Caramel seven layer cake
Joysjones
layer caramel cakes and was intrigued by this cake. Does anyone have such a
recipe. Any help is appreciated.
eriana
If you have a website for the bakery, I'd like to take a look at it...
Thanks!
~Eri
Joysjones
of articles in newspapers about this cake. The baker is Caroline Ragsdale
REutter and the cakes are available by mail order for $32.50 plus shipping.
her website is
www.carolinescakes.com
KAR
"Joysjones" <joys...@aol.com> wrote in message
news:20031119144625...@mb-m19.aol.com...
A google search got me this:
http://denim.bbboy.net/recipegoldmine-viewthread?forum=1&thread=134
HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE)
Hungary is justly renowned for its baked goods, and dobostorte, probably
inspired by Turkish layered pastries such as baklava, is one of its best and
arguably the favorite. This famous seven-layer cake is purportedly named
after a nineteenth-century Budapest pastry master, but the idea of thin cake
layers sandwiched with creamy frosting dates much further back. This version
uses thin sponge cake layers complemented with a rich buttercream. To create
a batter with proper consistency, it is preferable to weigh the flour and
sugar. Since most home ovens heat unevenly, it is advisable not to bake too
many layers at the same time.
Chocolate Buttercream:
1 1/2 cups sugar
3/4 cup water
6 large egg yolks
2 cups (4 sticks) unsalted butter or margarine, softened
1/2 cup vegetable shortening
10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup
unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt
2 to 3 tablespoons rum or kirsch (optional)
Batter:
6 large eggs
1 1/4 cups plus 1 tablespoon (9 ounces) sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups (7 1/2 ounces) all-purpose flour, measured by dip-and-sweep
method
Caramel (optional):
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
1. To make the buttercream: Stir the sugar and water in a small saucepan
over low heat until the sugar dissolves, about 5 minutes. Increase the heat
to medium and boil, without stirring, until the syrup reaches the soft-ball
stage, or 250°F on a candy thermometer, about 10 minutes.
2. Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a
slow, steady stream, pour the hot syrup into the eggs, beating continuously
as you pour. (Do not let the syrup touch the beaters or it will spin into
threads.) Continue beating until the mixture thickens and cools to room
temperature, about 10 minutes.
3. Beat in the butter and shortening, 2 tablespoons at a time, until
absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and
rum if using. Do not add the flavoring too quickly or the buttercream might
curdle. Chill until of spreading consistency, at least 2 hours or up to 1
week. If the buttercream firms too much, return to room temperature before
using, about 1 hour.
4. Preheat the oven to 350°F. Grease the bottoms of several 9-inch round
cake pans and dust with flour, tapping out the excess. Or grease and flour
several large baking sheets and, using a 9-inch saucepan lid or springform
pan, mark 9-inch circles on the sheets.
5. To make the batter: Beat the eggs and sugar until thick and creamy, 5 to
10 minutes. Add the vanilla and salt. Sift the flour over the top and
carefully fold it in.
6. Spread about 1/4 cup of the batter evenly over the bottom of the prepared
pans or over each circle on the baking sheets.
7. Bake until the edges begin to color, 5 to 7 minutes. Loosen with a
spatula, invert onto a rack, and let cool. Wipe the pans, regrease, dust
with flour, and repeat until there are 7 or 8 matching layers.
8. To make the caramel if using: Stir all the caramel ingredients in a small
saucepan over low heat until the sugar dissolves, about 5 minutes. Stop
stirring, increase the heat to medium, and cook, swirling the pan
occasionally, until the syrup turns a deep amber color. Do not burn.
9. Using a lightly oiled metal spatula, spread all of the caramel evenly
over one of the cake layers. Let set slightly (do not let it harden), then
use an oiled knife to cut just the caramel into 8 to 10 wedges (indicating
where the cake will be sliced).
10. To assemble: Place a cake layer on a serving plate, spread with 1/8-inch
thick layer of buttercream, then place a second layer on top. Repeat
layering the buttercream and cake layers. Cover the top of the cake with
buttercream. If using the caramel layer, place on top of the cake. Cover the
sides of the cake with buttercream. Chill. Store in the refrigerator for up
to 1 day or in the freezer. Let stand at room temperature for at least 30
minutes before serving.
VARIATION
Oblong Layer Cake: Divide the batter between two 15 1/2-by-10 1/2-inch jelly
roll pans and bake. After cooling the cakes, cut each lengthwise into 3
equal pieces to make a 6-layer cake.
Makes 8 to 10 servings.