cc: dobosch cake

[Bill Taylor]

Hi! I'm posting for a friend who would like a recipe for dobosch cake.
If anyone has one with tips to keep from ruining it, it would be greatly
appreciated. If you don't have a recipe, but have tips I would
appreciate that too. Please email me directly because my server goes
down all the time. Thanks so much in advance, Charlot

[jb]

Doboschtorte (16 slices)

Cake:
1 c (1/2 lb) unsalted butter, softened 1 1/2 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 1/2 c dark unsweetened cocoa
1/4 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. RFC