How To make Dobosh Torte
cake:
6 Eggs; separated
3/4 c Cake flour; sifted twice
1 1/2 c Confectioners' sugar; sifted
1 ts Baking powder
-----chocolate butte -rcream----- 1 c Sugar
1/3 c Water
1/4 ts Cream of tartar
4 Egg yolks
1 1/2 c Sweet butter; softened
6 oz Semi-sweet chocolate morsels
4 tb Strong coffee
1/2 ts Vanilla extract
CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture.Beat the whites until stiff, then fold them into the mix gently. Grease the pans ~ two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Pour in the batter and bake in preheated oven at 350~F for 15-20 minutes or until tester comes out clean.
Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered.Chill to harden. Remove to new plate so drips are not seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. -----
How To make Dobosh Torte's Videos
How to Make a Vegan Dobos Torte
#cake #torte #dobos #buttercream #vegancake #chocolate #caramel
The first video in my new series: Classic Cakes ~ Veganized
The Dobos Torte is a classic cake originating from Hungary. Watch how to make this stunning, delicious 7 layer vanilla sponge with thin layers of chocoalte buttercream and the authentic Dobos Caramel Top!
CLICK HERE FOR THE RECIPE
TIMESTAMPS:
Mixing the Cake Batter 3:17
Preparing the Pans 6:05
Why Weigh the Batter? 6:28
Oven Temperature & Bake Time 6:55
Making Chocolate Buttercream 8:43
Building the Cake 15:00
Torte vs. Cake 16:24
Final Icing 20:44
Garnish the Sides 22:54
Last Decor~ rosettes & caramel top 23:32
Caramel Layer 27:27
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Dobos Torte - mysweetambitions
HI my name is Pamela Aka Mysweetambitions thank you for stopping by and watching my video. I d upload videos every Wednesday and sometimes I have bonus video every Friday,. Please feel free to ask questions and I will try my best to answer them. I also have facebook page same as my channel page.
I do make desserts that is very easy to make :D
I used 8x3 cake pan
For the Spongecake you need to make 3 1/2 batch to make 7 layers
2 eggs
40 g sugar
20 g butter
1/2 tsp vanilla
40 g all purpose flour
1/8 tsp salt
For the Icing
3 eggs
250 g icing sugar
200 g dark chocolate
300 g butter
1 tsp vanilla
30 g dutch process cocoa
Caramel:
80g sugar
1 tbsp water
Optional
any nuts you like to decorate the sides
Dobos Torta - Dobosh Cake - CooKing Recepti
Prelepa čokoladna torta sa maslacem, poznatog madjarskog poslastičara Jozsef C.Dobos-a, po kojem je i dobila ime. Prvi put je napravljena za madjarsku izložbu u XIX veku. Ubrzo torta steče veliku Evropsku popularnost.
Napravljeno je preko 120 kopija ove torte.
U svojoj starosti Joszef je dao originalni recept, za Dobosh tortu, Budimpeštanskoj industrijskoj komori poslastičara i medenjaka, pod uslovom da svi članovi mogu da je koriste.Njegova torta je postala jedna od najpoznatijih torti na svetu.
Torta je veoma ukusna, ali zahteva vreme i strpljenje za pripremu. Ovo nije originalni recpet, već preradjeni.Torta se sastoji od 12 tankih kora (prečnika 20 cm), od kojih se 11 filuju čokoladnom kremom sa maslacem i jajima, a na 12 se stavlje karamel glazura. Originalna torta ima manje kora. Vi po želji možete napraviti manjeg prečnika kore i samim tim dobiti manji broj kora. U kore sam stavila 2 kašike ulja i jogurta, da bi mi se lakše odlepljivale od papira za pečenje. Nadam se da će se i vama dopasti moja verzija Doboš torte.
SASTOJCI - INGREDIENTS :
KORA - CAKE LAYERS:
7 JAJA - 7 EGGS
6 KAŠIKA ŠEĆERA - 6 SP SUGAR
10 G VANILIN ŠEČERA - 10 G VANILLA SUGAR
7 KAŠIKA BRAŠNA - 7 SP FLOUR
2 KAŠIKE ULJA - 2 SP OIL
2 KAŠIKE JOGURTA - 2 SP KEFIR
ČOKOLADNI KREM - CHOCOLATE CREAM:
6 JAJA - 6 EGGS
100-150 G ŠEĆERA - 100-150 G SUGAR
10 G VANILIN ŠEĆERA - 10 G VANILLA SUGAR
200 GR ČOKOLADE - 200 GR CHOCOLATE
250 GR MASLACA (SOBNE TEMPERATURE) - 250 GR ROOM TEMPERATURE BUTTER
KARAMEL GLAZURA - CARAMEL :
200 GR ŠEĆERA - 200 GR SUGAR
2O GR MASLACA - 20 GR BUTTER
2 KAŠIKE CEDJENOG LIMUNA - 2 SP LEMON
+ Margarin za podmazivanje noža
DEKORACIJA :
MLEVENI ORASI - GROUND WALNUTS
CELI ORASI - WALNUTS
Ostale recepata možete pogledati na sajtu cooking.rs
ili :
P.s. Unapred se izvinjavam zbog karamel glazure. Nisam na vreme videla da se nije skroz otopila, pa je ostalo par gromuljica, ali to ne utiče na ukus torte. Samo da znate da tako ne treba da ostane.
All right reserved by CooKing (c) 2019
KAKO PRAVIM NAJBOLJU DOBOŠ TORTU#justsweetsladjano#doboštorta#
Tradicionalana Madjarska Doboš torta,uz dobru tehniku lako će te savladati sve detalje izrade.Pisani recept pogledajte na mom blogu Just.sweet.sladjano link za detaljan recept
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POTREBNI SASTOJCI ZA BISKVIT
10 jaja
10 kasika secera
2 kasike vode
10 kasika ravnih brasna
1 prasak za pecivo
FIL
10 žumanaca
2 cela jaja
200 gr prah secera
2 vanil secera ili ekstrat vanile 1 kasika
250 gr margarina
200 gr cokolade
TOPLJENJE KARAMELE POTREBNO JE
7 kasika secera
kasikica margarina
Dobos Torte
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Dobos Torte - is amazing, delicious, soft cake made up of eight thin sponge cake layers covered with chocolate buttercream and decorated with caramel wedges. It is the perfect showstopper dessert! ????????
Ingredients:
Sponge Cake Layers:
7 eggs, separated
1/2 cup + 1 tbsp (110 g) sugar
1 cup - 1 tbsp (110 g) all-purpose flour
Chocolate Buttercream:
8 eggs
1 1/4 cup (250 g) sugar
4 tsp (15 g) vanilla sugar
7 oz (200 g) dark chocolate, 65% cocoa
9 oz (250 g) unsalted butter, room temperature
Caramel:
1 cup (200 g) sugar
Preheat oven to 350 F (180 C) (fan).
Mark 8 circles (8-inch/20 cm) on 8 sheets of parchment paper.
Beat the egg whites.
Gradually add sugar.
Add egg yolks, one at a time.
With the mixer running on the lowest speed, gradually add flour.
Flip the parchment paper over so the drawn circles are on the side that is facing down. Spread the batter evenly between the circles.
Bake the sponge cake layers on the back of a baking pan, in preheated oven for about 5 minutes or until the edges are golden brown.
Remove the parchment paper and let cool completely.
Beat the eggs until they are light and fluffy.
Add sugar and vanilla sugar. Mix well to combine.
Cook the mixture over double boiler at low heat, stirring frequently, for about 20 minutes.
Add dark chocolate and stir until chocolate melts. Let it cool.
Beat the butter until it is smooth and creamy.
Add in cooled chocolate mixture. Mix well to combine.
Keep some of the buttercream for covering the side of the cake and for decorating.
Place first cake layer on plate and spread chocolate buttercream evenly on top. Repeat with remaining layers (all layers except one that we will cover with caramel).
Use the remaining buttercream to cover sides of the cake and to decorate.
Butter the back of a sturdy and sharp knife which you will use to cut the caramel wedges.
To make the caramel, melt the sugar in a heavy bottom pan over low heat until it reaches caramel color.
Quickly pour the caramel over the cake layer and spread it evenly with an offset spatula. The caramel hardens quickly, so you have to be very quick.
Immediately start cutting the caramel cake layer into 12 slices. First mark the wedges with buttered back of the knife then cut slices with the sharp side of the knife. Grease the knife frequently. Cool completely.
Arrange the caramel wedges at an angle on top of the piped buttercream decorations.
Refrigerate overnight.
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Hungarian Dobos Torte | Pakashala