The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Sponge cake
6 eggs, separated, at room temperature
1 1/3 c powdered sugar
1 t vanilla
2/3 c cornstarch
pinch of salt
Preheat the oven to 400, and line two cookie sheets with parchment paper or pan liners, then lightly grease them. Beat the egg yolks with 2/3 c powdered sugar and vanilla for a few minutes until thick and light yellow. Set aside, and clean your beaters. Whip the egg whites until soft peaks form, then sprinkle the remining sugar over the top. Beat another few minute until the eggs hold stiff peaks. Fold a big scoop of the whites into the yolks to lighten them, then fold in the rest, carefully. Sprinkle the cornstarch and salt over the top, and fold and fold, carefully, until everything is incorporated. Divide the batter evenly between the two cookie sheets and spread until even. Place one pan on the top and one pan on the bottom oven shelf, and bake 5 minutes. Switch, then bake 5 more, until lightly browned. Cool completely.
Chocolate buttercream
4 eggs
1 c powdered sugar
4 oz dark chocolate, chopped
2 stick butter, softened
Set a pan of water on to boil to use as a double boiler. Beat the eggs and sugar until pale and thickened in a metal bowl. Set the bowl over the boiling water, and beat the egg mixture with a whisk until it starts to thicken further. Whisk in the chocolate, and keep stirring for a few minutes until totally melted, 2-3 minutes. Remove from the heat and cool to room temperature.
Whisk in the softened butter a few tablespoons at a time until fully incorporated. If your buttercream i too loose, like mine was because it's 90 degrees in my kitchen, just stick it in the fridge it's thickened up a bit.
I edged mine with crushed pistachios.
i made mine with caramel but didn't serve it with it... that is one good looking gluten-free cake! awesome job!!
ReplyDeleteMmm pistachios -- yum! Lovely torte!
ReplyDeleteThat looks incredible! I wish I skipped the caramel layer/brittle layer I substituted... maybe I wouldn't have been so disturbed by the outcome. Not my best work.
ReplyDeleteYour torta looks fantastic! All those layers are so even and it looks delicious! :)
ReplyDeleteBeautifully thin layers! Gorgeous, rich looking buttercream. Lovely baking :)
ReplyDeleteGorgeous job! The torta looks amazing =D. Wonderful photos as well!
ReplyDeleteYour cake looks beautiful.
ReplyDeleteYour torte looks divine, especially that shiny buttercream....and all those layers! And pistachios! Nice job!
ReplyDelete(looks a bit like something we call delfia cake here in norway ;)
I'm glad to know the caramel layer isn't necessary (didn't like it at all!) Looks lovely!
ReplyDeleteGlad you decided to make it because it turned out lovely and looks delicious! LOVE the pistachios in lieu of the gazelnuts..adds color and of course, yummy pistachio goodness!
ReplyDeleteYour torte is so pretty....such nice art work!
ReplyDeletewow you did an amazing job on this one - it really looks so pretty and prefect!! I bet its devilish!!
ReplyDeleteYummy...... I love to eat this,
ReplyDeleteLove Pistas!!
ReplyDeleteApu
That is an absolutely gorgeous torte! I've passed on a compliment at my blog, when you get the chance...
ReplyDeletehttp://isolatedfoodie.blogspot.com/2009/09/id-lichen-to-say-thank-you-feel-free-to.html
It's interesting to see someone else using crushed pistachios to line a cake. I usually just see pecans and peanuts..maybe almonds, but my mother in law uses the pistachios and it's just such a unique look and taste!
ReplyDelete-Sylvia
Cigar Bunker
Wow wow wow! Looks fantastic and totally like the original! (I'm from Budapest, Hungary, looking for gluten-free dessert recipes and I have just stumbled upon your blog!)
ReplyDeleteKeep up the good work with this wonderful blog!
Hugs,
Zsuzsi