- 250 grams of butter
- 200 grams of white sugar
- 3 medium eggs
- 2 teaspoons of vanilla extract
- 170 ml of milk
- 500 grams of sweet cookies, such as María cookies or milk cookies (70 units)
- 1 tablespoon of butter
- 150 grams of white sugar
Ingredients for the caramel topping
For this recipe, the first step is to make a buttercream using butter, sugar, vanilla, and eggs. Use room temperature butter to make it easier to blend with the other ingredients.
In a bowl, beat the butter while gradually adding the sugar until you achieve a smooth, creamy consistency. Without stopping the mixing, incorporate the eggs one at a time. Break each egg separately to prevent any damaged eggs from affecting the rest of the recipe.
Once all the eggs are incorporated into the butter and sugar, add a teaspoon of vanilla, mix well, and set aside this delicious cream.
Choose a rectangular mold or dish to assemble the Dobosh. First, you should line it with plastic wrap or parchment paper.
In another container, add the milk and 1 teaspoon of vanilla. Dip each cookie and arrange them neatly at the bottom of the mold you chose to prepare the Dobosh. Once you have the first layer ready, cover it with the reserved cream.
Measure the cream carefully so that it is sufficient to repeat the process at least five times. However, this will depend on the mold you use. Keep in mind that the first and last layers are made of cookies.
Once all the layers of the Dobosh are assembled, cover it completely with plastic wrap and freeze it for 2 to 3 hours. It should become solid.
After the freezing time has elapsed, remove the Dobosh from the mold. Invert it onto the tray where you will serve the dessert and remove the plastic wrap.
In a saucepan, prepare the caramel over medium heat. Once it reaches a golden color, pour it over the cold Dobosh. If you wish, you can score the portions with a knife before the caramel hardens. This will make it easier to cut.
I hope you enjoy this delicious recipe. Bon appétit!