Dobos Torte So Tasty

Monday, April 25, 2022

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Dobos Torte

"The phrase 'dobos' way 'like a drum' in Hungarian. However, this cake is called after its author, Hungarian pastry chef Josef Dobos."

Ingredients :

9 egg whites
8 egg yolks
1 cup white sugar
1/4 cup milk
1 tablespoon lemon zest
1 pinch salt
1 1/2 teaspoons vanilla extract
1 half of cups sifted all-reason flour
half of tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H

Preheat oven to 400 degrees F (205 levels C). Have geared up 10-inch cardboard circles. Generously grease a nine-inch springform pan with soft butter, and dirt with flour.
Beat the egg whites till frothy, and step by step add 1 cup sugar. Beat simply to gentle peaks. In every other 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 approximately five to nine mins, or until small, brown spots start to appear on cake. Remove the cake from the oven, and put off layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to chill. Grease pan again, and repeat this technique till all of the batter is used, approximately 6 times extra. Place the layers between wax paper, and cowl 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, after which press down with some other layer to make a terrific seal. Repeat this with the final layers, however reserve one layer. Wrap the cake in plastic, and sit back for at the least 6 hours together with the closing buttercream. Grease the alternative cardboard spherical with the shortening, and location the final layer on it.
Place 1 cup sugar into a non-stick skillet over medium warmth. Allow sugar to cook dinner until the rims appearance melted and brown. Begin stirring with a wood spoon. Cook till the sugar come to be an amber coloration, and is smooth. Carefully pour the caramel over the top of the ultimate layer, and spread to the edges with an oiled knife. Quickly, the usage of an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool barely, after which retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and permit the caramel to chill absolutely.
Place some more buttercream on top of the chilled torte, and pinnacle with the caramel spherical. Frost the edges with the ultimate buttercream. Chill the torte earlier than serving.

Notes :

Get the recipe for Chocolate Buttercream.
Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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