Cake 6 large eggs, separated
3/4 cup granulated sugar
1 cup sifted all-purpose flour
1/4 teaspoon salt
Bittersweet Chocolate Filling and Icing 5 ounces unsweetened chocolate
(for a sweeter icing, use semisweet for al 1/4 cup water
1/2 cup granulated sugar
1 tablespoon dry instant coffee
4 egg yolks
1/4 pound unsalted butter, room temperature
cut into 1/2-inch pieces
If you have only two or three 8-inch pans, and if they will fit on the same rack, adjust the rack to the lowest position in the oven. If you have more pans than will fit on one rack, adjust two racks, one to the lowest position and the other closer to the middle. Preheat oven to 350 F. Cut seven circles of wax paper to fit the 8-inch pans. Butter as many pans as you have, line them with the papers and butter the papers. Set the prepared pans aside and reserve the extra circles of wax paper. In the small bowl of an electric mixer beat the egg yolks and about half of the sugar at high speed for about 5 minutes until very pale and thick. On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula and beating only until the flour is incorporated. The mixture will be very thick. Remove it from the mixer (use your index finger to scrape the beaters clean.) Add the salt to the egg whites in the large bowl of the electric mixer. With clean beaters, beat until the whites hold a soft shape. Reduce the speed to moderate, gradually add the remaining sugar, then increase the speed again and beat until the whites hold a firm shape. Add about 1/2 cup of the beaten whites to the yolks and stir it in. Then stir in another 1/2 cup. Then, adding about 1/2 cup at a time, fold in all but about 2 cups of the whites. Fold the yolks into the remaining whites. You will have about 6 1/2 cups of batter to make seven layers, therefore each layer should use a scant 1 cup of batter. It is not necessary to measure the amount - you can approximate it. Spread the batter smoothly all the way to the edges of the prepared pans - it must touch the sides of the pans all the way around, and it should be smooth. The layers should bake about 15 minutes. If you are using more than one rack, the pans must be reversed top to bottom once during baking; each layer should spend some time on the lowest rack so that the bottom bakes well. When done, the tops will be barely colored, and the layers may show signs of beginning to come away from the pans at the edges. Spread out a large, smooth (not terry cloth) cotton or linen towel. When the layers are done, cut around the sides to release and then invert the layers onto the towel. Remove the pans and peel off the papers. If the bottoms are baked dry enough the papers will peel off in one piece; if they don't, it is all right to tear the papers off, once section at a time. (The bottoms should be a little darker than the tops.) With your hands immediately turn the layers right side up - the tops of the layers are sticky and would stick to the towel. Let stand until cool. The remaining batter may wait uncovered at room temperature, but don't waste any time getting it all baked. Wash the pans, prepare them as before, and bake the remaining layers. Prepare a flat cake plate by lining the sides with four strips of wax paper. Place one layer right side up on the plate, checking to be sure that the papers touch the cake all around. If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it. Prepare the filling and icing.
Bittersweet Chocolate Filling and Icing
Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted. Meanwhile, in a small saucepan, mix the water with the sugar and instant coffee. Place over moderate heat and stir until the sugar is dissolved and the mixture comes to a boil. Also meanwhile, in the small bowl of an electric mixer, beat the egg yolks at high speed until they are pale lemon-colored. When the sugar/coffee syrup is ready, turn the mixer speed to low and very slowly, in a thin stream, beat the syrup into the yolks. Then add the warm melted chocolate and beat only until smooth - it will be very thick. Now, beating slowly, add the butter, one or two pieces at a time, and beat well until completely blended. With a long, narrow metal spatula spread a very thin layer of the buttercream over the cake, spreading it smoothly all the way to the edges. The layers of filling must be thin or there will not be enough to cover the top and sides - this amount is just right if you spread it thin enough. All the layers should be placed right side up except the top one, which should be upside down to insure a perfectly flat top. After filling all the layers, cover the top and sides. But just before spreading the icing on the top and sides of the cake, if it is not silken smooth, and if you have a food processor, process the icing (use the metal blade) for a few seconds and like magic it will become completely smooth. Then, with a long, narrow metal spatula, spread the icing smooth. Remove the wax paper strips by pulling each one out toward a narrow end. Refrigerate for several hours to set the icing. The cake may be cold when it is served or at room temperature. It should be cut with a sharp, heavy knife. If you freeze this, chill it until the icing is firm before wrapping; then thaw overnight or for several hours in the refrigerator before unwrapping. Before serving the top may be covered with small chocolate shavings which may, if you wish, be coated with a sprinkling of dry powdered sweetened or unsweetened cocoa.
(Recipe is from _Maida Heatter's Book of Great Chocolate Desserts_. This cake may be refrigerated for a day or two or it may be frozen.)
How To make Hungarian Seven Layer Cake's Videos
Regal Dream Cake: Seven Layers, Covered With Chocolate | Tasty Legacies
In our Tasty Legacies series, reporter and food expert Felicitas Then goes in search of clues about how famous European dishes got their name.
Her most recent journey takes her to Munich, where the Prinzregententorte chocolate layer cake was invented. Join her as she discovers which real-life prince was behind the cake’s name, and lets you in on the original recipe.
#Cake #Germany #DWFood
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Bericht: Lena Tiedtke
Kamera: Jürgen Siekmann
Schnitt: Andreas Grimm
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Dobos Torte: The Hungarian Cake
Dobos Torte, a classic Hungarian cake that has delighted dessert lovers for generations. This elegant, multi-layered creation features a delicate balance of rich chocolate buttercream and thin, crisp sponge cake layers, culminating in a truly unforgettable taste experience.
⭐Download recipes in PDF. file step-by-step with photos ( click on the link )????
Ingredients | Ingrediente
Dobos Sponge | Blat Dobos
9 eggs separated | oua separate
200g caster sugar | zahar tos
200g flour | faina
2g salt | sare
5g vanilla
egg whites with 300g caster sugar | albusurile cu 300g zahar tos
Famous Dobos Chocolate Buttercream | Crema de unt cu ciocolata Dobos
565g soft unsalted butter | unt moale nesarat
22g cocoa powder | cacao
150g icing sugar | zahar pudra
227g melted dark chocolate | ciocolata neagra topita
Dobos Caramel
300g caster sugar | zahar tos
30g water | apa
15g lemon juice | suc de lamaie
22g unsalted butter | unt nesarat
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Tour de Seven-Layer Cake
You love seven-layer cake, and we do, too! We decided to take a tour of the town to see where we could find our very own slice. Watch to see how it went.
Professional Baker Teaches You How To Make DOBOS TORTE!
Dobos Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Makes 1 8-inch torte
Serves: 12-16
Prep Time: 2 hours
Cook Time: 40 minutes
Ingredients
Cake layers
8 whole eggs, at room temperature, separated
2 egg yolks
1 cup + 2 Tbsp (225 g) granulated sugar, divided (caster sugar)
1 tsp (5 mL) vanilla extract
¾ cup (160 g) cake & pastry flour, sifted
¼ tsp (1 mL) salt
5 Tbsp (75 g) unsalted butter, melted
Assembly
3/4 cup (100g) whole toasted & peeled hazelnuts
Plus an additional 12-16 whole hazelnuts
½ cup (100 g) granulated sugar (caster sugar)
2 Tbsp (30 mL) water
1 Tbsp (15 mL) corn syrup (or golden syrup)
Frosting
5 oz (150 g) semi sweet or bittersweet chocolate, chopped
5 egg yolks, slightly warmed
½ cup (100 g) granulated sugar, divided (caster sugar)
1 Tbsp (15 ml) water
1 tsp (5 mL) corn syrup (or golden syrup)
1 cup (225 g) unsalted butter, at room temperature
2 Tbsp (30 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
For directions please visit:
The cake will keep refrigerated for up to 4 days.
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Hungarian Dobos Torta
Cultural Nutrition
DoBash Cake
Based on the Hungarian Dobos torte (pronounced Do-bash),
this cake was developed in New Orleans and is now a staple throughout Louisiana.
We made this cake in my bakery with a few modifications
We would make it with different filling like, Chocolate pudding, Vanilla pudding, Strawberry glaze, Lemon, Pineapple, Coconut Creme and my favorite Pecan/PecanPraline.
Cake
1 box yellow cake mix
1 cup milk
3 eggs
1 stick of margarine
Buttercream Frosting:1 cup butter, softened 3 cups confectioners' sugar, sifted 1 cup unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 1 tablespoon hot water (Optional)
Ganache:
2 cups semisweet chocolate chips 2 cups heavy whipping cream 2 teaspoons vanilla extract
Step 1
Preheat oven to 350 degrees F
Grease 3, 9-inch cake pans.
Step 2
Put 3 eggs, 1 cup milk and 1 stick of margarine
Mix 1 box of Yellow cake mix
Mix all together for 4 minutes.
Step 3
Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes
Step 4
To make a pecan praline filling
In a pot put 2 -15 oz. cans of evaporated milk and 1 cup of granular sugar. Mix well and cook on a low fire till it reduces and thickens.
While the milk is cooking
Grind 4 cups of pecans and set aside.
Take 1 stick of butter , unwrap and let come to room temperature.
When the milk is reduced and a little thicker ( darker yellow)
Add the ground pecans and butter and 1 teaspoon of vanilla to the milk.
Blend together and set aside to cool.
Step 5
To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
Step 6
To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
Step 7
To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. (optional) Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting.
Set a cake half on the plate.
Step 8
Spread pecan filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another pecan layer. Repeat with remaining layers and pecan, topping pecan with the last cake layer.
Step 9
Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
Step 10
Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.
Ca C'est Bon
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