Richard or other German cake/torte help

M

melissa-dallas

Well-known member
When we were kids my mom’s German next door neighbor taught her to make a torte that I no longer have the recipe for. The thick vanilla batter was spread on lined removable cake pan bottoms and baked briefly, so lots of thin layers. The filling/icing was a thin (very) enriched chocolate pudding/custard that soaked into the layers and I think as a convenience actually used old fashioned cooked chocolate pudding mix with extra butter, cocoa and sugar (eggs?) added. Any idea what I’m talking about? It was so luscious and rich and my Dad’s favorite. Ideas on how to replicate?

 
My *Kaffeehaus* cookbook has Dobos torte, but it is only showing 5 very thin layers. Each layer

must be baked separately to get the right crust. Also, the accompanying text says the cake must be 5 layers: no more and no less.

 
Sounds to me like a Dobos Torte which is Hungarian

I don't know why Marilyn's book says 5 layers only because a good Dobos can have many more. What you describe, Melissa, does sound like a Dobos Torte. Fussy to make, delightful to eat.

 
The Prinzregent Torte is pretty close to what I remember. Thank you!

The pudding mixture was spread on the layers wile still warmish so the layers absorbed some of it.

Dobos torte is a different kind of chocolaty. Too much chocolate. The one I remember was definitely cocoa and not melted chocolate.

 
Melissa, a question

Are the layers individual and then sandwiched with the filling?

Or are the layers continually added to and baked. For Baumkuchen, a thin layer is spread in the pan, baked, then another layer spread on top of the baked layer, to keep buildling up the layers.

 
OK, then I agree it is the Prinzregent...Dobos is

very similar but it has a caramel crust and its layers are sponge cake.

Prinzregent is a vanilla butter cake with the chocolate fillng and topping.

 
How many have made the cakes mentioned?

Just to add my name, I've made the Dobos with the traditional caramel topping that most bakeries can't be bothered with.

 
Am I reading the recipe correctly to beat the eggs with hot water?

That's unusual as the traditional genoise is made by mixing sugar, eggs, flour and butter.

 
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