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MY COOKBOOK

MY COOKBOOK
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12.3.11

DOBOS TORTE - DOBOS TORTA



This was a humbling experience. My first mistake was using cake flour instead of all purpose. So the texture of the cake is off; it’s too soft and crumbly. Does the recipe say cake flour? No, it does not. Then why did I use cake flour? My second mistake was not lining one of my cake pans accurately so one cake was lopsided. By the time I evened it out I lost a layer. I was careless with scoring my caramel and the slices are uneven. Was this the first time I made dobos torta? NOT! Good grief.

CAKE
1 cup flour
3/4 cup potato starch
1 cup sugar
9 eggs
1 tsp finely grated lemon zest

• Line 3 round cake pans with parchment paper.
• If you don’t have 3 pans, use disposable aluminum cake pans.
• Preheat oven to 350F.
• In a bowl sift together the flour and potato starch.
• Add the grated lemon zest.
• In a large bowl beat the egg yolks and 1/2 cup of the sugar for 5 minutes.
• Gradually add the flour and potato mix to the yolk mixture.
• Wash the beaters and beat egg whites to soft peeks.
• Add the remaining 1/2 cup sugar and beat to stiff glossy peaks.
• Stir some beaten egg white into the batter.
• Gently fold in the remaining whites.
• Place the batter in three 8-inch parchment lined cake pans.
• Bake at 425F for 5-6 minutes until light golden.
• Remove from oven, loosen the edge and invert on wire racks.
• Peel off paper and let cool completely.
• Cut each cake into 2 layers.

BUTTER CREAM
5 tsp bitter cocoa
6 squares semi sweet chocolate
2 cups UNSALTED butter [minimum]
2 cups icing sugar

Hint:
if you plan to do any piping use 3 cups unsalted butter and 3 cups icing sugar.

Instead of using chocolate, you can make a simple butter cream. Just increase the cocoa to 1/3 cup and omit the chocolate. In that case beat the butter and the icing sugar for 5-8 minutes and add the bitter cocoa. Beat to incorporate and the butter cream is ready.

• Dissolve cocoa in a heatproof bowl with 2 Tbsp boiling water.
• Add the chocolate and melt over a small pot of simmering water.
• Stir occasionally.
• Let cool until thickened, but not set.
• In another bowl, beat the butter and the icing sugar for 5-8 minutes.
• Stir in the chocolate.
• Beat mixture until fluffy and thick.
• Sandwich 5 cake layers with 1/4 inch butter cream in between.
• Spread the top and sides with butter cream and chill for 1 hour.

CARAMEL TOP
1-1/2 cup sugar
1 Tbsp lemon juice
1/4 cup margarine block, chilled
sharp knife

• Meanwhile, make the caramel top.
• Place a sheet of parchment paper on the board.
• Place the remaining cake layer in the middle of the paper.
• Ever so lightly glaze with apricot jam. This will give an even appearance to the caramel.
• Place a large sharp knife and the margarine near.
• Combine the sugar with 1 Tbsp fresh lemon juice.
• In a saucepan, slowly melt the sugar mix, stirring continuously.
• Handle with care: sugar burns fast, so keep stirring.
• When the caramel is lightly browned*, remove from heat.
• Immediately pour on the cake layer.
• Melted sugar is very hot, never let it touch your skin. Keep children away!
• There is only a short time to score and to cut.
• Slice the knife through the margarine first then cut.
• Repeat until the caramel top is all sliced up.
• Let the caramel tops cool completely.
• Place cooled caramel tops on top of the cake.


* Caramel keeps darkening even after the pot is removed from heat. If you aim for a blond color, it will be just perfect at the end.

         

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