A Dobos Torte is a layered sponge cake filled with buttercream icing and usually topped with caramel. It originates from Hungary and was originally invented to last longer than other pastries in an age where cooling mechanisms were limited. The many thin layers of sponge with buttercream in between allow for a moist, light cake and a particularly impressive one when sliced.
Dobos tortes can often be found with various ground nuts such as hazelnuts, almonds or walnuts coating the sides and crisp caramel on top. Back in 1885, the use of the caramel was to prevent the cake from drying out. These days the caramel is more of a decorative addition than a functional one.
- 12 egg yolks
- 566g egg whites
- 340g butter (melted)
- 340g flour
- Pre-heat the oven to 180oc
- Prepare a large, flat oven tray with parchment paper. Then coat with non-stick spray.
- Place a saucepan on the stove with water inside filled to halfway. Place the egg yolks and sugar into a glass or metal bowl big enough to fit over the saucepan without it touching the water.
- Bring the water to the boil and reduce heat to simmer. Place the bowl of egg yolk and sugar on top of the saucepan with water to create a bain-marie. Whisk the mixture until light and creamy.
- Whip the egg whites until they are stiff, and then fold the two mixtures together.
- Sieve the flour over and fold into the egg mixture carefully.
- Fold in the butter.
- Pour into prepared trays and ensure that the mixture is flat on the trays.
- Bake at 180oc for around 10 minutes.
Remove the sponge from the oven and allow to cool.
- 236g soft butter
- 568ml milk
- 3 egg yolks
- 120g cornflour
- 1tsp vanilla essence
- 60g cocoa powder
- 120g melted dark chocolate
- Cream the butter and sugar with a whisk until light
- Blend 2 T of milk with the cornflour and add to the yolks
- Bring the milk to the boil in a saucepan and add the cornflour and egg yolk mixture
- Cook until thick then fold in the butter
- Once combined, fold in the melted chocolate
- Place the mixture into the fridge to cool completely and once the filling is thick
In order to get the desired effect, one needs to take care when assembling this cake. Cut the sponge into six to eight equal rectangles and layer the filling in between. Once assembled, trim the edges to create a sharp edge, and then coat the exterior. I used normal ganache to glaze the torte, but the filling can be pasted on evenly too.
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