Daring Bakers: 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.

DB Dobos Torta 0809

We got a wonderful invite over to John & Michelle’s home for an amazing dinner.  John is the chef and creative food genius behind Food Wishes.  Food Wishes is an amazing site that is full of cooking video recipes.   We knew he was working on some “dry aged beef” and that they would be the star of the dinner, so I had to bring a dessert that would be just as fantastic – Dobos Torte!

“The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber can use it freely.” quoted from the Daring Baker’s Forum.

The recipe is fairly easy.  The sponge cake was very simple to make and came out very light and springy.  I decided to make individual tortes so I cut the cake into 24 small circles.  The butter-cream was also very light but I was very disappointed as I used a very dark chocolate and it  came out very light in color, this was not what I had wanted.  The topping to the torte is a caramel topping that is made with lemon juice, I used orange with a touch of cardamon added.  The topping was suppose to be some sponge cake that was drizzled with the caramel topping, I was not sure about this, so I practiced on some extra pieces of sponge cake.  I was glad I did as I thought the caramel would make the cake too chewy.  Instead, I attempted to spin the caramel into “spun sugar”, which ended up being a very fun process and I spent a good part of the afternoon spinning away!  The end result was light and very flavorful dessert.  I would make this again, but I would try to use a different butter-cream as I would have preferred it to have a much darker look and taste.

A big thank you to Angela and Lorraine for being our wonderful hostesses this month and for picking a great challenge.  Be sure to check out the Daring Bakers blogroll for more tortes as well as Food Wishes to see what else we had for dinner that night!  

Recipe:  Dobos Torte

Equipment

  • 2 baking sheets
  • 9” (23cm) springform tin and 8” cake tin, for templates
  • mixing bowls (1 medium, 1 large)
  • a sieve
  • a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
  • a small saucepan
  • a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
  • metal offset spatula
  • sharp knife
  • a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
  • piping bag and tip, optional

Prep times

  • Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
  • Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
  • Caramel layer: 10-15 minutes.
  • Assembly of whole cake: 20 minutes

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine 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.

Caramel topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (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. (You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (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.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup 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″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.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.
3.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.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.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 buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.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.
2.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.
3.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.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream 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.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.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 buttercream, 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.

Comments

  1. Absolutely beautiful job with the spun sugar! I always think that spun sugar gives it such a look of elegance and yours is an example of that! Bravo :D

  2. Your cakes look very pretty and delicious! I love the caramel decorations. Great job!

    Cheers,

    Rosa

  3. I have never done spun sugar. Yours looks so lovely. Was it difficult? I made the buttercream that came with the original recipe – the one in the book was different from the DB challenge. It was much darker and richer. Great job!!

  4. Great-looking Dobos! The spun sugar tops it off perfectly and I love that you made minis and played with the flavours a little. If you want a darker buttercream next time, then I’d suggest adding a couple of tablespoons of cocoa powder (sifted) to the egg mixture at the beginning to boost the flavour and colour.

  5. Beautiful mini torte and spun sugar decorations. I do think the lighter chocolate colour looks quite pretty.

  6. orange and cardamom sounds wonderful. great job.

  7. Yours look beautiful! Mine didn’t turn out quite as well as I had hoped… Wish I had skipped the caramel topped cake like you had. I will probably attempt this recipe again another time.

  8. Gorgeous! You did a fabulous job on this one!

  9. Most excellent dessert indeed! Well done Denise!

  10. Great idea using the spun sugar! Beautiful!

  11. sarah says:

    Beautiful! I’ll have to get some tips from you on the spun sugar…the few times I’ve worked with caramel have been a sticky mess! I agree with you in wishing the buttercream had been darker in color, although I loved the flavor.

  12. LOVE your lovely spun sugar! Your tortes look great!

  13. Very beautiful indeed!
    I love that caramel top!

  14. i love the spun caramel on top look, makes it look so dreamy and whimsical. and the fact that you made them into individual cakes, what a special treat after a lovely dinner with friends!

  15. Beautiful job on the spun sugar, it looks lovely on your mini torte

  16. So pretty! I adore the spun sugar…an elegant touch!

  17. Oh, so elegant! If I were a bit better at working with caramel I would have done a decoration like yours but…that didn’t exactly happen.

  18. This is not only a spectacular cake, it is an elegant one, as well. I am not sure I will ever have the patience to try this.

  19. Ellie says:

    Your toffee patterns are stunning!!! I made mini torte too. Aren’t they gorgeous?

  20. Love the idea of using orange and cardamom in the caramel instead of lemon! I wasn’t as fond of the lemon. Yours look wonderful!!

  21. Wow, your dobos looks so good. I really love the spun sugar, must try that sometime! I’m so jealous you got to eat at Chef John’s place, but I bet he was super impressed with the dobos!

  22. Oooh! Your “tortelets” look so lovely and elegant! The spun caramel is perfect! Much better than the original recipe. It must have been a huge hit at the dinner party!

  23. I am so jealous of your spun caramel. It looks so elegant on top of your torte. I agree that the caramel made the layers far too chewy, and after a couple of disasters I just decided not to do it at all. I wish I would’ve thought to do the spun caramel, although I am not all that convinced that mine would’ve turned out as good as yours. Nice job!

  24. Beautiful caramel on top! Your tortes look fantastic.

  25. Love the spun sugar! My buttercream turned out a similar shade to yours, but I thought mine was due to the fact I didn’t use a dark enough chocolate..?

  26. Beautiful finishing touch with the spun sugar. I love making spun sugar, it’s a little messy but so much fun :)

  27. Love the sugar decoration, so simple and elegant. Great job on the challenge

  28. Your little tortes turned out very nice. Mine? uhhh, not so nice. Love the orange instead of lemon. I didnt care for the lemon.

  29. OOOh your cake looks so good. Love the spun sugar – very chic.

  30. Your little cakes are so beautiful, and the little bit of spun sugar on top is a very elegant way to finish each piece. Another challenge well done! :)

  31. Your baby cakes look amazing! I love the spun sugar. It makes the torte looks like a dessert I would get from a fancy restaurant. I actually like the color of your cake. I got mine really dark. lol.

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