Dobos Torte

Name: Dobos Torte
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 9 egg whites; 8 egg yolks; 355 milliliters sifted all-purpose flour; 1 Tbsp lemon zest; 59 milliliters milk; 1 pinch salt; 1 Tbsps shortening; 2 teaspoons vanilla extract; 237 milliliters white sugar

Dobos Torte might be just the dessert you are searching for. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 272 calories, 9g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes around 3 hours. 1 person found this recipe to be delicious and satisfying. If you have vanillan extract, salt, lemon zest, and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Oven

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.

Ingredients you will need

Egg Whites

Lemon Peel

Vanilla

All Purpose Flour

Sugar

Egg Yolk

Milk

Salt

Egg

Equipment you will use

Bowl

Spread 1 1/3 cups batter into the prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake.

Equipment you will use

Oven

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Spatula

Oven

Frying Pan

Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.

Ingredients you will need

Chocolate

Equipment you will use

Wax Paper

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.

Ingredients you will need

Shortening

Wrap

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.

Ingredients you will need

Caramel

Spread

Sugar

Equipment you will use

Wooden Spoon

Frying Pan

Knife

Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.

Ingredients you will need

Caramel

Sugar

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.

Ingredients you will need

Caramel