Ivan Lončar has revealed his recipe for the perfect Dobos cake

If you had asked me in childhood what my favorite treat was, I would have answered without hesitation: Dobos (complete with the crackling š, thanks to which the name of this cake will be forever caricatured in my family). Besides birthdays, the New Year holidays have traditionally been marked by this Hungarian dessert for me, with airy layers filled with chocolate cream and topped with a caramel glaze, where every ingredient is adored both on its own and as part of the whole. Still, even well-tested flavors sometimes need an upgrade, especially after years and decades of indulgence, which is why this year I decided to leaf through the recipe notebook of the one and only Ivan Lončar, an architect based in Berlin who continuously wins us over on social media with his culinary and aesthetic skills. I usually do not change the recipe, because that specific taste is necessary if you want to travel through time, but I always alter the form or decoration so the dessert gains a new spirit and adapts to the table I have imagined, Ivan tells me right at the beginning.

What is his little secret for turning an ordinary dessert into a “wow” holiday moment? Contrast! In both flavor and decoration. Beautiful serving ware is also essential, as well as carefully chosen cutlery and textiles. For example? Play with decoration, introduce contrasting colors, something red, something gold, add toasted hazelnuts. Do not be afraid of satin or velvet ribbons. Serve desserts in unexpected forms, on silver trays or porcelain stands, add berries, red currants are especially striking. While preparing Dobos cake, he plays records by Nat King Cole, Billie Holiday, but also Čola and Bebi Dol. During a holiday dinner, I also like to play music that is rhythmic but does not clash with conversation, instead supporting and encouraging it, so one of the records from the Hotel Costes playlist is always a safe choice.

Now that we have written down all the tips and tricks, it is time for the most important part.

Dobos Cake Recipe

Ingredients for 8 layers:

• 250 g softened butter
• 50 g powdered sugar
• ½ teaspoon baking powder
• a pinch of salt
• 1 vanilla sugar
• zest of 1 lemon
• 8 egg yolks1
• 70 g flour
• 170 g sugar
• 8 egg whites

Ingredients for the chocolate cream:

• 4 eggs
• 150 g powdered sugar
• 1 bourbon vanilla sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 200 g chocolate (57%)
• 350 g softened butter

Ingredients for the caramel:

• 200 g sugar

Preparation:

CREAM: Cook the eggs, sugar, cocoa, and vanilla sugar over a double boiler for 12 to 13 minutes. Remove from heat, add the chocolate and stir until melted, then let cool. Whip and add the butter, combining with a mixer. Cover with plastic wrap.

LAYERS: Cream the butter with the sugar, vanilla, baking powder, salt, and lemon zest. Add the egg yolks, then the flour. Whip the egg whites with the sugar to soft peaks and gently fold them into the yolk mixture in thirds, taking care not to knock out too much air. Draw circles on baking paper, spread the mixture onto 8 circles (23 cm), and bake for 10 to 12 minutes at 180°C.

ASSEMBLY: Spread cream over 7 layers (about 100 g per layer) and coat the entire cake with the remaining cream. Mark 16 portions on top and pipe small decorations from the cream.

CARAMEL: Melt the sugar to an amber color (do not stir while melting, just let it be over low heat), pour over the eighth layer and smooth it out. While it is semi-soft, cut 16 pieces with a knife dipped in butter. Once cooled, cut through completely and arrange on the cake.

Chill everything overnight, and before serving, remove from the refrigerator at least half an hour in advance so it can come to room temperature.

*Increase the ingredient quantities depending on the height of the cake you wish to achieve.

(original recipe from Milin’s cookbook)