Dobos Cake

This culinary blog was created for our guests traveling to Budapest. We wish to introduce you to Hungarian cuisine in this article. As a start we have collected dishes you can either try on your trip to Budapest, or prepare them at home.  Dobos Cake  Dobos Cake was invented by and named after Hungarian pastry chef Jozsef C. Dobos. Dobos Torte is a rich  sponge cake layered with chocolate buttercream and topped with caramel. The word „dobos” means „drum” in Hungarian. Ingredients: ( for 16 slices)   For the sponge: 220g softened unsalted butter 1 cup granulated sugar 4 large eggs 1 1/2 cups all-purpose flour 1 teaspoon vanilla extract   For the chocolate buttercream layer:  220 g chopped semisweet dark chocolate (60%) 50g chopped dark chocolate (min. 80%) 450g (4 sticks)softened unsalted butter,  5 large egg whites 1 cup granulated sugar   For the caramel glaze: 2/3 cup sugar 1/3 cup water   Method:   For the sponge: Preheat the oven to 180 °C. Beat the softened butter and sugar together until light and  fluffy in a large bowl. Add the eggs one by one, then flour and vanilla until it becomes smooth. Grease seven (9inch, 23cm) cake tins all over with butter (or bake as many layers at the same time as many cake tins (9 inch) you have). Bake for 7 minutes or until edges are slightly brown.    For the chocolate buttercream layer:  Smash up the chocolate and melt it in a heatproof bowl over a pan of lightly simmering water until smooth and then set aside. In a large bowl, beat the butter on low heat for 2 minutes, then on medium heat for 3 minutes and finally on high heat for 5 minutes. Place egg whites and sugar in a heatproof bowl over a pan of gently simmering water. Using an electric hand whisk at high speed until it gets ready. Mix the melted chocolate into the butter, then combine with the egg whites. Refrigerate until it becomes spreadable. Place 1 layer on a serving plate and spread out 1/8 of filling. Repeat this until you have the last layer. Use the rest of the filling to cover the side of the cake.     For the caramel glaze:  Place the sugar and water in a saucepan over medium heat, stirring constantly, cook until it boils and gets golden brown. Remove form heat and use immediately, pour it over on the top layer. With a knife quickly mark the glaze into 16 slices do not cut all the way through. This article was created by Aniko Fritz Budapest offers more than affordable dentistry. View gallery of patients' selection of Budapest sights.   Sights in walking distance from the clinic or your hotel. View gallery of Budapest landmarks and more.

Dishes to try in Hungary

This culinary blog was created for our guests traveling to Budapest. We wish to introduce you to Hungarian cuisine in this article. As a start we have collected dishes you can either try on your trip to Budapest, or prepare them at home.  Paprika, paprika and more paprika  Hungary is a soup-eating nation. The first recipe is the iconic Hungarian beef soup with plenty of paprika (typical Hungarian spice). It is a simple dish to make and you don't need to use any special ingredients nevertheless anyone would be happy to eat :) Gulyas soup: Ingredients: (Serving for 4 people) 1 bay leaf 600g beef shoulder or any tender part of the beef → cut into bite-sized pieces 2 tablespoon oil 2 cloves of garlic → peeled and finely sliced 2 onions → peeled and chopped  1 parsnip →  slice into 1cm chunks 2 carrots →  slice into 1 cm chunks 1-2 celery leaves 2 peeled and chopped tomatoes 2 medium potatoes →  cut into quarters 1 tablespoon Hungarian sweet paprika powder water, salt and ground black pepper   Csipetke: (pinched pasta) (optional) 1 egg 2 tablespoon flour     Method: Heat the oil in a large pot and add the chopped onions and sprinkle with some salt. Cook slowly until the onion get glassy Remove the pot from the heat and sprinkle with paprika powder and stir it quickly to combine. Put back the pot to the heat and add the beef,garlic,salt and black pepper. Keep steering until the meat is slightly browned Pour enough water to cover the content and let is simmer. When the meat is nearly done (approx. in 1,5 hour) add the potatoes, carrots, parsnip, bay leaf, celery leaves and some more salt and pepper if needed also more water around 1,5liter. If you are using „csipetke” bring the soup to the boil, add the pinched pasta. „Csipetke” needs 5 minutes to be cooked. Chicken Paprika:  Chicken Paprika is one of the most basic recipe, this is a simple old Hungarian dish. I do recommend using bone-in, skin-on chicken, because the taste is just better. Ingredients: (serving for 4 people) 4 chicken legs salt, black pepper oil  2 medium onions→ chopped 3 tablespoon sweet paprika powder 3 slice of pepper 1 medium tomato → peeled 2 tablespoon flour 1 sour cream (150ml)   Method: Heat the oil in a large pot and add the chopped onions and sprinkle with some salt. Cook slowly until the onion get glassy. This step must be followed religiously, it will last for 15 minutes, depending on the amount of the onion. If the onion begin to stick, add about ¼ cup water and continue stirring. It should not stick to the pan and should not get brown. Turn up the heat and add the chicken legs and keep stirring about 3 minutes. Pour enough water to cover the content, reduce the heat enough to keep the pot simmering. and add 3 tsp paprika, black pepper and add more salt if it is needed. Let it simmer until the chicken is cooked. Mixed the flour with sour cream put some chicken sauce (3tbs) into the sour cream and add to the pot. Stir it well and cook for about 2-3 minutes. Serve with pasta.   This article was created by Aniko Fritz Budapest offers more than affordable dentistry. View gallery of patients' selection of Budapest sights.   Sights in walking distance from the clinic or your hotel. View gallery of Budapest landmarks and more.