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I made a Hungarian Dobos Torta this weekend for my neice's mother-in-laws 89th
- Thread starter elenor
- Start date
georgiarose
Well-known member
Sounds beautiful! Yes, please post the recipe.
music-city-missy
Well-known member
I did one for my husband for our anniversary one year, he forgot & went out with the guys
after I had gone ot all that trouble and I had stayed home sick that day and didn't REALLY feel like doing anything but I make those layers one after the other. Not sure if I'll ever do that again!
after I had gone ot all that trouble and I had stayed home sick that day and didn't REALLY feel like doing anything but I make those layers one after the other. Not sure if I'll ever do that again!
Dobos Torta
Traditionally this tort is made in round 9" pans - 8 thin layers, individually, but using the 10x15 jelly roll type pan is a lot easier and looks better when sliced.
A carmel topping is usually poured over the top layer, slices marked quickly before carmel hardens. The first time I served this with the carmel topping, not one person ate the topping. Its hard as toffee and impossible to cut with a fork, so I don’t make it. Ill send carmel topping if anyone wants it.
I alway make-up the Butter Cream the day before and take it out of frig while preparing the cake so that the filling softens enough to handle.
Dobos Torta
This procedure to be done twice.
6 eggs separated
7 level tablespoons granulated sugar (divided 4 and 3 )
8 level tablespoons flour
2 tablespoons water
2 10x15 pans lined with parchment paper.
Beat yolks, 4 tablespoons sugar and water until batter is very thick (about 10 minutes). Beat egg whites until starting to thicken and then add the 3 tablespoons sugar and continue beating until thick. Gently fold in flour and egg whites into egg mixture. Spread into 2 prepared pans and bake in 350 degree oven for about 10 to 15 minutes until top slightly brown. Remove from pan immediately onto another parchment or waxed paper and peel off parchment. Make up another batch so that you will have 4 sheets. Cut each sheet lengthwise down centre giving you 8.
Butter Cream Frosting/filling:
5 tablespoons flour )
4 tablespoons gran. sugar ) blend together flour & sugar in heavy bottom pan
2 cups milk )
4 eggs, whole )blend milk eggs together well
Pour milk/egg mixture in saucepan with flour/sugar mixture. Mix thoroughly and cook as custard, stirring constantly. Cool completely. Stir occasionaly while cooling so skin doesn’t form on custard.
4 or 5 squares unsweetened chocolate, melted
1 pound butter, unsalted
5 cups icing sugar
Beat together butter and sugar until light and fluffy. Then add cold custard, a little at a time, and beat until well mixed and is a smooth consistency. Add cooled melted chocolate and mix in until thoroughly blended.
Place on a tray or oblong cake plate and fill each layer with 4 ALMOST heaping soup spoons of filling. Frost top and sides. Freezes very well. Serves about 18 or more.
Traditionally this tort is made in round 9" pans - 8 thin layers, individually, but using the 10x15 jelly roll type pan is a lot easier and looks better when sliced.
A carmel topping is usually poured over the top layer, slices marked quickly before carmel hardens. The first time I served this with the carmel topping, not one person ate the topping. Its hard as toffee and impossible to cut with a fork, so I don’t make it. Ill send carmel topping if anyone wants it.
I alway make-up the Butter Cream the day before and take it out of frig while preparing the cake so that the filling softens enough to handle.
Dobos Torta
This procedure to be done twice.
6 eggs separated
7 level tablespoons granulated sugar (divided 4 and 3 )
8 level tablespoons flour
2 tablespoons water
2 10x15 pans lined with parchment paper.
Beat yolks, 4 tablespoons sugar and water until batter is very thick (about 10 minutes). Beat egg whites until starting to thicken and then add the 3 tablespoons sugar and continue beating until thick. Gently fold in flour and egg whites into egg mixture. Spread into 2 prepared pans and bake in 350 degree oven for about 10 to 15 minutes until top slightly brown. Remove from pan immediately onto another parchment or waxed paper and peel off parchment. Make up another batch so that you will have 4 sheets. Cut each sheet lengthwise down centre giving you 8.
Butter Cream Frosting/filling:
5 tablespoons flour )
4 tablespoons gran. sugar ) blend together flour & sugar in heavy bottom pan
2 cups milk )
4 eggs, whole )blend milk eggs together well
Pour milk/egg mixture in saucepan with flour/sugar mixture. Mix thoroughly and cook as custard, stirring constantly. Cool completely. Stir occasionaly while cooling so skin doesn’t form on custard.
4 or 5 squares unsweetened chocolate, melted
1 pound butter, unsalted
5 cups icing sugar
Beat together butter and sugar until light and fluffy. Then add cold custard, a little at a time, and beat until well mixed and is a smooth consistency. Add cooled melted chocolate and mix in until thoroughly blended.
Place on a tray or oblong cake plate and fill each layer with 4 ALMOST heaping soup spoons of filling. Frost top and sides. Freezes very well. Serves about 18 or more.
My 10x15 pan I think is a standard cookie sheet. The sides are 1/2 inch
high. (The layers are thin). When the cake is cooked, I immediately cut around all sides to loosen cake from sides and flip the cake out on another sheet of either wax or parchment and peel off the parchment. Now if you leave the cake like this it gets moist and sticks to the paper so I take the peeled off paper, lay it over cake and reflip it so its right side up. The sponge sheets can get ragged around edges but filling covers everything up. The only other thing, try to get the same amount of filling on each layer. Actually the filling is almost as thick as sponge cake. I think Im making this sound much more complicated than it is. Let me know if you have any other questions.
high. (The layers are thin). When the cake is cooked, I immediately cut around all sides to loosen cake from sides and flip the cake out on another sheet of either wax or parchment and peel off the parchment. Now if you leave the cake like this it gets moist and sticks to the paper so I take the peeled off paper, lay it over cake and reflip it so its right side up. The sponge sheets can get ragged around edges but filling covers everything up. The only other thing, try to get the same amount of filling on each layer. Actually the filling is almost as thick as sponge cake. I think Im making this sound much more complicated than it is. Let me know if you have any other questions.
georgiarose
Well-known member
Thanks for the recipe! I'll probably make this for my DD's next birthday.