Recipe

Tropical Dobosh

Name: Tropical Dobosh
Prep time: 30 min
Cook time: 10 min
Total time: 220 min
Ingredients: 250 g butter, at room temperature; 200 g white sugar; 3 medium eggs; 2 teaspoons vanilla extract; 170 ml milk; 500 g sweet biscuits type María or milk biscuits (about 70); 1 tablespoon butter; 150 g white sugar

Cuban Tropical Dobosh: layers of biscuits soaked in milk and buttercream, frozen and drizzled with golden caramel. The classic by Nitza Villapol.

CiberCubaApril 5, 2019

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Preparation30 min
Cooking10 min
Total time3 h 40 min
Servings10 servings
DifficultyEasy

The Dobos cake, also known as Dobosh, is of Hungarian origin. It was created by pastry chef József C. Dobos in 1884 and became one of the most famous desserts of the 19th century thanks to its buttercream and chocolate filling. He presented it at the National Exhibition in Budapest in 1885 and it became one of the favorite desserts of the Austro-Hungarian emperors. Dobos kept the recipe secret until 1900, when before retiring he handed it over to the Chamber of Industry of Pastry Chefs and Bakers of Budapest so that all its members could use it freely.

Today there are many versions. The most famous in Cuba was popularized by Nitza Villapol in her program and her book Cocina al Minuto: much simpler than the original, quick to make and with ingredients that at the time could be found on the island.

I hope you enjoy our version of the Tropical Dobosh and make it at home to keep alive the tradition of eating this dessert so loved by Cubans.

Ingredients

Check off the ingredients you have.

For the cream and layers

For the caramel topping

1 tablespoon butter
150 g white sugar

Method

The cream

Take out the butter in advance so that it is at room temperature and easier to integrate with the rest of the ingredients.
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In a bowl, beat the butter while adding the sugar little by little, until obtaining a soft and homogeneous cream.
Without stopping beating, incorporate the eggs one by one. Crack each egg separately before adding it, so that none in bad condition spoils the recipe.
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When the eggs are well integrated, add 1 teaspoon of vanilla, mix well and set aside the cream.
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Assembly

Choose a rectangular mold or dish and line it with plastic wrap (kitchen nylon) or parchment paper.
In another container, mix the milk with 1 teaspoon of vanilla. Soak each biscuit and place them neatly in the bottom of the mold.
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When you have the first layer of biscuits ready, cover it with a part of the reserved cream.
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Repeat the process at least 5 times, dosing the cream well so that it is enough. Keep in mind that the first and last layers must be of biscuits.
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Cover the Dobosh completely with the film and freeze it for 2 or 3 hours, until it becomes solid.
After that time, unmold the Dobosh by turning it over onto the tray on which you are going to serve it and remove the film.
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The caramel

In a saucepan over medium heat, prepare the caramel with the sugar and butter until it takes on a golden color.
Pour the caramel over the Dobosh while still cold.
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If you wish, mark the portions with a knife before the caramel solidifies; this will make it easier to cut. Enjoy!
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