Description
The word ‘dobos’ means ‘like a drum’ in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.
Ingredients
- 9 egg whites
- 8 egg yolks
- 1 cup white sugar
- ¼ cup milk
- 1 tablespoon lemon zest
- 1 pinch salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups sifted all-purpose flour
- ½ tablespoon shortening
- 1 cup white sugar
- 1 recipe Chocolate Buttercream
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 3 hrs
Servings: 12