Daring Bakers: Dobos Torte

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The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Definitely intimidating at first glance, especially with those layers of sponge cake and creamy buttercream filling and finished off with a caramel topped layer.  I did my first try the first week of the month and served it at our party.  (Of course, we always forget to take pictures!)  I found the process of making the individual parts and then putting them together not so bad after all.  Maybe because I opted for a rectangular, smaller version of the usually round cake. Instead of baking every layer of the sponge cake several times, I baked one big square sponge and cut them into 6 smaller pieces. It worked perfectly!

So what is Dobos Torte, anyway?  According to our hostesses,

“The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber can use it freely.”

As with every spectacular concoctions, variations are a certainty. I have seen Dobos Torte on the internet with 12 – 32 layers (hey, I jealously watched our own Daring Bakers the last few weeks pile them up so high I wished I was there with them to help—  eat the cake, that is!!). I pretty  much stuck to the recipe provided by our hostesses with just a few changes: a rectangular version instead of round and an orange-chocolate buttercream filling.  I nearly ditched the caramel topping because I either cooked it too long or poured it too early.  In the end, I was able to create the amber-colored syrup and pour it to whatever was left of the sponge layer I set aside for the topping. (Notice only 3 pieces were adorning my cake.)

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Here is the recipe provided. The first one I made for the party took me no time to make (let’s ignore the caramel part since I didn’t serve it with it.) and was gone in a snap.  My second attempt went smoothly with the orange-chocolate buttercream and the almost successful caramel topping.  I will definitely try this again next time. Perhaps with a green tea buttercream filling.

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

  1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
  2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
  3. Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
  4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
  5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

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Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.

  1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
  2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
  3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
  4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
  5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!

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Caramel Topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Directions for the caramel topping:

  1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
  2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
  3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

  1. Divide the buttercream into six equal parts.
  2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
  3. Optional: press the finely chopped hazelnuts onto the sides of the cake.
  4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

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» Anula said: { Aug 27, 2009 - 11:08 }

Great idea with baking only one big layer and cutting it! Your Dobos looks delicious :) I like the way you decorated it :) Cheers!

» Erna said: { Aug 27, 2009 - 11:08 }

Yours looks great! Love the shape and the caramel triangles!

» Jill said: { Aug 27, 2009 - 11:08 }

I love the rectangle shape of your dobos torta! Beautiful! The dark chocolate buttercream looks amazing! :)

» Singing Horse said: { Aug 27, 2009 - 12:08 }

Nice torte. The buttercream looks very good and the layering is awesome. Well done!

» Lisa is Bossy said: { Aug 27, 2009 - 12:08 }

Your buttercream is so beautiful and dark chocolatey looking! Did you use a very dark chocolate? Perhaps I needed more of a bittersweet and instead used a semi-sweet. Beautiful torte though!!

» rose said: { Aug 27, 2009 - 01:08 }

Very nicely done :) It looks gorgeous!!!

» Julie said: { Aug 27, 2009 - 03:08 }

Lovely photos and torte!

» The Duo Dishes said: { Aug 27, 2009 - 04:08 }

So impressive…daring really!

» citronetvanille said: { Aug 27, 2009 - 04:08 }

Looks like my kind of dessert! Beautiful, can I have a slice please.

» maybelles mom said: { Aug 27, 2009 - 06:08 }

i did the same thing about baking it in a single layer.

» Tita Beng said: { Aug 27, 2009 - 06:08 }

Hah! You make me drool again! How I wish we can have a taste of that Dobos Torte when you come home in November. Just wishing. he he . . .!

» asti said: { Aug 27, 2009 - 06:08 }

hahaha.. I did the same thing, bake one big layer and cutting it into pieces. saves heaps of time! Love those triangle caramels. Lovely!

» sarah said: { Aug 27, 2009 - 08:08 }

Mmm a green tea buttercream sounds great! I like how you arranged the caramel wedges on your torte.

» sizzlechef said: { Aug 27, 2009 - 08:08 }

Nice. Thank you for sharing. Cheers !

» Kitchenlander said: { Aug 27, 2009 - 11:08 }

Very good job! Also, a good idea to bake one layer for all!

» Kitty said: { Aug 28, 2009 - 12:08 }

Wow, that is beautiful!

» Aparna said: { Aug 28, 2009 - 01:08 }

You got such lovely layers. And I like the way you used the caramel layer pieces to decorate your torte.

» CookiePie said: { Aug 28, 2009 - 05:08 }

Beautiful — and I love the shape!!

» Jessie said: { Aug 28, 2009 - 06:08 }

that dobos torte looks simply divine! I can taste the chocolate frosting and the sweetness of the spongecake just by looking at those yummy photos

» Rico said: { Aug 28, 2009 - 06:08 }

Looks amazingly delicious and very very well presented well done Rico|Recipes

» virtual chef said: { Aug 28, 2009 - 07:08 }

Anula: i think that is the only way i could bake this torte successfully — in one piece! :)

Erna: with my disastrous caramel topping, i was lucky to have a few pieces left of the sponge layer to cut into triangles..

jill: thank you. i love the slightly bitter taste of the dark chocolate buttercream, especially when mixed with orange

Singing Horse: thank you…glad you stopped by.

Lisa B: Yes, i used dark chocolate. and they’re not even the expensive ones. i used two bars of dark chocolate i bought at Ikea for 99c each! and they tasted slightly bitter which is how we like it.

rose: thank you.

Julie: thank you and glad you stopped by.

Duo Dishes: thanks. baking is always challenging for me…LOL

citronetvanille: i’ll save a slice for you…LOL…loving all your foodbuzz top 9 posts!!! i can’t stop drooling…!

maybelles mom: great minds and all…! *wink* made the job easier, didn’t it?

tita beng: i’ll bring one but it might melt during the flight…i can make one when i get there…???? maybe.

asti: yeah! that’s the only way to tackle this challenge…at least for me…it probably would have ended up disastrously if i had to bake several layers one by one!

sarah: i tried and tested a green tea buttercream but it didn’t work right so i will be experimenting more…i wanted to make green tea and red beans..

» chef_d@live.com.ph said: { Aug 28, 2009 - 08:08 }

Wow, I like the idea of making one rectangular cake and slicing them into 6 smaller ones…looks so delicious!

» Audax Artifex said: { Aug 28, 2009 - 10:08 }

Wow it looks perfecf especially the buttercream. Job well done and I did what you did baked a big pan of sponge and cut it into many layers. I did 32 layers. I love the idea of green tea and red bean BTW Lisa at http://lisamichele.wordpress.com/ did a version of this you might want to go to her site and see it, it looks and sounds delish. Cheers from Audax in Australia

» Angela said: { Aug 28, 2009 - 10:08 }

Gorgous cake — I love just the three triangles!

» virtual chef said: { Aug 28, 2009 - 11:08 }

Angela: thank you…that’s all that was left of the one layer I set aside for the topping after my disastrous first try of the caramel…:)

» virtual chef said: { Aug 28, 2009 - 11:08 }

Audax: I know…i was so jealous of the tower of dobos you were creating i wanted to be there to start eating!!! you’re awesome. I’ll check lisa’s site..thanks for stopping!

Note… I was just at Lisa’s site….OMG…i don’t know which one to pick first…!!!

» Lisa said: { Aug 28, 2009 - 11:08 }

Rachel, I’ve been an admirer of your blog and flavor combos for quite some time now, especially those ice creams back in the Chocolate Valentino cake challenge!

That said, your cake turned out gorgeous! Love the orange – chocolate buttercream filling, and your frosting looks so melty-creamy, not to mention the perfect layers you got! VERY well done, and mouth watering!

» Lisa said: { Aug 28, 2009 - 11:08 }

Oops, I meant Raquel. I was just talking to a ‘Rachel’ from my gym. What a bird brain LOL

» Lauren said: { Aug 28, 2009 - 12:08 }

Gorgeous photos!! Your tortes are stunning. Wonderful job!

» Hillary said: { Aug 28, 2009 - 03:08 }

Beautiful torte – this has to be one of my most ideal desserts :)

» Lisa said: { Aug 28, 2009 - 04:08 }

BEAUTIFUL lil cake, Rachel!! I love the dark buttercream and you had my heart with the added orange.. love that combo. And I really like how you propped your caramel wedges with lil orange slices. Yum!

xoxo

» Linda said: { Aug 28, 2009 - 06:08 }

Great job on your torte. I made a miniature version as well, so found that in the end making the cake was quite enjoyable. I can’t wait for the next challenge

» My Man's Belly said: { Aug 29, 2009 - 09:08 }

That looks fantastic!

» jillian said: { Aug 29, 2009 - 10:08 }

So beautiful! The orange sounds wonderful.

» Big Boys Oven said: { Aug 29, 2009 - 08:08 }

wow! I just love you creatiion. so many awesome layers! just mystify me!

» Diana said: { Aug 29, 2009 - 09:08 }

This looks great. My grandmother was born in Hungary, so I should really try some of these desserts.

» ValleyWriter said: { Aug 30, 2009 - 03:08 }

Very impressive!! I’ll take a slice, please ;-)

» Rosemaryandthegoat said: { Aug 31, 2009 - 10:08 }

I have always wanted to try this recipe.

» KennaMcD said: { Sep 2, 2009 - 11:09 }

Your dobos torte looks too yummy! And that dark buttercream. Yum!

» virtual chef said: { Sep 3, 2009 - 10:09 }

KennaMcD: thanks…i still have some leftover buttercream stashed at the back of my refrigerator for midnight snack!


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