Dobosh Torte Recipes

DOBOSH TORTE (SEVEN LAYER TORTE)

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.

DOBOSH TORTE

Steps:

• 1. FOR THE CAKE:
• 2. heat oven to 350. in a large bowl, cream butter and 1c of sugar til light and fluffy.beat in 4lg eggs, than 1 1/2c of flour, then vanilla til smooth. lightly coat the bottoms of 7 (9inch) round pans w/ cooking spray. weigh batter and divide by 7. (dont forget to subtract weight of bowl). that is # of how many ounces of batter goes into each pan. very important to make same size. you will bake for 7 minutes or until edges are very lightly brown. DO NOT OVER BAKE!!! remove from oven. loosen layer and envert onto a cake rack. cont until all batter is used.
• 3. FOR THE FILLING:
• 4. melt semi sweet and unsweetend choc and set aside. in lg bowl beat 4 sticks of unsalted butter on low for 2min., then on med for 3, then on high for 5 min. place egg whites and 1c of sugar in a in a db boiler over med heat. whisk gently to 120 degrees. transfer to mixing bowl and whip it til stiff peaks form. (whip on high). fold melted choc into butter then fold in egg whites until there is no more white showing. refrigerate until ready
• 5. CARAMEL GLAZE:
• 6. place on cake layer on rack and set over a pan to catch any dripping. mix 2/3 cup of sugar and water in small heavy saucepan. DO NOT STIR. cook until sugar dissolves, boils, darkens. swirling pan continue to boil until golden brown. pour immediatly over cake layer you set aside on rack. quickly mark glaze into 16 equal wedges w/o cutting all the way through. that is your top piece.
• 7. take layers one at a time and put 1/8inch of filling between each layer. use carmel one as topper. frost the sides and decorate the top anyway you like to. then enyoy it

GRANDMA ZAUNER'S DOBOSH TORTE

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.

DOBOS TORTE

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.

DOBOS TORTE

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.

HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE)

Steps:

• 1. To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring, until the syrup reaches the soft-ball stage, or 250°F on a candy thermometer, about 10 minutes.
• 2. Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour. (Do not let the syrup touch the beaters or it will spin into threads.) Continue beating until the mixture thickens and cools to room temperature, about 10 minutes.
• 3. Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and rum if using. Do not add the flavoring too quickly or the buttercream might curdle. Chill until of spreading consistency, at least 2 hours or up to 1 week. If the buttercream firms too much, return to room temperature before using, about 1 hour.
• 4. Preheat the oven to 350°F. Grease the bottoms of several 9-inch round cake pans and dust with flour, tapping out the excess. Or grease and flour several large baking sheets and, using a 9-inch saucepan lid or springform pan, mark 9-inch circles on the sheets.
• 5. To make the batter: Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.
• 6. Spread about 1/4 cup of the batter evenly over the bottom of the prepared pans or over each circle on the baking sheets.
• 7. Bake until the edges begin to color, 5 to 7 minutes. Loosen with a spatula, invert onto a rack, and let cool. Wipe the pans, regrease, dust with flour, and repeat until there are 7 or 8 matching layers.
• 8. To make the caramel if using: Stir all the caramel ingredients in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook, swirling the pan occasionally, until the syrup turns a deep amber color. Do not burn.
• 9. Using a lightly oiled metal spatula, spread all of the caramel evenly over one of the cake layers. Let set slightly (do not let it harden), then use an oiled knife to cut just the caramel into 8 to 10 wedges (indicating where the cake will be sliced).
• 10.To assemble: Place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the top of the cake with buttercream. If using the caramel layer, place on top of the cake. Cover the sides of the cake with buttercream. Chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.
• VARIATION
• Oblong Layer Cake: Divide the batter between two 15 1/2-by-10 1/2-inch jelly roll pans and bake. After cooling the cakes, cut each lengthwise into 3 equal pieces to make a 6-layer cake.