Dobos Sponge

Name: Dobos Sponge
Yield: 3 sheets, 12 × 16 inches (30 × 40 cm), or 6 rounds, 10 inches (25 cm) in diameter and ¼ inch (6 mm) thick
Ingredients: 12 egg yolks (1 cup/240 ml), at room temperature; 12 ounces (340 g) granulated sugar; 12 ounces (340 g) unsalted butter, at room temperature; 5 ounces (140 g) finely ground almonds (almond meal; see Note 1); 5 ounces (140 g) finely ground almonds (almond meal; see Note 1); 8 ounces (225 g) sifted cake flour; 12 egg whites (1½ cups/360 ml), at room temperature; Grated zest of 1 lemon; 1 teaspoon (5 g) salt; 1 teaspoon (5 ml) vanilla extract

Preparation info

3 sheets
thick

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

12 ounces (340 g) unsalted butter, at room temperature
12 ounces (340

Vegetarian
Cake

Method

If making sheets, cut 3 sheets of baking paper to 12 × 16 inches (30 × 40 cm). If making rounds for the Dobos torte, follow the directions with that recipe for preparing round templ