Dobos Torte Recipe
If you are looking for a simple sweet dessert to serve this Dobos Torte is a must try! In fact, the Hungarian Chocolate Frosting given to the torte is fabulours and compliments well with the caramel topping! Give this Dobos Torte a try and enjoy your sweet dessert!
Ingredients
| Hungarian Chocolate Frosting | ||
| Egg yolks | 6 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg whites | 6 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (Caramel topping:) | |
Directions
Prepare Hungarian Chocolate Frosting.
Beat egg yolks and 1/4 cup sugar together until very thick; set aside.
Beat egg whites until frothy.
Gradually add 1/4 cup sugar, beating until stiff peaks are formed.
Gently fold egg yolk mixture into beaten egg whites.
Sprinkle one fourth of the flour at a time over surface and gently fold until just blended after each addition.
Do not overmix! Spoon an equal amount of batter into each of 6 greased (bottom only) waxed-paper lined and greased again 8-inch layer cake pans and spread evenly to edges 5.
Stagger pans in oven and bake at 350°F about 15 minutes, or until lightly browned.
Remove torte layers to wire racks.
Carefully and quickly invert layers onto the racks.
Beginning at center, tear paper and gently pull it off.
Place layers right side up on racks and cool completely.
To assemble torte, beat the chilled frosting until fluffy.
Spread 1/8 inch thick on 4 of the torte layers; stack layers.
Add fifth layer but do not frost top.
Spread frosting thinly on sides of torte.
Put the 5 layers and remaining frosting in refrigerator.
Meanwhile, place the sixth layer on a baking sheet.
Mark into 16 to 18 wedge-shaped pieces with back of knife blade; do not cut wedges apart.
Grease a small area of the baking sheet around the torte layer (so topping will not stick to baking sheet if it runs off).
For caramel topping, stirring constantly, melt confectioners' sugar in a small heavy skillet over low heat until sugar is smooth and golden brown.
Remove from heat and quickly pour onto top layer of torte.
Spread topping evenly over layer with spatula, working rapidly before sugar hardens.
Make indentations over those marked in torte layer, using back of knife blade.
Then cut wedges apart.
Remove the stacked layers and frosting from refrigerator.
Beat frosting until fluffy.
Spread frosting 1/8 inch thick on top of fifth layer and arrange wedges on top of it.
Frost sides of sixth layer.
Using a pastry bag and a decorating tube, pipe a border of frosting around top edge of torte.
Refrigerate until frosting is firm.
Beat egg yolks and 1/4 cup sugar together until very thick; set aside.
Beat egg whites until frothy.
Gradually add 1/4 cup sugar, beating until stiff peaks are formed.
Gently fold egg yolk mixture into beaten egg whites.
Sprinkle one fourth of the flour at a time over surface and gently fold until just blended after each addition.
Do not overmix! Spoon an equal amount of batter into each of 6 greased (bottom only) waxed-paper lined and greased again 8-inch layer cake pans and spread evenly to edges 5.
Stagger pans in oven and bake at 350°F about 15 minutes, or until lightly browned.
Remove torte layers to wire racks.
Carefully and quickly invert layers onto the racks.
Beginning at center, tear paper and gently pull it off.
Place layers right side up on racks and cool completely.
To assemble torte, beat the chilled frosting until fluffy.
Spread 1/8 inch thick on 4 of the torte layers; stack layers.
Add fifth layer but do not frost top.
Spread frosting thinly on sides of torte.
Put the 5 layers and remaining frosting in refrigerator.
Meanwhile, place the sixth layer on a baking sheet.
Mark into 16 to 18 wedge-shaped pieces with back of knife blade; do not cut wedges apart.
Grease a small area of the baking sheet around the torte layer (so topping will not stick to baking sheet if it runs off).
For caramel topping, stirring constantly, melt confectioners' sugar in a small heavy skillet over low heat until sugar is smooth and golden brown.
Remove from heat and quickly pour onto top layer of torte.
Spread topping evenly over layer with spatula, working rapidly before sugar hardens.
Make indentations over those marked in torte layer, using back of knife blade.
Then cut wedges apart.
Remove the stacked layers and frosting from refrigerator.
Beat frosting until fluffy.
Spread frosting 1/8 inch thick on top of fifth layer and arrange wedges on top of it.
Frost sides of sixth layer.
Using a pastry bag and a decorating tube, pipe a border of frosting around top edge of torte.
Refrigerate until frosting is firm.
Chef
