Dobos Torte Hungarian Drum Cake Food

DOBOS TORTE

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.

DOBOS TORTE (HUNGARIAN DRUM CAKE)

Steps:

• 1. Being that this is a 7 layer cake it is to your benefit if you have 7x 20cm (8in)tins of the same size but you can juggle between 2 or 3 cake tins. Preheat oven to 200C or 400F. This is a very sticky batter so do not think I am over doing the prep work on the tins. Grease the tin and line with baking paper, then grease the paper and flour it. It is not over kill and to get nice clean layers you will have to do this to each layer each time.
• 2. LAYERS:- Whisk the egg whites till firm. Add the sugar in and whisk till it falls off the spoon in thick ribbons. Add the lemon zest and gently fold in 1/3 of the flour, and repeat till all the flour is incoprorated. Divide the mixture between the preped tins. (See why 7 times are easier) Pop 2 to 3 of the pans in at a time (depending on how your oven works) It should only take a few mins to cook the layers so keep an eye on them when in the oven. When cooked take them out of the pan as fast as you can and cool on a rack.
• 3. CHOCOLATE BUTTER CREAM:- Dissolve the sugar and the water in a heavy bottomed pot then bring it to a boil and cook the syrup over a medium heat 102C or 215F or untill the syrup spins a fine thread from the spoon. In another bowl whisk the egg yolks untill thick and creamy. Slowly pour the hot syrup over the egg yolks whilst constantly beating till cool (has to be cool before next step)and fluffy. Best done in a food processor or mixer. In yet Another bowl beat the butter till light and fluffy. Add egg yolk mixture slowly to butter whilst it is still beating. If the egg mixture is too hot it will just melt the butter and make the cream oily. When all mixed together put in fridge to cool slightly, you do not want it hard yet.
• 4. Place 6 of the 7 layers out and devide 2/3s of the butter cream between the 6 layers. Use your best layer as your 7th. Smear each Layer with the butter cream and place one of top of the other. With the remaining 1/3 of butter cream smear the sides of the stack and smooth out. Cool in fridge. Leave a little butter cream so you can angle the 7th layer up in flutes.
• 5. CARAMEL GLAZE:- To make the glaze put the sugar into a pot with just enough drops of lemon juice to aid in dissolving. Cook over low heat, stiring constantly till glaze changes colouor. Pour this glaze over the 7th layer straight away and allow to set. When Glaze is set cut into 8 wedges and with a small amount of butter cream place the wedges in a fan like pattern.