cook the cream on a steam bath so we put a pot of water to boil.

After the water has boiled, put the cream and mix very well. The vessel in which we have the mixture must not touch boiling water. Mix well for about 10 minutes, until the cream begins to thicken. If you also have a cooking thermometer, you can check that the mixture reaches up to 75 degrees Celsius.

After the cream has thickened, add 200 grams of dark chocolate and mix well until it melts. You must use chocolate with a high cocoa content of over 70%. If you don't have it, add 2 tablespoons of cocoa so that the cream doesn't turn out too sweet!

After the chocolate has melted, take the cream off the steam and add 200 grams of butter with 82% fat and mix until smooth.

At the end we put vanilla essence or extract.

Leave the cream to cool for a few minutes, then put it in the fridge for at least an hour.

How to prepare dark chocolate ganache

Meanwhile, optionally, we can prepare a chocolate ganache, from the 200 grams of cream and 150 grams of bitter chocolate.

Bring sweet cream to a boil and then add the chocolate. Mix well and as we did with drumstick cream, let it cool and then leave it in the fridge for at least an hour.

Doboș cake assembly
The drumstick cream has cooled so we mix it with a mixer. In the end it must be firm and form moths.

We assemble the cake starting with the first sheet. Put about 3 tablespoons of cream and spread it as evenly as possible. Then we place the second sheet, pressing it lightly.

We do the same with the rest of the sheets. In total I used 6 sheets. I turned off a little cream to coat the cake.

I then chopped walnuts and covered the edges of the cake. Instead of walnuts you can use hazelnuts or peanuts.

I wrapped the seventh sheet in caramel syrup. I stretched it very well, then cut the sheet into equal pieces.

I placed them on the cake and then I formed rosettes with chocolate cream (ganache) which in the meantime had cooled. You can also use nutella from the fridge. As I told you, this decoration is optional.

Leave the cake to cool, preferably overnight.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Dobos cake

1. Combine warm milk with yeast and a tablespoon of sugar, then set aside.

2. Separately, combine the flour with the remaining sugar, eggs and margarine. Knead the composition well and add the mayo. Continue kneading for 10-12 minutes, or until you get a fine dough, adding flour along the way, if you feel it necessary by hand.

3. Separately combine the ingredients for the filling: jam, walnut and sugar, until smooth. Grease a pan with margarine and divide the dough into 4 equal parts.

4. Spread a sheet as thin as possible, but not to break. Transfer it to the tray by rolling it on the façade and spread one third of the filling on top.

5. Spread the next sheet, alternating it with the filling and so on, until you get 4 overlapping sheets, with 3 layers of filling. Glue the ends of the sheets together and prick the top sheet with a fork from place to place.

6. Leave the raised Dobos cake covered with a kitchen towel for an hour, then bake for 35 minutes at 170 degrees, or until well browned.

7. Turn the cake upside down, using a second tray and let it cool a bit. Melt the chocolate with the oil and milk and glaze the cake. Leave it to cool, then portion it and serve.

"Doctor of celebrities", convicted of culpable homicide, caught while fleeing the country

After a long trial that lasted 7 years and went through all the courts, the magistrates sentenced yesterday doctor Călin Doboș to a sentence of 3 years in prison with execution and to the complementary punishment of the prohibition of exercising the rights to exercises the profession of doctor, for a period of 4 years, for committing the crime of culpable homicide. Doboș is also forbidden to practice medicine.

He wanted to run through Customs Nadlac

The border police officers from the Nădlac II Border Crossing Point found and handed over to the competent authorities a man wanted by the Romanian authorities for the execution of a prison sentence, writes Antena 3.

On 12.12.2020, around 02.30, in the Border Crossing Point Nădlac II - Csanadpalota, the Romanian citizen DC, aged 46, domiciled, presented himself to carry out the border control, on the way out of Romania in the city of Bucharest.

When conducting specific checks, the border police found that on the person's name was issued, by the Romanian authorities, a warrant for the execution of the prison sentence of 11.12.2020, for committing the crime of culpable homicide. The man was handed over to an operative crew from the Arad County Police Inspectorate, in order to order the required legal measures.

It was found that doctor Călin Doboș had been definitively sentenced to prison on the same day and should have presented himself to the police station for incarceration.

Work without having completed studies

The aesthetic doctor was accused in 2013 and that he operated in a private clinic in Galați without having completed his studies. He always claimed that he had the right to practice since 2010, although his studies were not completed. The prosecutor's investigation started when a patient who was operated on by Dr. Călin Doboș died. It was a liposuction, after which the 37-year-old woman died.

Didel Bujeniţă, the plastic artist's lawyer, declared at that time: “I found that it seems that the doctor who took over the patient while she was hospitalized at the Emergency Hospital was wrong. In addition to all this, the infection with a bacterium that comes from an in-hospital infection would have been superimposed. Remember that in 2011 two people died at the Emergency Hospital due to Acinetobacter infection. We have already challenged the forensic report and we also request that all those who treated this patient be heard. We do not say who is guilty and why. We just want justice. We want to find out the truth. And there is another strange thing: the doctor who operated on her at the Emergency Hospital is the same one who witnessed the autopsy, which does not seem to be in order. I think that the whole truth was simply not found out, that the research in the hospital was not continued ".

Aesthetic doctor Călin Doboş remodeled Cristina Spătar's body in July

Last year, the Galati Court acquitted him of the aesthetic doctor, but the decision was not final.

During the 7 years of trials, doctor Călin Doboș practiced his profession as a cosmetic surgeon and became a favorite of many celebrities. Cristina Spătar (recent photo with Dr. Doboș), Elena Ionescu, Nicoleta Luciu are just some of the stars in showbiz who said that they turned to Dr. Călin Doboș and were very pleased with the result.

Reinvented Doboș cake

1. To start, prepare the sheets: beat 2 egg whites with 3 tablespoons of sugar. Over them, add 2 egg yolks and 3 tablespoons of flour and mix gently.

2. Line a baking sheet with a baking sheet and spread the composition. Bake for 15 minutes.

3. Do the same to prepare the rest of the sheets, using the same amounts as
and on the first sheet. 4 sheets will result, which will be cut in half in length, resulting in 8 narrow sheets.

4. After the sheets are baked, prepare the cream: mix the eggs with the sugar on a steam bath until you get a cream-like cream.

5. Add the pieces of chocolate and chocolate cream and mix gently, then cool.

6. Mix the butter well, then incorporate it into the chocolate cream.

7. Assemble the cake by greasing each sheet with cream and placing them on top of each other.

8. Glaze with a mixture of liquid cream and chocolate, prepared on a steam bath.

Doboș cake

Cream: 4 eggs, 150 g sugar, 2 chocolate bars or 2 tablespoons cocoa, 200 g fresh butter, 3 tablespoons icing sugar.
Rub the yolks with the sugar until they become like a cream. Add the flour and beaten egg whites. Grease the cake pan with butter, sprinkle with flour and pour from the composition so that the sheet is not thicker than the edge of the knife. Bake 7-8 sheets in a row, take them out of the pan and place them on the dough table. Cream for the cake: in a small pot placed in another bowl with boiling water, beat the whole eggs with sugar and vanilla, on the fire. It always beats until it starts to thicken. Add the soaked chocolate to the edge of the machine with a tablespoon of water or two tablespoons of cocoa rubbed with a little milk. When the cream is ready, set aside, stirring constantly until cool. Rub the butter foam, then mix slowly with the cream, after it has cooled completely. Place the sheets on top of each other, putting cream between them. Leave the last sheet aside until it is glazed with burnt sugar. Burn the sugar in a saucepan over high heat. When the sugar has completely melted and begins to darken in color, pour on the cake sheet and spread quickly with a long, hot knife until cool. If it still cools, put the cake sheet in the oven for a moment, so that the sugar, soaking, can spread well. While it is glazing, keep the cake sheet on a plate greased with oil, so that the sugar drops flowing on the edges do not stick to the table.
Also with the knife, until the sugar cools completely, the slices of cake are meant, pressing well, to easily cut the cake. The sheet thus glazed is placed on top.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest

Doboș - Recipes

A quick recipe for making dobos sheets, without separating the eggs and beating the egg whites separately, as we usually do. This cake is easy to make, [& hellip]

Ingredients for Dobos & # 8211 sheets 10 eggs, 10 tablespoons sugar, 10 tablespoons flour, 1 sachet baking powder Ingredients for Dobos Cake & # 8211 4 eggs [& hellip]

Ingredients sheets for Raffaello Cake & # 8211 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 1/2 sachet baking powder Cream Ingredients 1 for Raffaello Cake [& hellip]

Ingredients for the top Dobos cake with chocolate & # 8211 10 eggs, 10 tablespoons sugar, 10 tablespoons flour, 1 baking powder The yolks are rubbed with 10 tablespoons [& hellip]

The idea for this cake recipe came to me from my desire to make bee honey sheets. While I was preparing the necessary ingredients, I thought of changing them [& hellip]

Top Ingredients for Primary Cake & # 8211 6 eggs, 5 tablespoons water, 11 tablespoons sugar, 5 tablespoons flour, 5 tablespoons ground walnuts, 1 tablespoon cocoa [& hellip]

Ingredients Countertop for Cocomac Cake & # 8211 8 egg whites, 200 g sugar, 2 tablespoons flour, 1 baking powder, 50 g poppy seeds, 150 gr walnuts [& hellip]

Ingredients sheets for Raffaello Cake & # 8211 12 eggs, 12 tablespoons sugar, 12 tablespoons flour, 1 baking powder Ingredients for yolk cream at Raffaello Cake & # 8211 [& hellip]

RALUCA cake with wafer sheets. Two drum sheets are made from the following composition: & # 8211 4 eggs, 4 tablespoons water, 8 tablespoons sugar, 8 tablespoons flour. [& hellip]

A confectionery from Miercurea Ciuc follows the recipe of the Doboș cake, kept secret for 20 years. Here's the confectioners' secret

The recipe for the Doboș cake, one of Hungary's emblematic cakes, has been kept secret for 20 years and is now strictly observed in the Miercurea Ciuc confectionery owned by the only Paralympic champion in Romanian history, Eduard Novak, Agerpres reports.

Thin slices of countertop, chocolate cream with intense flavor, caramel coating in the color of amber and a delicious taste - this is how one could describe, in a few words, a cake that went down in history and whose fame spread throughout world.

The manager of the confectionery in the historic center of Miercurea Ciuc, Bartis Botond, reveals the special story of the Dobos cake, created in 1884 by Dobos Joszef, one of the most famous confectioners in Budapest.

The recipe was created in 1884, when Dobos Jozsef wanted to make a cake that could be stored and transported for a longer time, as there were no cooling technologies at that time. And, after its creation, the Dobos cake became so popular that it was also transported to Vienna, Berlin or Paris. It was transported in carts, in wooden boxes full of ice and salt, for two or three days, without any problems.Bartis Botond begins his story.

The cake was first presented in 1885 at the first General Exhibition in Budapest, and among the first to taste the delicious cake were Emperor Franz Josef and his wife, Sissi.

Dobos cake conquered with its simplicity and elegance, in the conditions in which, at that time, the cakes were excessively decorated, with several floors and with whipped cream, not butter. In fact, the Dobos cake was the first cake of that time to be made with butter cream and chocolate cream.

As a curiosity, Bartis Botond tells us that Dobos' famous butter cream was born by mistake.

The famous confectioner had an apprentice who, one day preparing a butter cream, accidentally put crystallized sugar in it and not just a pinch of salt, as usual. The belief was then that if sugar was added to a butter cream, it was missed. Dobos Jozsef, however, did not throw away his disciple's "compromised cream", he started working with it and so the butter cream was born, which "contains a little salt, but also contains sugar, which has become extremely popular and which today it is the basis of creams in confectionery ”.

The cake recipe is not complicated and uses few and unpretentious ingredients.

"Our confectionery follows the original recipe, the one developed by Dobos Jozsef. This means that the Dobos slice contains six countertops, made from egg yolk, egg white, butter, sugar, a little flour and salt. The cream is made from Belgian chocolate, with a cocoa content of 53%, butter and not margarine and steamed egg yolk. On top, the cake is covered with a caramelized top, which contains sugar, a little butter and a drop of vinegar", Explains Bartis Botond.

The process of making the Dobos slice takes several days. First the top is made, then the cream and then the cake is assembled and must be left to rest and "befriend" the tops with cream and strictly on the last day the caramelized coating is made, which is put only before serving.

"When someone goes to a confectionery, anywhere in the world - in Budapest, Vienna, New York or Singapore - it's easy to see if the Dobos slice is made according to its original recipe. Because the caramelized top must be very crunchy and the taste of the cream must be intense, chocolate. (…) Felia Dobos is made of six countertops and, compared to the other confectioneries, we use chocolate cream and not cocoa and butter cream, not margarine ”, states Bartis Botond.

The recipe for the Dobos cake was kept secret for 20 years by its creator, even though many confectioners from all over Europe tried to copy it. In 1906, when Dobos Jozsef decided to retire, he revealed the recipe to the members of the Budapest Confectioners' Association, provided it was used only by them.

Currently, there are over 100 versions of Dobos cake recipes in the world, and young confectioners who study at profile schools sometimes have to pass the "fire test" of making a perfect Dobos cake.

And in the confectionery in Miercurea Ciuc, the Dobos slice is in the category of the most popular Hungarian cakes, being appreciated by tourists and locals alike. And that's because everyone wants to taste a cake that has a history of over 130 years, which is said to have been, for a time, the piece of resistance to Hungary's exports and which is still a source of pride for the country. neighbor.

The original recipe for the Doboș cake, with the related weights, can be found on various recipe portals in a simple internet search, or you can contact the confectioners of the Miercurea Ciuc confectionery quoted above, here.

Video: Reteta crema pentru dobos.