DirectionsStep1Draw 6 circles of 22 cm/ 8.5 inches diameter on 6 sheets of baking paper.Step2Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.Step3Separate the eggs.Step4Beat the egg whites until stiff, add half (50 g/ 1.8 oz/ 1⁄2 cup) of the icing sugar and continue beating until the egg whites are stiff and glossy.Step5Melt the butter (30 g/ 1 oz/ 2 tablespoons) in a small pan and let cool until you beat the egg yolks.Step6Beat the egg yolks and the remaining icing sugar in another bowl.Step7Add the egg whites to the egg yolks and incorporate them carefully.Step8Add the melted and cooled butter to the mixture and incorporate.Step9Fold in the flour.Step10Weigh the batter into another bowl. Divide the quantity into 6 equal portions. Precise weighing is better than estimating in this case.Step11Spread batter: Place one piece of baking paper with the circle on it on a baking tray. Spread one portion of the batter on the circle you drew on baking paper. Use a long batter spatula to do that and make sure that the …Step12Bake for 10-11 minutes or until golden.Step13Repeat with the remaining 5 batter portions. Let cool all of them completely.Step14Soften butter: Take it out of the fridge and let it come to room temperature.Step15Bain-marie: Beat the 4 eggs, the icing sugar, the vanilla sugar, and the salt in a double boiler (bain-marie) until it thickens slightly. It took me about 13 minutes to achieve that stadium, but stand by and beat the mixtur…Step16Cool: Take the mixture off the heat and continue beating it until it cools slightly. Set aside and leave it to cool a bit more. Stir from time to time.Step17Melt the chocolate in a double boiler (bain-marie) as well. Let it cool slightly and add it to the egg mixture. Incorporate well. Leave the mixture to come to room temperature.Step18Beat butter: Place the butter (at room temperature) in a bowl and beat it until creamy. Add the unsweetened cocoa powder and incorporate.Step19Add the chocolate mixture to the butter one tablespoon at a time and mix thoroughly in between so that it doesn't curdle.That both the chocolate mixture and the butter are at room temperature is very important as well…Step20Preparations: Before making the caramel, prepare the things needed to spread the caramel on the cake and cut the caramel layer. The caramel hardens quickly; you have to be very quick.Choose the nicest-lo…Step21Make the caramel: Place sugar, vinegar, and butter in a pan. Let start caramelize, and then start stirring gently. Be careful not to burn the sugar, it will taste bitter, and you will have to start again. The right color should …Step22Spread: Take the caramel off the heat and quickly spread it on the chosen cake layer using the long buttered spatula.Step23Cut: Immediately start cutting the caramel cake layer into 12, 14, or 16 slices, depending on how large the cake portions should be. Work quickly. Set aside until you are ready to assemble the Dobos cake.Step24Keep some buttercream for covering the side of the cake and for decorating it with rosettes.Step25Divide the rest into 5 equal portions and spread each portion evenly on each of the remaining 5 cake layers.Step26Assemble the cake: Place the first cake layer on a cake platter and arrange the following cake layers on top of each other to form the torte.Step27Cover the sides: Use a little of the remaining buttercream to cover the side of the cake nicely.Step28Sprinkle the sides with toasted almond flakes or hazelnut brittle.Step29Pipe: Place the remaining buttercream into a piping bag and pipe rosettes of buttercream around the top edge of the cake. Pipe as many rosettes as you have caramel wedges.Step30Top: Arrange the caramel wedges at an angle on top of the piped rosettes, like in the pictures above.Step31Chill the cake before servingIngredientsIngredients10 Eggs100 gramsIcing Sugar (divided)50 gramsUnsalted Butter100 gramsAll-Purpose Flour200 gramsIcing Sugar1 teaspoonVanilla Sugar1 pinchSalt200 gramsBittersweet Chocolate (at least 45% cocoa content)270 gramsUnsalted Butter (82% fat content)35 gramsUnsweetened Cocoa Powder100 gramsGranulated Sugar1 teaspoonVinegaradd Hazelnut Brittle (or roasted almond flakes, to decorate the sides of the cake, optional)See moreNutritionalNutritional411 Calories28 gTotal Fat168 mgCholesterol40 gCarbohydrate70 mgSodium5 gProteinFrom whereismyspoon.coRecipeDirectionsIngredientsNutritionalExplore furtherHomemade Hungarian Dobos Torte Recipe (How to Make …youtube.comDobos Torte - A Hungarian Speciality - Pastries Like a Propastrieslikeapro.comDobos Torta: Hungary’s Iconic Layered Beauty (With a Recipe)tastehungary.comDobos Torte - Hungarian Layer Cake Recipe - Cooking The …cookingtheglobe.comDobostorta Traditional Cake From Hungary, Central Europe …tasteatlas.comRecommended to you based on what's popular • Feedback
Dobos Torte – Hungarian Cake
Preview
See Also: hungarian dobo torte recipeShow details
WEBMay 3, 2019 · Preheat the oven to 400°F. Trace the outline of a 9-inch cake pan on six sheets of parchment paper, and cut the circles out. To make the cake batter: In a large mixing bowl, beat the egg yolks, half of the sugar, and the vanilla at high speed, until the mixture has thickened and is a pale yellow color.
See Also: dobo's torta recipeShow details
WEBNov 26, 2023 · This is a recipe for the luscious Chocolate Buttercream Sponge Cake, also known as Dobos Torte in Hungarian. This is a masterpiece born from the creative genius of Jozsef Dobos, and it continues to captivate dessert enthusiasts from around the world. In a small/medium saucepan, combine all the ingredients and simmer over low heat, …
See Also: hungarian dobos cake recipeShow details
WEBDec 9, 2021 · Cool to room temperature but still liquid and pourable. In the bowl of an electric mixer fitted with the whip, beat the butter until light and fluffy, about 2 minutes on medium-high. Add the egg yolks one at a time, mixing well before adding the next. Add in the cooled chocolate and sugar.
See Also: dobos torta cake recipeShow details
WEBNov 22, 2021 · Preheat oven to 350 °F. Prepare a 12 x 17 inch pan or six 8 inch round layer cake pans with removable bottoms with parchment paper. Sift flour over parchment paper and set aside. In a large medium mixing bowl, beat egg yolks and ¼ cup sugar until very thick and lemon coloured, about 4-5 minutes. Set aside.
See Also: dobo's cake recipeShow details
WEBPrepare as many pans or circles at the number of layers you prefer. The recipe makes enough batter for at least 8 layers. Put the 6 egg whites in a mixing bowl and whip them to soft peaks, about 2 minutes. Add 1/2 cup of the confectioner's sugar and whip until combined, 30 seconds or so.
See Also: Easter RecipesShow details
WEBJan 23, 2016 · Butter a knife and cut layer into 8 equal pieces. The assembling. Place the first cake layer on a plate and spread the chocolate buttercream on top. Repeat with all layers, finishing with the chocolate. I've used about ⅓ cup of buttercream on each layer. Use a pastry bag to draw with chocolate on the top layer.
See Also: Cake RecipesShow details
WEB1/4 cup agave. 1 tbs coconut oil. 1/4 tsp sea salt. First, put the macadamias, agave, and coconut oil in a food processor and blend well. Then gradually add dry ingredients and blend again. A dough ball will form, and at this point begin drizzling in the cup of water until it becomes a sticky batter consistency.
See Also: Cake Recipes, Vegan RecipesShow details
WEBJun 7, 2020 · Download Recipe. Dobos torte is a Hungarian layer cake consisting of 5 layers of sponge cake filled with rich chocolate buttercream and topped with crisp caramel wedges. Dobos torte was invented in Budapest in the 1880s by József Dobos, the owner of a gourmet deli, and premiered at the National General Exhibition of Budapest.
WEBDec 30, 2013 · Shake off any excess. Place rack in the center of the oven and preheat to 450*. In the large bowl of an electric mixer at high speed, beat the 15 egg yolks for a few minutes until they are pale and lemon-colored. Slow the speed down and gradually add all of the sugar to the bowl.
WEBNov 24, 2019 · In the bowl of stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter on low speed for about 2 minutes. Then increase the speed to medium and beat for about 3 minutes.
See Also: Share RecipesShow details
WEBSponge layers. 2/3 cup all-purpose flour; 1/2 cup potato starch or cornstarch; 2/3 cup granulated sugar; 6 eggs separated and at room temperature; 1 teaspoon lemon zest; Simple syrup. 1/2 cup granulated sugar; 1/2 cup water; 1 teaspoon vanilla extract; Chocolate buttercream. 16 oz. semisweet chocolate chopped; 2 cups unsalted butter at …
WEBApr 24, 2023 · Preheat the oven to 350°F. Grease and flour two 8-inch cake pans. In a mixing bowl, beat the egg yolks, sugar, and vanilla extract until light and fluffy. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gradually fold the flour into the egg yolk mixture, then gently fold in the beaten egg whites.
WEBAug 24, 2021 · Place 1 cake layer on a cooling rack set over a pan to catch the drips. Add the 2/3 cup sugar and 1/3 cup water to a small heavy saucepan. Without stirring, cook until the sugar dissolves and it comes to a boil and begins to darken in color. Swirling the pan, continue to boil until the caramel becomes a golden brown.
WEBJan 31, 2015 · Frosting. Preheat oven to 350 degrees. Batter instructions: In one bowl beat 9 egg whites until stiff. In a separate bowl, beat egg yolks for 1 minute and slowly add sugar as you continue to beat for 4 more minutes. In yet another separate bowl stir or sift together flour, salt, baking powder.
WEBAug 20, 2004 · Step 1. 1. To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring
WEBMar 27, 2024 · Chill the Dobos Torte in the refrigerator for at least 1 hour before serving to allow the caramel glaze to set. Serving: Slice the chilled Dobos Torte into portions and serve with a dollop of whipped cream or a drizzle of chocolate sauce, if desired. Enjoy this decadent Hungarian dessert as a delightful ending to any meal or special occasion.