- 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, like 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 butter cream with butter, sugar, vanilla, and eggs. Use butter at room temperature to make it easier to combine with the rest of the ingredients.
In a bowl, beat the butter while gradually adding the sugar until you obtain a smooth and homogeneous cream. Without stopping the mixing, incorporate the eggs one by one. Break each egg separately to avoid any that might ruin the rest of the recipe.
When all the eggs are integrated with the butter and sugar, add a teaspoon of vanilla, mix well, and set aside this delicious cream.
Choose a rectangular mold or baking dish to assemble the Dobosh. First, you need to cover it with kitchen film or nylon, or parchment paper.
In another container, add the milk and 1 teaspoon of vanilla. Dip each cookie and place 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 cream you reserved.
Dosage the cream well so that it is enough to repeat the process at least 5 times. Although this will depend on the mold you use. You should 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 or 3 hours. It should become solid.
After the freezing time has passed, 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. When 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 solidifies. This will make it easier to cut.
I hope you enjoy this delicious recipe. Bon appetit!!