Name: Biscuit Dobos (Dobos Sponge)
Prep time: 45 min
Total time: 45 min
Yield: Makes twelve 15-centimeter (6-inch) rounds (enough for two cakes)
Cuisine: Hungarian
Ingredients: 200 grams (7 ounces) cake flour, sifted; 8 large egg whites, at room temperature; 10 large egg yolks, at room temperature; 100 grams (3½ ounces) sugar; 150 grams (5⅓ ounces) sour cream

Preparation info

Makes
twelve
15 centimeter rounds (enough for two cakes)

Difficulty
Medium
Ready in
45 min

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

For the French meringue

8 large egg whites, at room temperature
100 grams (3½ ounces) sugar

Method

Prepare your mise en place.

Cut parchment paper to fit the pans and, using a pencil, draw twelve 15-centimeter (6-inch) circles on them. The circles will serve as your pattern for piping the batter. Invert the parchment paper onto the pans so the pencil will not touch the batter. The circles should still be visible.

Preheat the oven to