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Dobosh Torte
(seven-layer cake)

7 eggs, separated, plus 3 egg yolks
1 pound (3 1/2 cups) confectioners sugar
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt

Tear off seven pieces of aluminum foil, or baking pan liner paper
(see Note 1), each about 11 inches long. Spread softened butter
lightly over a 10-inch round or 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
spring-form 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 until they are pale lemon-colored.
Reduce speed and gradually add sugar. Increase speed to high again
and beat for 5 minutes 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 mixer.
(The mixture will be very thick - use your fingers to get it all
off the beaters.)

Beat the 7 egg 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 until 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 rotating 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 quarter-inch
thickness should give you seven layers. Do not make the edges too
thin. Follow the lines closely, but don't worry - the edges may 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 thick, 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 position 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. When you run out of racks, layers may cool on smooth toweling
that has been dusted with confectioners sugar. When you run out of
room, cooled layers may be stacked if you sprinkle the tops lightly
with confectioners sugar and place wax paper between them.

Cooled layers may be trimmed to even the edges. Working on a board,
place an 8 -inch or 9-inch pot cover or cake pan on the layer. Cut
around with a small sharp knife or trace with the knife and then
cut with scissors.


Filling and Icing for Dobosh Torte

1/2 pound semisweet or bittersweet chocolate
1/2 pound (1 cup) butter
1 teaspoon vanilla extract
3 egg yolks
2 tablespoons confectioners sugar

Melt the chocolate in the top of a small 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:

1. If you use baking pan liner paper it must be buttered and floured
for this recipe or the layers will stick to it.

2. This is a very firm cake; use a sharp, heavy knife for serving.

3. Dobosh Torte may be made a day ahead, or it may be frozen.

4. Dobosh Torte is traditionally made with a layer of caramelized
sugar on top.


Caramel Topping

Place one cup of sugar in a heavy skillet over moderately high
heat. Stir occasionally with a wooden spatula until the sugar starts
to melt, and then stir constantly until it has all melted to a
smooth caramel. It should be a rich brown but do not let it become
too dark or it will have a bitter burnt taste. Immediately pour
the caralmelized sugar onto a piece of parchment paper on top of
a cookie sheet. Quickly tilt the cookie sheet to spread the caramel
out into a thin sheet. Allow the caramel to set. Break into pieces
and decorate the top of the cake.

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7 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
decadent dobosh, November 13, 2004 - 04:44 PM
Reviewer: Anonymous from Missouri
This is a very time consuming torte, but well worth the effort.

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