Thursday, August 27, 2009

The Daring Bakers bring me back with a tiny dobostorte

Ok, let’s just pretend it hasn’t passed a month since I last posted. Let’s just pretend it, ok? To tell you the truth I have no idea where August went, I have no idea where this summer went… But I’m so sure of where this DobosTorte went! It went straight into my tummy!

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.

I remember eating DobosTorte when I went to Budapest a while ago. I really loved Budapest, so eating this cake again was like going back for a little bit! I could almost see the Danube again!

Very tiny DobosTorte with intercalated layers of milk chocolate buttercream and raspberry preserves.

Here's the recipe provided with my changes in italic:

DOBOSTORTE
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
  • pinch of salt

Position the racks in the top and centre thirds of the oven and heat to 400F (200C). 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.) 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. 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. 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. I've baked mine in a tray and used a round cookie cutter to cut the tiny round layers.

Chocolate Buttercream:
  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate, finely chopped (I've used milk)
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil. 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. 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. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency. 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.

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
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. 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. Immediately pour all of the hot caramel over the cake layer. 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.

Assembling the Dobos:
  1. Divide the buttercream into six equal parts. (My Dobos had 3 buttercream layers and 3 with raspberry preserves)
  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. Optional: press the finely chopped hazelnuts onto the sides of the cake. (I've used feuilletine)
  3. 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. (I've pipped buttercream on top to make a base for the caramel layer)

And just beacuse, I've also played arround and did a couple of Dobos Snails, with the caramel layer being at the bottom.

Dobos Snail

Speaking of snails, I promise not to be as slow as a snail when it comes to posting again.

Meanwhile enjoy this last bite while you check the other Dobos from the other Daring Bakers!

70 comments:

Y said...

Okay, great cakes as always, but Dobos snail? Uh, waaaaaay too cute!!! :D

Rachel said...

Like always you come up with something beautiful and extraordinary.

Emily said...

YES! Post more!

The dobostore looks fantastic. I could drink raspberry preserves.

bake in paris said...

The raspberry preserve made the layers so nice and outstanding! Love the final touch of the cake.

Regards
Kris

Zita said...

Aww...Dobos snail... wicked... you always surprise me :) Glad you're back ;)

Zita said...

Aww...Dobos snail... wicked... you always surprise me :) Glad you're back ;)

mandymortimer said...

Beautiful mini torte! I love the alternating layers. Lovely work :)

Lauren said...

i LOVE the snail! great job:)

Mary Teresa said...

I love your snail! Cutest thing EVER. Well done =)

Julie (Willow Bird Baking) said...

Your snail is just adorable! Love the chocolate + raspberry combo!

Cristine said...

What a cute snail!

Les gourmandises d'Isa said...

c'est superbe, la déco est géniale :)

shaz said...

Very very cute, love the snail :)

MeetaK said...

i think i would have gone with mini cakes too if i did not have a birthday cake to make this month. you did a brilliant job on this!

Leslie said...

OMG OMG OMG..I totally forgot about thee DB this month. I suppose I am kicked out since this is my 3rd missed! booohoooo
Looks delish

Deeba @Passionate About Baking said...

Nam nam nam nam nam...Uber Dobos Magnifique! The little ones are precious! I've fallen in love with th snail!

Sara said...

Mmm, this looks amazing! I love the teeny Dobos roll. :)

Paula Pacheco said...

Menina...que delicia de bolinhos...tem um doce parecido só que feito com massa folhada, mas assim ficou ótimo, grande dica de docinho...
beijos
Paula

Pearl said...

the dobostorte looks so cool!

Adam said...

Well hello there, I've missed you my friend. I know you've been busy, in fact most of us have been, I think the summer heat makes us all a little mad.

I'm impressed with this dessert, it looks pretty complicated and artsy, but then again, you are a pastry master.

Hopefully talk to you soon :)

VeggieGirl said...

WELCOME BACK!!! I've missed you so much!!!

Gorgeous dobostore - period :)

Ingrid said...

I look forward to your post and the creative take on "normal" recipes!

Terrific job! Happy to hear that you'll be posting more often!
~ingrid

Dawn said...

as I read this I'm beginning to realize I need better knives; the slicing was superb on this one chicka.

HoneyB said...

:-) Looks awesome! I love it!

syrupandhoney said...

raspberry and chocolate? YUM!

Anula said...

Raspberry - what a great idea! Your torte looks so nice and soooo delicious :) Cheers!
P.S. LOVE the snail :D

Bob said...

Awesome. Seriously.

Megan said...

Adorable cake! And I love the snail!

Shirley said...

Your little Dobos is gorgeous! Love the snail roulade too.

Rose said...

Beautifully done!!!!! Great job on the challenge, raspberry preserves? YUM!

Jill said...

I love your raspberry and chocolate idea! Your little dobos tortas are beautiful and I loved the little snail. :)

Katrina said...

Yay for DB "making" you come back. Love your little torte. Have missed you. I know you're a busy gal, but sheesh! ;) jk
I'll always be here just sitting and waiting to see what you make next! ok, probably not just sitting, but for sure waiting!

Madeleine said...

Hermosa dobos!!

Y sí, Budapest es fabuloso!!!

Ya quiero volver!! :)

Un abrazo!!! :)

pigpigscorner said...

You did a great job! The snail is cute..haha

♥ mesa para 4 said...

As tuas variações ficaram lindas, e essa mini dobos yummy :)

Cakebrain said...

wow! that looks amazing!

Wolf said...

That snail is adorable!

Lovely job!

Engineer Baker said...

Absolutely adorable - love it! And the snail is just brilliant :)

Valerina said...

I love what you did with the caramel layer! And I bet the raspberry was perfect for this kind of torte. Well done. :)

Cinnamon Girl aka Reeni♥ said...

It's so gorgeous and delicious with raspberries! Love that snail!!!

anna said...

Ooh, lovely! Awesome presentation - I love the way the frosting is piped with the top layer perched on it!

Aparna said...

As pretty as ever. And love your "snails". :)

Rosa's Yummy Yums said...

Welcome back! That mini Dobos Torte is so pretty! Great job!

Cheers,

Rosa

vibi said...

Very nice, elegant and dainty!

Ideal for a doll party! Too cute to eat, definately!

CookiePie said...

OOOOOhhhhhh - milk chocolate and raspberry - that is inspired! Looks beautiful!! Love the snail too :)

The Short (dis)Order Cook said...

I love seeing your variation on this as I always love seeing what the Daring Bakers do with the monthly recipe. These look yummy. I've never had dobostorte before.

BTW, I don't remember anything. You just posted yesterday, right?

laviana ( Fely) said...

Dios mio!!!!! que deliciaaaaaaaaaa.
Besinos.

Lisa said...

I'm a total milk chocolate fanatic, and raspberry is my favorite fruit flavoring in baking, so you've tuned me into a drooling mess! Your tiny Dobos Tortes are beautiful, and again, mouth watering. Great decor!

chef_d said...

Pretty pretty small cake! I love the dobos snail :)

Palidor said...

Yea, you're back! I was wondering where you went. And you came back with a huge bang. Awesome, awesome cake! The snail is cute too. :)

The Blonde Duck said...

What a great way to come back! LOVE the snail!

Lauren said...

Love the snail!! Your tortes are adorable =D. Wonderful job!

Laura said...

Awww it's so cute and little! I love the snail, what a creative idea, and I bet the raspberry preserves inbetween layers was really good.

And why is it that summers disappear while you aren't looking but winters stick around forever? :P

Maggie said...

This summer is getting away from me too! I love your cute little snail and the milk chocolate butter cream looks delicious!

jillian said...

Such cute cakes and I agree August has just flown by!

Heather said...

Just brilliant! I adore the mini and the snail.

rashelie said...

i adore that snail

Sue Sparks said...

So creative and so artistic!!! Love it!

ice tea: sugar high said...

The dobos snail is wayyyy to cute!! I love your rosettes underneath the caramel layer, stunning. Well done

morgana said...

Jo, ya te echábamos de menos... ¡¡¡ Un mes sin ver nada de las super originales cosas que sueles ofrecernos !!!

Me encanta la Dobos caracol. ;-) Y la mini te ha quedado monísima también. Seguro que el relleno de frutas le daba un toque muy especial y delicioso.

Besos desde los madriles.

Ana said...

Hola Rita!!! Me gusta mucho la combinación que has usado para rellenar tu estupenda dobostorte!! Realmente fantástica y exquisita!!

Besos...

Colloquial Cook said...

So much work, such a small cake, but so many calories, hahaha! You're simply the best. And where is August gone? Oh I don't know, I think I was blinking when it happened. Balls.

Avanika [YumsiliciousBakes] said...

The dobos snail is tooo cute!! I miss your posts! They are always so creative, and different!! Hope to see you on here more!

Indigo said...

Oooh, love that last picture. And bonus points for getting the word 'intercalated' into a blog post!

Lina said...

finally you are back! I was worried you stopped blogging!!! Happy to see you back with a wonderful DobosTorte. Reminds me when I was in Hungary too. :)

Manny said...

Thanks for dropping by our blog at Snagwire! Your site looks awesome! Your Dobos look delicious! very Nom Nom! We'll be following you on Twitter!

The Miami Cookie Connoisseuse said...

How delicious it looks! Thanks for providing your suggestions in italics. A recipe like that really intimidates me, but you made it more user friendly. :)

Nachiketa said...

That was WONDERFULLLLLLLL....... :-)

Alison said...

This really looks wonderful.
Will try this using different colors! :)

valaki said...

I've just found your blog, seen only 2 post, but I really love it. i never thought about dobos snaile.
Thanks from Hungary