Dobos Torte With Egg Yolk Recipe
Well this Dobos Torte is a wonderful dessert to try. The vanilla flavored cake along with the rich chocolate frosting exudes such a delicioius blend that anyone would want to savor. My family and friends love this torte, hope you too will; just give it a try and see!
Ingredients
| 10 filberts, shelled | ||
| Egg yolks | 6 (Chocolate Frosting:) | |
| 1 cup vanilla confectioners' sugar | ||
| 1/2 pound butter, at room temperature | ||
| Unsweetened chocolate | 6 Ounce, melted (Chocolate Frosting:) | |
| Eggs | 6 , separated (Cake:) | |
| Sugar | 1/2 Cup (16 tbs) (Cake:) | |
| Vanilla | 1 Teaspoon (Cake:) | |
| Cake flour | 1 Cup (16 tbs) (Cake:) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (Cake:) | |
| Butter | 1 Tablespoon (Cake:) | |
Directions
Make frosting first.
In a 400°F oven, roast filberts about 5 minutes or until their skins are easily removed; then grind them finely.
Cream egg yolks with sugar until light; then slowly add pieces of butter until all is absorbed.
Mix in chocolate and filberts and refrigerate until needed.
For the layers, butter six 8 inch round cake pans.
Beat egg whites until firm.
Beat egg yolks with vanilla and sugar until light; then slowly add flour.
Beat until very smooth.
Fold in egg whites until mixture is smooth and divide batter evenly among the six pans.
Bake in a 400°F oven 10 minutes; then turn layers out on a rack.
When layers are cool, pick best one and set it aside on waxed paper.
Spread frosting on top of other 5 layers, stack them and frost outside of cake.
Heat confectioners' sugar and 1 tablespoon butter in a small saucepan until a deep golden colour.
Pour glaze quickly over the 6th layer, spreading it evenly with a spatula.
Before it hardens, use a sharp, buttered knife to cut it into as many wedges as you like (12 to 16).
When it dries, put it on top of the other 5 layers and spread the frosting around the outer edge.
In a 400°F oven, roast filberts about 5 minutes or until their skins are easily removed; then grind them finely.
Cream egg yolks with sugar until light; then slowly add pieces of butter until all is absorbed.
Mix in chocolate and filberts and refrigerate until needed.
For the layers, butter six 8 inch round cake pans.
Beat egg whites until firm.
Beat egg yolks with vanilla and sugar until light; then slowly add flour.
Beat until very smooth.
Fold in egg whites until mixture is smooth and divide batter evenly among the six pans.
Bake in a 400°F oven 10 minutes; then turn layers out on a rack.
When layers are cool, pick best one and set it aside on waxed paper.
Spread frosting on top of other 5 layers, stack them and frost outside of cake.
Heat confectioners' sugar and 1 tablespoon butter in a small saucepan until a deep golden colour.
Pour glaze quickly over the 6th layer, spreading it evenly with a spatula.
Before it hardens, use a sharp, buttered knife to cut it into as many wedges as you like (12 to 16).
When it dries, put it on top of the other 5 layers and spread the frosting around the outer edge.
Chef
