MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

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.

         

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive