Grandma Zauners Dobosh Torte Recipes

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 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:

• In a large mixing bowl, beat egg yolks and sugar very well. Add water and vanilla. Sift together flour and baking powder; add to mixing bowl. Beat egg whites until stiff; fold into batter. Pour into three 8-in. greased and floured baking pans. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool and remove from pans. For frosting, beat all ingredients except cream. Stiffly whip cream and fold into frosting. Split each cake in two. Spread frosting between all layers and around entire torte. Store in refrigerator.

Steps:

• For the Cake: Preheat oven to 350°F.
• Line 2 - 8-inch round pans with parchment or waxed paper.
• Beat egg whites until frothy.
• Gradually beat in 1/2 cup of sugar.
• Beat egg whites until stiff.
• Sift dry ingredients together.
• Make a well in the flour mixture; add vegetable oil and half of the milk.
• Beat until well blended, medium speed.
• Add remaining milk and egg yolks.
• Beat until smooth.
• Fold in the egg whites.
• Pour into prepared pans.
• Bake for 30-35 minutes.
• Cool and slice each layer in half, horizontally, to make 4 layers.
• Frost with Dobash frosting.
• For the Frosting: Combine first four ingredients and bring to a boil.
• Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
• Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.

Steps:

• In a large mixing bowl, beat egg yolks and sugar very well. Add water and vanilla. Sift together flour and baking powder; add to mixing bowl. Beat egg whites until stiff; fold into batter. Pour into three 8-in. greased and floured baking pans. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool and remove from pans. For frosting, beat all ingredients except cream. Stiffly whip cream and fold into frosting. Split each cake in two. Spread frosting between all layers and around entire torte. Store in refrigerator.

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:

• In a large mixing bowl, beat egg yolks and sugar very well. Add water and vanilla. Sift together flour and baking powder; add to mixing bowl. Beat egg whites until stiff; fold into batter. Pour into three 8-in. greased and floured baking pans. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool and remove from pans. For frosting, beat all ingredients except cream. Stiffly whip cream and fold into frosting. Split each cake in two. Spread frosting between all layers and around entire torte. Store in refrigerator.