Thursday, August 27, 2009

Dobos Torte - Daring Bakers Challenge - Aug 09

This is my second entry to the Daring Bakers Challenge and it has been an exciting journey so far and I do want to continue participating.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Dobos torte is a famous Hungarian cake, famous also in Slovakia, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer sponge cake, layered with chocolate butter cream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. Dobos's aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called 'Dobos-torta' or 'Dobostorta'. Source: Wikipedia

This is an amazing dessert to present for a gathering, party or just on a special occasion. I have tweaked this recipe based on my comfort infact made it much easier.

· 6 eggs, separate yolks from whites
· 2/3 cup sugar
· 1 tsp vanilla essence
· 2/3 cup Whole Wheat flour + 1 tbsp
Chocolate ButterCream:
· 1 cup sugar
· 2 tsp water
· 1 cup butter
· 3 tbsp cocoa powder
Caramel :
· 2/3 cup Sugar
· 1 tsp of sugar
· 1 tsp water


  • Beat the egg yolk and set it aside.

  • Now beat the egg white along with the 1 tbsp of Wheat Flour.

  • Now add the sugar (Powdered) into the egg white mixture till stiff.

  • Slowly incorporate the egg yolk mixture into the egg white mixture.

  • Add the vanilla essence.

  • Pour this mixture into a flat baking tray in a thin layer.

  • Bake it in a preheated oven (150 Deg C) for about 8-10 minutes. You can use butter paper for better results.

  • Now prepare the chocolate buttercream by melting the butter, water and the sugar together. Once they melt let cool and then add the cocoa powder and combine to a smooth consistency.

  • The cake needs to sandwiched between a layer of this chocolate buttercream.

  • Now reserve the top most layer of the cake since this needs to have the carmel topping. You may need to cut in trainagular shapes and arrange it on a flat tray.

  • Caramlize the sugar with a tsp or two of water on medium heat. You may need to add a few drops of lemon juice to stop the sugar from crystallizing.

  • Now when the sugar is caramelized this mixture needs to be poured on to the top most layer.

  • You can serve the cake immediately or may be keep it in the refrigerator for sometime before serving it.
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