Thursday, August 27, 2009

The Daring Bakers #6 Dobos Torte...

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

"Dobosh or Dobos Torte (type of cake) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine butter cream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate butter cream and the batter of the cake were both invented by Jozsef C. Dobos." - by Wikipedia.org

This month's challenge was a torte - it was the first time in my whole life making a real torte! It was my first time making butter cream! It was my first time making caramel! Lots of 'first times' for one recipe ;) It was a real challenge for me... I liked the result a lot - especially chocolate butter cream - very soft, velvety and delicious. I liked the bowl ;)



How to make it...

Ingredients:
Sponge cake layers:- 6 large eggs, separated, at room temperature
- 1 1/3 cups (162g) icing sugar, divided
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (112g) sifted cake flour (substitute 95g plain flour+17g cornflour sifted together)
- pinch of salt

Position the racks in the top and centre thirds of the oven and heat to 200 C.
Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 23cm spring form tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over. Beat the egg yolks, half of the icing sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes.
In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining icing sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in - repeat with the remaining flour.
Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4 cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" spring form pan bottom or plate as a template, trim each cake layer into a neat round.



Chocolate Butter cream:
- 4 large eggs, at room temperature
- 1 cup (200g) caster (ultra fine or superfine white) sugar
- 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
- 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature
This can be prepared in advance and kept chilled until required.

Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency. When cool! beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate butter cream. Chill while you make the caramel topping.
I (Anula) used dark chocolate, 70% cocoa - worked great!

Caramel topping:
- 1 cup (200g) caster (superfine or ultra fine white) sugar
- 12 tablespoons (180 ml) water
- 8 teaspoons (40 ml) lemon juice
- 1 tablespoon neutral oil

Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
I (Anula) made some little starts coated in caramel :)



Assembling the Dobos:
Divide the butter cream into six equal parts.
Place a dab of chocolate butter cream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
Optional: press the finely chopped hazelnuts onto the sides of the cake.
Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover butter cream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Smacznego!

Dobos Torte

32 comments:

  1. It was my first time making a torte too! I love your stars!

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  2. Hi Anna!
    I really like you version for dobos cake-
    it's sooo cute with the little stars on it!
    And i'm sure it's really delish
    Great job!
    kisses, Inbal

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  3. Starry starry night! That song just instantly played when I look at your post.

    Those stars really sit beautifully on your Dobos. I believe the whole cake must be very delicious too!

    Regards
    Kris

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  4. Those stars are quite appropriate for an August challenge!
    Did you make your wish? Because I'm sure they went as fast as a shooting star!

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  5. I love the stars! Great idea. This was my first time making a torte too, and I found it great fun!

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  6. I loved the buttercream too! Aww I think the stars are super cute.

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  7. Anula,

    Another job well done. Your frosting is just the right texture I can still see each distinct layer. Licking the bowl is why we do this isn't it? :)

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  8. Reminds me of the song 'Starry Night' and the painting of the same name about Vincent Van Gogh. Wonderful going torta and it is great that you had so many first's in this recipe. Wonderful that you used the little stars. Superb effort on this challenge.

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  9. I'm so glad you enjoyed making all of those firsts =D. Your torte looks amazing, and I love the caramel stars!!

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  10. Your cake is a star... beautifully done :)

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  11. I love those stars! Beautifully done :)

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  12. I love your star-shaped stars, they look fantastic! :)

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  13. Wow! That it a lot of firsts! And, you did wonderfully! I particularity love the stars.

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  14. I love the caramel stars you made and I know that the caramel can get quite sticky, so I know you did an excellent job! :)

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  15. Wow i love the cute stars on the top! very well done!

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  16. How cute! I love the stars. They look wonderful on top of your torte. Nice job! :)

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  17. I love your stars, and you did an awesome job for a first timer on so many elements!

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  18. Congrats on successfully completing so many "firsts"! I love the stars!

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  19. those stars are so creative...awesome job!

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  20. What a lovely cake!
    I love your beautiful star-shaped caramel - so cute!
    Great job!

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  21. It's a beautiful torte -- the stars make it shine (pun intended!).

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  22. I love your stars! This was my first buttercream too- your's looks velvety and wonderful.

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  23. This challenge involved a lot of "firsts" for me too. I'm envious of how nice your caramel turned out! Way to go!

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  24. Anula, as usual, I knew you'd do something special with the challenge,, and those stars look adorable atop the torte, and as mentioned above, your buttercream came out smooth as silk! One would never know this was your first time making a Dobos Torte! Fantastic job all around!

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  25. It was my first layered cake too. Well since there were quite a few of them and they were so small you can hardly call it a "cake", but yours is definitely a layered cake.
    It looks so great with the cute little caramel stars and I'm sure it tasted even better. :)

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  26. The stars are fantastic! Great idea to do a cute shape for the top of the cake. Such a lovely result for so many first time elements in the recipe - kudos! Your chocolate frosting turned out quite light and milk-chocolaty looking - wondering what kind of chocolate you used.

    Cheers.

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  27. Ciao You had a great idea making a caramel motiv !! Beautiful tarte !!

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  28. Now that's a lot of buttercream!! I don't blame you. It was my favorite part too.

    Great to meet you through the D.B's. Looking forward to checking in to your site more often.

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  29. Your torte looks amazing, and I love the caramel stars!! great work! =)

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.