How to make
This cake is completely different from the Hungarian Dobos cake which is world famous, but it is no less delicious. Knead a dough from the listed products, which you divide into 6 equal balls, which you roll into crusts with a diameter of about 10″ (25 cm).
Bake them one by one until golden, having previously pierced them with a fork to prevent them from rising.
Boil the cake cream by boiling the milk with the sugar and adding to it in a thin stream and stirring the mixture of the flour dissolved in the water and the eggs.
Boil over low heat, stirring continuously until a thick cream is obtained. After removing from the heat, add the butter and lemon juice to the hot cream.
Begin assembling the Dobos cake by placing the first baked cake layer and all the others back into a springform pan. If desired, lightly pour the cake layers with compote or sweetened milk. Spread cream after each layer, leaving enough to cover the entire retro cake.
Sprinkle it liberally with grinded walnuts mixed with coconut shavings. The sponge cake layers for decorating the cake in the photo are made of fondant additionally, but you can decorate your cake at your discretion or leave it without additional decoration.
Be sure to let it sit until the next day before cutting into the Bulgarian Dobos cake.
