Best 2 Dobos Torte Mail Order Recipes
Do you crave a delectable dessert that combines delicate layers of sponge cake, rich chocolate ganache, and a luscious caramel topping? Look no further than the exquisite Dobos Torte! Its origins date back to the late 1800s in Hungary, where confectioner József Dobos created this masterpiece. With its striking appearance and irresistible flavor, the Dobos Torte has become a beloved treat worldwide. Whether you're a seasoned baker seeking a new culinary challenge or a dessert enthusiast eager to indulge in a slice of pure decadence, our comprehensive guide will take you on a journey to discover the best Dobos Torte mail order options.
Let's cook with our recipes!
DOBOS TORTE
The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Austrian
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
- Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
- Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
- Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
- Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
- Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
Nutrition Facts : Calories 242 calories, Carbohydrate 46.2 g, Cholesterol 137 mg, Fat 3.7 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 33.9 g
DOBOS TORTE
The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.
Provided by Allrecipes Member
Categories Austrian Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
- Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
- Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
- Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
- Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
- Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
Nutrition Facts : Calories 242 calories, Carbohydrate 46.2 g, Cholesterol 137 mg, Fat 3.7 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 33.9 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your Dobos Torte.
- Make sure your oven is preheated before you start baking. This will help the cake to rise evenly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before you frost it. This will help the frosting to set properly.
- When spreading the frosting, use a light touch. Don't press down too hard, or you'll smudge the cake.
- If you're having trouble spreading the frosting, you can try warming it up slightly in the microwave. This will make it easier to spread.
- Be patient when making Dobos Torte. It takes time to make all the layers, but the end result is worth it.
Conclusion:
Dobos Torte is a delicious and impressive dessert that is perfect for any special occasion. With its many layers of cake and frosting, it's sure to be a hit with everyone who tries it. If you're looking for a challenge, this is the perfect recipe for you. Just be sure to follow the tips above to ensure that your Dobos Torte turns out perfect.
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