Dobosh Torte Recipes

Steps:

• Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.
• Place butter and vanilla in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.
• In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.
• Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.
• Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate and rum, if desired. Continue to whip until smooth and well blended.
• Caramel Topping: Cook sugar until is amber in color. Pour caramel over 1 of the reserved cake layers. Run edge of a chef's knife in butter. With the help of the buttered edge knife, spread the caramel to cover the entire surface of the cake circle. Allow to cool to set the caramel. Cut into 12 equal pie cuts. Reserve.
• To assemble torte: Reserve half of the Chocolate Buttercream. Using some of the remaining buttercream, spread a 1/8-inch layer on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the buttercream. When all 5 cake layers have been frosted, frost the sides and top of the cake. Use a pastry comb to finish the sides of the layered cake. Mark the top of the cake into 12 pie sections. Pipe the remaining buttecream on top of each pie section and arrange the caramel slices on top of the piped cream at an angle.

Steps:

• To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
• Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
• Sprinkle with flour.
• Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
• On the floured area trace a 9-inch circle.
• (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
• Set aside.
• Place rack in the center of the oven and preheat to 450 degrees.
• In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
• Reduce speed and gradually add sugar.
• Increase speed to high again and beat for 5 minutes or until very thick.
• Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
• Mix in the lemon juice and remove from the mixer.
• (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
• Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
• Then fold in a few large spoonfuls three or four times til the mixture lightens.
• Gently fold in the remaining whites.
• With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
• Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
• Make it thin, but do not leave any holes in it.
• A 1/4- inch thickness should give you seven layers.
• Do not make the edges too thin.
• Follow the lines closely, but don't worry, the edges can be trimmed later.
• Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
• If the layers are thicker than mine are, they will take longer to bake.
• If they are not baked long enough they will stick to the foil or paper.
• Repeat with remaining layers.
• If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
• When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
• Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
• (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
• When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
• Cooled layers may be trimmed to even the edges.
• Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
• Cut around with a small sharp knife and then cut with scissors.
• FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
• Remove from heat, stir until smooth, and set aside to cool completely.
• In small bowl of electric mixer cream the butter.
• Add vanilla and egg yolks and beat well.
• Add sugar and cooled chocolate.
• Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
• Place four strips of wax paper around the outer edges of a cake plate.
• Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
• If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
• Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
• Continue icing the layers, stacking them as evenly as possible.
• Spread the remaining chocolate smoothly around the sides first and then over the top.
• Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
• Store in refrigerator and serve cold.
• NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
• This is a very firm cake; use a sharp heavy knife for serving.
• Dobosh Torte may be made a day ahead, or it may be frozen.
• For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
• Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
• Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
• Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
• Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
• Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend.
• Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside.
• In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool.
• When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well.
• In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.

Steps:

• Firstly you have to make the sponge, once the batter is made it takes a while to bake each layer so keep your tv on. I did not know how much i would need so i made it in two batches, it would be easier with these quantities.
• Preheat the oven to 190'C/ 375'F/ gas mark 5.
• Cream together your butter and sugar by hand first, until it is combined, then by an electric whisk. Slowly mix in the eggs, one by one.
• Fold in the flour.
• Grease a spring open tin. You don't need to do the sides.
• Smooth a thin layer with a spatula. I does not have to be smooth as it will even once in the oven.
• Put the side of the tin back on, and put it in the oven. It takes roughly 10-20 minute Keep an eye on the first one so you know how long it takes. It should be slightly golden brown.
• Repeat steps 4- 6, 6 more times so you have 7 layers.
• This is the filling. Traditionally it is only chocolate but you can experiment with different flavours. The ones i have used have worked well together.
• Prepare your flavours in each bowl.
• Mash your strawberries in one bowl.
• In a mug dissolve your coffee in hot water, then leave it to cool (the freezer helps speed it up).
• Melt your chocolate. Do not do it in the microwave, do it over a pan of hot water, mine went wrong when i did it in the microwave,.
• Whip all the cream until it is thick.
• Divide it equally into each bowl.
• Fold it in well.
• Arrange your bottom sponge layer on a plate, use the thickest one.
• Spread your chosen filling.
• Put another sponge layer on that.
• Repeat until finished.
• Tips- don't whip the chocolate one once the chocolate is in, mine went all wrong because it shrunk and water came out. Also, don't put the ground coffee straight into the cream, the taste and texture are not nice.
• Top-.
• Melt the chocolate over a pan.
• Add the sugar and butter while it is still on.
• Wait for the chocolate to cool (freezer speeds things up but make sure it doesn't harden).
• Carefully fold in the whipped cream.
• Cover your cake with it.
• You can add any decorations you want, mine is for a 50th birthday.
• Put it in the fridge to harden chocolate and cool the cake until you want to use it.

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess. Set aside.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together sugar, eggs, and salt until mixture is warm to the touch and sugar has dissolved, about 2 minutes.
• Attach bowl to mixer fitted with the whisk attachment, and beat egg mixture on high speed until very thick and pale, 6 to 8 minutes. Gently transfer mixture to a large shallow bowl.
• Sift in two-thirds of the flour in two batches, folding gently after each addition. In a small bowl, combine melted butter and extracts, and add to egg mixture in a steady stream as you sift in the remaining flour; fold gently, and divide batter between prepared baking sheets, smoothing tops with an offset spatula.
• Bake until cakes are springy to the touch and lightly golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely before inverting cakes onto rack, and remove parchment paper. Cut each cake into three 5 1/4-by-11 1/4-inch rectangles (you will use only five; reserve the remaining piece for another use).
• Lay one rectangle on a flat work surface. Using a pastry brush, soak with a little less than 1/4 cup simple syrup. Using an offset spatula, spread 1 cup buttercream evenly over the top. Place another rectangle on top, and continue until you have five cake layers soaked with syrup and topped with buttercream. Spread remaining buttercream over sides of cake, and smooth the top and sides to form a neat block.
• Refrigerate until firm, at least 30 minutes. When ready to serve, sprinkle chopped caramel over the top.

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside., In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla., In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely., For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.