Dobos(h) Torte
MjMc...@aol.com
I am hunting for a recipe for Dobos(h) Torte. The one I am familiar with
was originally published in the Time-Life "Foods of the World: the
Cooking of Austria" cookbook, now out of print. I have been unable to
locate a similar recipe. The only one I have found uses European measure
(grams of sugar and flour, etc., so a conversion table would also help.
If you have the Foods of the World cookbook, please look for me.
Thanks,
Marie
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jb
Here you go, Marie.
Jean B.
Doboschtorte (16 slices)
Cake:
1 c (˝ lb) unsalted butter, softened 1 ˝ c flour
1 c sugar 1 tsp vanilla
4 eggs, lightly beaten
Preheat oven to 350F. Cream butter and sugar by beating together
against side of mixing bowl with wooden spoon. Beat in eggs, then stir
in flour and vanilla. Continue to stir until mixture becomes a smooth,
firm batter.
With pastry brush or paper towel, butter underside of 9" layer-cake
pan, then dust with flour. Strike against edge of table to knock off
excess flour. With metal spatula, spread batter as evenly as possible
over the underside of the pan to a thickness of 1/8". Bake in middle of
oven 7-9 minutes, or until lightly browned around edges.
Remove from oven and scrape off any batter that has dribbled down
sides of pan. Loosen layer from pan with spatula, put cake rack over
it, and invert. Wipe pan with paper towel, butter and flour it again
and repeat with more batter. (You can bake as many layers at a time as
you have pans.) Continue til all batter is used. You should have 7
matching layers.
Filling:
1 1/3 c sugar ˝ c dark unsweetened cocoa
Ľ tsp cream of tartar 2 tsp vanilla
2/3 c water 2 c (1 lb) unsalted butter, softened
8 egg yolks
In small saucepan combine sugar, cream of tartar, and water. Stir over
low heat til sugar is completely dissolved, then turn heat to moderately
high and boil syrup without stirring until, if tested, it registers 238F
on a candy thermometer, or until a drop of the syrup in cold water forms
a soft ball.
Meanwhile, in a mixing bowl, beat 8 yolks 3-4 minutes or long enough
to thicken them and lighten them somewhat in color.
Pour hot syrup into egg yolks, continuing to beat as you pour in the
syrup in a slow, steady stream. If using a mixer, beat at medium speed
til mixture cools to room temp and changes to a smooth thick cream.
This usually takes from 10-15 minutes. (If beating by hand, set mixing
bowl in pan of cold water to hasten cooling and add the syrup a little
at a time. Continue to beat til cool, thick, and smooth.) Beat in the
cocoa and vanilla. Then beat in the butter, adding it in small pieces,
and beating til it is all absorbed. Chill while making glaze.
Glaze:
2/3 c sugar 1/3 c water
First place most attractive cake layer on cake rack set on jellyroll
pan. Then mix sugar and water together in small heavy saucepan.
Without stirring, cook til sugar dissolves, boils, and begins to darken
in color. Swirling pan, continue to boil until caramel becomes a golden
brown. Pour over the layer. With buttered knife, quickly mark glaze
into 16 equal wedges, cutting nearly, but not quite, through to bottom
of glaze. This will be the top of the torte.
ASSEMBLY: Place a cake layer on serving plate and, with metal
spatula, spread chocolate filling over it ca 1/8th inch thick. Top with
another cake layer, repeating with all layers and filling. Finish with
a layer of filling and the glazed top. Use the rest of the filling to
cover sides of torte, smoothing it with a spatula. Chill. Cut along
lines marked in glaze.
SOURCE: Time-Life Foods of the World: The Cooking of Vienna’s
Empire. Input (with some editing) by Jean B.
Helen Peagram
In <885308948....@dejanews.com>, MjMc...@aol.com wrote:
I don't know the origin of these recipes but here are three for Dobosh Torte
---------- Recipe via Meal-Master (tm) v8.05
Title: Dobosh Torte
Categories: Cakes
Yield: 8 Servings
3/4 c All purpose flour;sifted
1/4 ts Salt
4 Eggs
2/3 c Superfine sugar
--------------------------------BUTTER CREAM--------------------------------
1/2 c Sugar
1/3 c Water
3 Egg yolks
1/2 lb Butter, Unsalted;softened
6 oz Sweet chocolate;melted
----------------------------------CARAMEL----------------------------------
1/2 c Sugar
1/4 c Water
---------------------------------DECORATION---------------------------------
6 oz Sweet chocolate;grated
Butter and flour two baking sheets. Mark an 8 inch circle on each, using a
plate as a guide. The baking sheets must be rebuttered and floured after
each cake circle is baked. Preheat the oven to 375 degrees. Sift the flour
with the salt. Beat the eggs with an electric mixer and add the sugar
gradually. Fold in the flour taking care not to overmix. Divide the
mixture into 6 equal parts and spread each within the marked circles on the
baking sheets. Bake for 6 to 8 minutes, or until the edges are very
lightly browned. Trim the edges of each circle with a sharp knife and lift
carefully onto a wire cake-cooling rack. Put aside 1 circle on a lightly
oiled baking sheet. This will be covered with caramel to make the top layer
of the finished cake.
To prepare the butter cream: Put the sugar and water in a small heavy
saucepan and cook until the mixture reaches 218 degrees on a candy
thermometer. Add the syrup to the lightly beaten egg yolks and beat in the
butter a little at a time. Fold in the melted chocolate.
To prepare the caramel: Put the sugar and water into a small heavy
saucepan and cook over low heat until an amber liquid is formed. Then put
the saucepan immediately into a bowl containing 2 inches of cold water, to
stop the cooking. Pour the warm caramel over the cake layer reserved for
this purpose and, when it is on the point of setting, mark it into eight
portions using the point of a sharp knife.
To assemble the cake, sandwich the layers with part of the butter cream
and top all with the caramelized cake layer. Cover the sides with part of
the remaining butter cream. Press the grated chocolate against the sides
of the cake. Decorate the top layer with rosettes of butter cream. Leave
the cake to season for 6 hours in the refrigerator.
Source: The Paprikas Weiss Hungarian Cookbook From: Brett Jones
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Dobosh Torte Sponge Cake
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
1 c Flour (or cake flour)
3 lg Eggs
1 ts Baking powder
1 c Sugar
1/4 ts Salt
1/3 c Water
1 ts Vanilla
Heat oven to 375 degrees. Grease and flour a jelly roll pan, or grease and
line it with parchment paper or aluminum foil. Measure flour by dip and
level method. blend flour with baking powder and salt. in a mixer bowl,
beat the egg until very thick and lemon colored and gradually add sugar.
Blend in the water and vanilla on low speed. Slowly mix in the dry
ingredients at low speed just until a smooth batter results. Pour into the
pan and bake 12-15 minutes. loosen edges and turn out onto a towel, saran
wrap, or aluminum foil lightly sprinkled with powered sugar. Cool the cake
and cut into pieces for the torte. (I usually use 4 or 5 pieces).
Recipe By :
From: Ken Vaughan <kvaughan@ptialaska.N
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Dobosh Torte
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
*** FILLING - FROSTING***
1 1/4 c Sugar (10 ounces)
8 oz Butter
6 Eggs
5 oz Melted baking chocolate
1 ts Vanilla
Beat the eggs and sugar in top of double boiler and cook until thick.
Remove from fire and mix in chocolate and vanilla. Beat until cool; then
add the butter and stir until absorbed into the cream. When entirely cold,
put layers of cake together with this cream, saving enough of it to cover
the sides of the cake. The next day cover the top with caramelized sugar.
***Carmalized Sugar Topping*** Melt 3/4 cup sugar in a small pan then add
one tablespoon butter, mix until sugar is golden, then spread with a
spatula over the top of the torte. (It must be done quickly, otherwise the
sugar will harden). When cold, heat a knife and make incisions in torte As
you would cut it into pieces.
Notes: Named after a famous Hungarian Pastry Chef circa 1924.
Make a sponge cake in pans to provide 4 to 7 thin layers of cake. Total
cake height (all the layers stacked) should not exceed 3 inches.
The torte will taste better the day after it is made. It should be kept in
the refrigerator where it will keep for a week (if it lasts that long).
Recipe By :
From: Ken Vaughan <kvaughan@ptialaska.N
-----
Helen
M> I am hunting for a recipe for Dobos(h) Torte. The one I am familiar with
M> was originally published in the Time-Life "Foods of the World: the
M> Cooking of Austria" cookbook, now out of print. I have been unable to
M> locate a similar recipe. The only one I have found uses European measure
M> (grams of sugar and flour, etc., so a conversion table would also help.
M> If you have the Foods of the World cookbook, please look for me.
M> Thanks,
M> Marie
M> -------------------==== Posted via Deja News ====-----------------------
M> http://www.dejanews.com/ Search, Read, Post to Usenet
INET: m...@hwcn.org
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m...@hwfn.on.ca