Dobush (Dobosh) cake – recipe
INGREDIENTS:
DIRECTIONS:
In the bowl, add the eggs, the oil, the warm milk and the sugar. Stir gently with a mixer with the dough attachments.
Add the ammonia soda and stir again.
Start adding little by little the sifted flour, stirring constantly.
Once the dough is thick enough to knead, pour it on a sprinkled with flour board.
Knead the dough by adding a little sifted flour until a medium hard dough is obtained that can be rolled.
Divide the dough into 5 equal parts.
Roll each ball into a very thin crust about 1 mm thick.
!Important! In the photo, I cut the rolled dough into smaller crusts, because I was making smaller cakes, but the amounts and ingredients given here are just for 1 large cake of 5 crusts with a diameter of about 35 cm.
One option for baking the crusts is to roll the dough directly onto the baking paper.
Cut the crust to the desired size and remove the excess. The crust, together with the paper, is transferred directly to the baking tray.
The other option is to roll the dough out onto a floured surface and cut the the crusts of desired diameter. Then take them carefully and transfer them to a greased pan, which can be covered with baking paper or a Teflon pad.
The crusts are baked in a preheated 180 degree oven without a fan for about 8-10 minutes until golden.
Here are the ready crusts. If you make one large cake, you need to get 5 large crusts.
Keep in mind that the crusts are hard as bark, but that shouldn't bother you - that's exactly what they should be. Also, the crusts are quite durable and can last up to about a week until you decide to make the cream.
Put the egg yolks in a bowl.
Add the flour to them and mix.
Separate about 200 ml of the milk and gradually start adding it to the flour mixture, stirring constantly to avoid lumps. You need to get a homogeneous mixture.
Put the rest of the milk and the sugar in a thick bottomed pot. Stir until the sugar has melted.
On a thin stream, add the flour mixture to the milk, straining it. Remember to stir constantly.
Reduce the heat and continue to mix the cream with a wooden spoon on a low heat. You will find that it is ready when you swipe your finger on the back of the wooden spoon. If the mark remains clear, then the cream is ready.
Remove the cream from the stove and add the vanilla. Stir well.
Add the butter. Stir until the butter is melted and completely absorbed.
To get a beautiful cake, use a removable bottom cake form or an adjustable diameter ring. Insert one crust at the bottom.
Pour in about 1/5 of the cream and carefully level it.
Alternate crust, cream, crust until you place the last fifth crust. Cover it with cream.
Sprinkle with decoration you want. It can be crushed nuts, candy or chocolate sprinkles, a jam of your choice. I used dark chocolate drops.
Put the cake in the fridge and it is advisable to wait at least 24 hours before slicing it. The longer it stays, the more delicious it becomes!
Serve with a nice cup of hot coffee. Enjoy! Happy Holidays! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In the bowl, add the eggs, the oil, the warm milk and the sugar. Stir gently with a mixer with the dough attachments.
Add the ammonia soda and stir again.
Start adding little by little the sifted flour, stirring constantly.
Once the dough is thick enough to knead, pour it on a sprinkled with flour board.
Knead the dough by adding a little sifted flour until a medium hard dough is obtained that can be rolled.
Divide the dough into 5 equal parts.
Roll each ball into a very thin crust about 1 mm thick.
!Important! In the photo, I cut the rolled dough into smaller crusts, because I was making smaller cakes, but the amounts and ingredients given here are just for 1 large cake of 5 crusts with a diameter of about 35 cm.
One option for baking the crusts is to roll the dough directly onto the baking paper.
Cut the crust to the desired size and remove the excess. The crust, together with the paper, is transferred directly to the baking tray.
The other option is to roll the dough out onto a floured surface and cut the the crusts of desired diameter. Then take them carefully and transfer them to a greased pan, which can be covered with baking paper or a Teflon pad.
The crusts are baked in a preheated 180 degree oven without a fan for about 8-10 minutes until golden.
Here are the ready crusts. If you make one large cake, you need to get 5 large crusts.
Keep in mind that the crusts are hard as bark, but that shouldn't bother you - that's exactly what they should be. Also, the crusts are quite durable and can last up to about a week until you decide to make the cream.
Put the egg yolks in a bowl.
Add the flour to them and mix.
Separate about 200 ml of the milk and gradually start adding it to the flour mixture, stirring constantly to avoid lumps. You need to get a homogeneous mixture.
Put the rest of the milk and the sugar in a thick bottomed pot. Stir until the sugar has melted.
On a thin stream, add the flour mixture to the milk, straining it. Remember to stir constantly.
Reduce the heat and continue to mix the cream with a wooden spoon on a low heat. You will find that it is ready when you swipe your finger on the back of the wooden spoon. If the mark remains clear, then the cream is ready.
Remove the cream from the stove and add the vanilla. Stir well.
Add the butter. Stir until the butter is melted and completely absorbed.
To get a beautiful cake, use a removable bottom cake form or an adjustable diameter ring. Insert one crust at the bottom.
Pour in about 1/5 of the cream and carefully level it.
Alternate crust, cream, crust until you place the last fifth crust. Cover it with cream.
Sprinkle with decoration you want. It can be crushed nuts, candy or chocolate sprinkles, a jam of your choice. I used dark chocolate drops.
Put the cake in the fridge and it is advisable to wait at least 24 hours before slicing it. The longer it stays, the more delicious it becomes!
Serve with a nice cup of hot coffee. Enjoy! Happy Holidays! 🙂
Notes
