Dobostorte -- the Easiest Recipe!
- Ready In:
- 2hrs
- Ingredients:
- 16
- Yields:
-
16 slices
ingredients
-
Cake layers
- 1⁄2 lb unsalted butter, softened
- 1⁄2 lb superfine sugar (caster sugar,)
- 4 large eggs, lightly beaten
- 6 ounces flour
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla essence
-
Filling
- 10 ounces superfine sugar (caster sugar,)
- 1⁄4 teaspoon cream of tartar
- 1⁄3 pint water
- 8 egg yolks
- 2 ounces unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla essence
- 1 lb unsalted butter
-
Glaze
- 6 ounces superfine sugar (caster sugar,)
- 6 tablespoons water
directions
-
CAKE LAYERS:
- Although most methods tell you to grease and flour the underside of 2 or more 9" (23cm) cake tins, I found it easiest to use the bottoms of loose-bottomed cake tins, regardless of width.
- Grease these removeable, flat, round cake tin bottoms with butter, sprinkle over flour, shake to coat, and shake off excess. Most ovens will probably only take 2 at a time, as you have to bake in the centre of the oven.
- Preheat oven to 350 deg F/180 deg C (170 deg for convection ovens).
- Cream the butter and sugar well, until creamy.
- Beat in the eggs and mix well.
- Stir in the flour, salt and vanilla essence.
- Continue to mix at slow speed until you have a smooth, firm batter.
- With a palette knife or other utensil, spread the batter as evenly as possible on the prepared cake tin bottoms -- 1/8 of an inch thick or less than 1/2 cm.
- Bake in the middle of the oven for 7 - 9 minutes, or until each layer is lightly brown around the edges.
- Remove, and with a serrated knife gently scrape off any batter that has dribbled over the sides of the tin.
- Loosen the layer with a knife or spatula, and remove carefully to a cake rack.
- Wipe the tin bottoms, repeat the greasing process, and repeat the baking process.
- You should have 7 beautifully thin, firm cake layers.
- THE FILLING: Combine the sugar, cream of tartar and water in a small pot.
- Stir over low heat until the sugar has completely dissolved, then turn heat to high and boil the syrup without stirring until it registers 238 deg F/about 110 deg C on a candy thermometer, or until a drop of the syrup forms a soft ball in cold water.
- Meanwhile beat the 8 egg yolks for about 4 minutes or long enough to thicken them -- they should get lighter in colour.
- Pour the hot syrup into the eggs, letting the mixer continue to beat at medium speed, until the mixture cools to room temperature and changes to a smooth, thick cream. (15 mins).
- Beat in the cocoa, salt and vanilla essence.
- Lastly, beat in the butter, adding it in small pieces until it is well absorbed.
- Refrigerate while you make the glaze.
- GLAZE: Choose the most attractive of the cake layers and put on a flat tin.
- Mix sugar and water in a heavy-bottomed pot. Cook until the sugar dissolves, boils and begins to darken in colour.
- Swirl the tin while continuing to boil, until caramel becomes a golden brown, then pour it over the layer you've chosen.
- With a buttered knife, quickly mark the glaze into 16 equal wedges, cutting nearly but not quite, through to the bottom of the glaze.
- Scrape away glaze on tin so layer won't stick and break!
- This will be the top of your torte.
- ASSEMBLING: Place a cake layer on a serving plate and spread chocolate filling over it to a thickness of about 1/8 inch, then top with another layer.
- Continue -- finishing with a layer of filling, and then the glazed top layer.
- Use rest of filling to cover the sides of the cake, smooth it, and refrigerate.
- To serve, slice along the lines marked in the glaze.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).