Dobos caramel topping
Instructions for making the hard caramel topping for Dobos cake.
Ingredients
sugar
3 oz (90 g)
lemon juice
a pinch
butter (small piece)
1/4 oz (7.5 g)
Instructions
1
Cook the caramel
Place the sugar in a copper saucepan, add a small pinch of lemon juice, and heat until the sugar melts, then cook to a light caramel color without taking it too dark (see page 263).
2
Add the butter
When the caramel reaches the desired color, stir in a small piece of butter (1/4 oz / 7.5 g) (see page 48).
3
Spread the caramel
Immediately pour the hot caramel over the baked cake disk and quickly spread it evenly across the surface with an offset spatula.
4
Cut into portions
Once the caramel has set, flip the cake onto a stone surface and cut it into the desired portions using a serrated knife.
