Best Dobos Torte Recipes

DOBOS TORTE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess. Set aside.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together sugar, eggs, and salt until mixture is warm to the touch and sugar has dissolved, about 2 minutes.
• Attach bowl to mixer fitted with the whisk attachment, and beat egg mixture on high speed until very thick and pale, 6 to 8 minutes. Gently transfer mixture to a large shallow bowl.
• Sift in two-thirds of the flour in two batches, folding gently after each addition. In a small bowl, combine melted butter and extracts, and add to egg mixture in a steady stream as you sift in the remaining flour; fold gently, and divide batter between prepared baking sheets, smoothing tops with an offset spatula.
• Bake until cakes are springy to the touch and lightly golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely before inverting cakes onto rack, and remove parchment paper. Cut each cake into three 5 1/4-by-11 1/4-inch rectangles (you will use only five; reserve the remaining piece for another use).
• Lay one rectangle on a flat work surface. Using a pastry brush, soak with a little less than 1/4 cup simple syrup. Using an offset spatula, spread 1 cup buttercream evenly over the top. Place another rectangle on top, and continue until you have five cake layers soaked with syrup and topped with buttercream. Spread remaining buttercream over sides of cake, and smooth the top and sides to form a neat block.
• Refrigerate until firm, at least 30 minutes. When ready to serve, sprinkle chopped caramel over the top.

QUICK DOBOS TORTE WITH COFFEE CREAM

Steps:

• Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
• Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
• When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
• Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
• Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
• Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

DOBOS TORTE (HUNGARIAN DRUM CAKE)

Steps:

• 1. Being that this is a 7 layer cake it is to your benefit if you have 7x 20cm (8in)tins of the same size but you can juggle between 2 or 3 cake tins. Preheat oven to 200C or 400F. This is a very sticky batter so do not think I am over doing the prep work on the tins. Grease the tin and line with baking paper, then grease the paper and flour it. It is not over kill and to get nice clean layers you will have to do this to each layer each time.
• 2. LAYERS:- Whisk the egg whites till firm. Add the sugar in and whisk till it falls off the spoon in thick ribbons. Add the lemon zest and gently fold in 1/3 of the flour, and repeat till all the flour is incoprorated. Divide the mixture between the preped tins. (See why 7 times are easier) Pop 2 to 3 of the pans in at a time (depending on how your oven works) It should only take a few mins to cook the layers so keep an eye on them when in the oven. When cooked take them out of the pan as fast as you can and cool on a rack.
• 3. CHOCOLATE BUTTER CREAM:- Dissolve the sugar and the water in a heavy bottomed pot then bring it to a boil and cook the syrup over a medium heat 102C or 215F or untill the syrup spins a fine thread from the spoon. In another bowl whisk the egg yolks untill thick and creamy. Slowly pour the hot syrup over the egg yolks whilst constantly beating till cool (has to be cool before next step)and fluffy. Best done in a food processor or mixer. In yet Another bowl beat the butter till light and fluffy. Add egg yolk mixture slowly to butter whilst it is still beating. If the egg mixture is too hot it will just melt the butter and make the cream oily. When all mixed together put in fridge to cool slightly, you do not want it hard yet.
• 4. Place 6 of the 7 layers out and devide 2/3s of the butter cream between the 6 layers. Use your best layer as your 7th. Smear each Layer with the butter cream and place one of top of the other. With the remaining 1/3 of butter cream smear the sides of the stack and smooth out. Cool in fridge. Leave a little butter cream so you can angle the 7th layer up in flutes.
• 5. CARAMEL GLAZE:- To make the glaze put the sugar into a pot with just enough drops of lemon juice to aid in dissolving. Cook over low heat, stiring constantly till glaze changes colouor. Pour this glaze over the 7th layer straight away and allow to set. When Glaze is set cut into 8 wedges and with a small amount of butter cream place the wedges in a fan like pattern.

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.

CARAMEL BUTTERCREAM FOR DOBOS TORTE

Steps:

• In a medium, heavy saucepan, bring 1 1/4 cups sugar and the water to a boil over medium-high heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat, and carefully pour in heavy cream in a steady stream (it will spatter); stir with a wooden spoon until smooth. Let cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy and pale; set aside. In the heatproof bowl of electric mixer set over a pan of simmering water, gently whisk together remaining cup sugar and the egg whites until mixture is warm to the touch and sugar has dissolved, about 3 minutes.
• Attach bowl to mixer fitted with the whisk attachment, and beat on medium speed until mixture is fluffy and cooled, about 10 minutes. Increase speed to high; whisk until stiff peaks form. Reduce speed to medium-low; add butter, 1/4 cup at a time, beating well after each addition. Beat in vanilla.
• Switch to the paddle attachment. Add caramel mixture; beat on lowest speed until smooth, 3 to 5 minutes. If using the same day, set aside at room temperature, covered with plastic. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.