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We cut 6 round shapes with a diameter of 26 cm from baking paper.
Separate the yolks from the egg whites, air the egg whites together with the salt and sugar to beat the foam. We mix the yolks with the foam, with the mixer at a low speed. Add the flour to the egg mixture and mix with the back of the spoon slowly until the composition is homogenous. Divide the composition into 6, grease each baking paper and put it in the oven for about 15 minutes. Let the sheets cool, and put a sheet aside for ornament.
Mix eggs with cocoa and sugar until well blended. Then put on a bain-marie and mix until thickened. When thickened, leave to cool. Rub the butter, and add a tablespoon of cream and interfere.
For the glaze, melt the sugar, stirring constantly, until it turns brown. The color should be light, not dark. Put the vinegar drops, and finally mix the butter. Then, quickly grease the top set aside with this glaze, spread it out, then mark the slices with a knife greased with butter. When the icing has cooled slightly, break the slices along the marks.
Sheet, cream, foil, cream until we finish the sheets, the last layer will be cream. On top we put the top with glaze, supported in the raffaello candies.
1. Combine warm milk with yeast and a tablespoon of sugar, then set aside.
2. Separately, combine the flour with the remaining sugar, eggs and margarine. Knead the composition well and add the mayo. Continue kneading for 10-12 minutes, or until you get a fine dough, adding flour along the way, if you feel it necessary by hand.
3. Separately combine the ingredients for the filling: jam, walnut and sugar, until smooth. Grease a pan with margarine and divide the dough into 4 equal parts.
4. Spread a sheet as thin as possible, but not to break. Transfer it to the tray by rolling it on the façade and spread one third of the filling on top.
5. Spread the next sheet, alternating it with the filling and so on, until you get 4 overlapping sheets, with 3 layers of filling. Glue the ends of the sheets together and prick the top sheet with a fork from place to place.
6. Leave the raised Dobos cake covered with a kitchen towel for an hour, then bake for 35 minutes at 170 degrees, or until well browned.
7. Turn the cake upside down, using a second tray and let it cool a bit. Melt the chocolate with the oil and milk and glaze the cake. Leave it to cool, then portion it and serve.
For more details about the original recipe you can access the Urban Flavors page. There are a lot of options on the internet for both countertops and creams, depending on how big or chocolate you want to make. For the recipe below I combined the top from one page with creams from another page and something good came out. It does not resemble modern cakes, those with chocolate mousse or puddings. It is more like a classic cake: countertops and chocolate cream.
For countertops (6 sheets): 6 eggs, 6 tablespoons sugar, 1 tablespoon vanilla essence, 1 pinch of salt powder, 6 tablespoons flour.
Beat the egg whites with the salt powder and sugar until a hard foam is obtained. Add the beaten egg yolks with the fork together with the vanilla essence. Pour lightly over the egg white foam. Then add the flour mixed with baking powder. This composition is divided into 6 equal parts (you can use jars, glasses or bowls of the same size). You have prepared in advance 6 cut shapes of baking paper with which you will wallpaper the tray (round shape). Bake the 6 sheets in turn. Do not keep long in the oven, maximum 5 minutes because the countertops are very thin and can burn very easily.
After they have cooled, overlap them all over each other and adjust the edges and equalize.
For the cream: 4 eggs, 1 pinch of salt, 270 g butter, 1 sachet of vanilla sugar, 200 g of powdered sugar, 35 g of cocoa, 200 g of milk chocolate.
Beat eggs with vanilla essence and sugar on a steam bath, stirring occasionally. Remove from the heat when the sugar has melted and mix until cool. Melt the chocolate on a steam bath and add to the egg cream. The butter, left at room temperature, is beaten with the mixer until it becomes like a cream. Cocoa is added to this butter, mixing very little after each slice of cocoa. Add the egg cream over this butter cream and let it cool a little.
Decor: one of the countertops is covered with caramelized sugar. Caramelize 6 tablespoons of sugar. Put on the fire and mix very little. The caramelized sugar is poured very quickly over the countertop for decoration and is spread with the blade of a knife. To cut the countertop slices, grease the knife blade with butter and cut. For each slice, grease the knife blade with butter to prevent the caramel from sticking to the knife blade.
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Sweet & # 038 Coffeehouse Walk
udapest has one of Europe’s great baking traditions, plenty of unique sweets, and opulent coffeehouses that are deeply intertwined with Hungarian history. Learn (and taste) the stories.
Our signature tour introduces local culinary and wine culture through classic flavors, unique wines, history, and stunning architecture. Budapest’s first food tour, east. 2008!
Our hands-on Baking Class, led by a pastry chef in the kitchen of Budapest’s oldest family-run bakery, teaches two quintessential Hungarian recipes.
Hungary: Dobos torte / Dobostorta
One of the great fad desserts of the 19th century, the Dobostorta, Dobos torch or torte (sometimes Anglicized as "Dobosh") was invented by the famous Hungarian confectioner Jozsef C. Dobos in 1884. Dobos owned a far-famed shop in Budapest that specialized in gourmet foods generally: at a time when shipping food over distance was usually unreliable, his shop routinely featured as many as sixty imported cheeses, as well as foreign wines, breads, and occasionally cakes. His high profile often took him to international food exhibitions, so that he became, for his time, what we would think of as the equivalent of a superstar TV chef / food impresario.
The fame of the torte to which Dobos gave his name was probably at least partly due to its extravagant use of chocolate buttercream / buttercreme, at a time when most cakes were iced or filled with cooked creams, whipped creams, or custards. Dobos had brought the buttercream recipe back with him from one of his many exploratory journeys - in this case, a trip to France - and shortly thereafter introduced the cake at the National General Exhibition of Budapest in 1885, as well as featuring it in his shop. Due to all this publicity (for it became a favorite of the Emperor and Empress of Austro-Hungary), people in cities across Europe began clamoring for it: but Dobos refused to license out the recipe. Instead. Dobos developed a special container in which it could be safely shipped, and "the cake with the secret recipe" soon started appearing in all the great European capitals. In fact, Dobos actually toured with the cake, personally introducing it in city after city, until the early 1900's, when he retired. He then gave the recipe to the Budapest Confectioners 'and Gingerbread Makers' Chamber of Industry, on the condition that all members should be able to use the recipe freely.
The cake itself is straightforward to make. It involves either five or seven individually baked layers (there is some controversy about this, but tortes available in Budapest today usually use five and these must never be sliced from a single cake): chocolate buttercream made with the best available chocolate: and a layer of caramel-glazed cake on top. Commercially available versions may taste nice enough, but cease to become authentic the moment there are more than five layers.
6 eggs, separated
Scant 2/3 cup Vanilla Sugar *
1 cup sifted all-purpose Flour
CHOCOLATE CREAM FILLING:
6 ounces semisweet chocolate (6 squares or 1 small package chocolate bits)
3 tablespoons strong coffee
1 cup butter
1 cup sifted vanilla confectioners' sugar *
3/4 cup granulated sugar
* VANILLA SUGAR
Vanilla granulated sugar or vanilla confectioners' sugar should be used as indicated. It gives a much more delicate flavor than sugar plus vanilla extract. If you have no vanilla sugar on hand, substitute plain sugar and a few drops of pure vanilla extract.
Prepare six 9-inch cake tins for baking: cut 6 circles of waxed paper, brown paper, or baking parchment to fit the bottom of the pans, grease the bottom of each one with butter, place the paper in, and grease that as well . Set the pans aside until ready to use.
Preheat the oven to 400. Beat the egg whites with a pinch of the salt until foamy continue beating until stiff peaks are formed. Set aside. Using an electric mixer, beat the egg yolks and the sugar together until lemon-colored and very thick. About 1/4 cup at a time, sift the flour on top of the egg yolk and sugar mixture and fold it in. Mix a tablespoonful of beaten egg whites into the batter to lighten it, and then gently fold into the rest of the whites. Keep a light touch throughout, handling the batter just enough to make sure it is evenly blended.
Take a prepared pan and spread one-sixth of the batter on the bottom as evenly as possible, let the batter touch the sides of the pan at several points. Place it in the middle of the preheated oven. Bake for 10 to 12 minutes or until the cake hardens and begins to turn color. Remove from the pan with spatula, invert, and quickly but carefully tear off all the paper. Cool on cake rack. Continue in this fashion until all the layers are baked. During the baking time, prepare the filling as follows.
Melt the chocolate with the coffee in a double boiler or over very low heat. Cream the butter with the sugar and beat until fluffy. Add the melted chocolate and beat until it is well blended. Beat in the eggs, one at a time, and continue beating until the cream is light and fluffy. Keep the filling in the refrigerator until ready to use.
When all the layers are ready, pick the best one for the top. Place it on a piece of waxed paper and set it aside. Spread filling on the first four layers and stack them put the fifth layer on top. Saving enough filling for the fifth layer plus a little extra, frost the outside of the cake and then the fifth layer.
Meanwhile, melt the sugar in a light-colored heavy skillet over low heart. Continue cooking until the caramel is smooth and quite brown. Do not touch or taste the caramel: it is VERY HOT! When ready, pour it quickly over the sixth layer, spreading it evenly with a spatula.
With an oiled or buttered knife, quickly cut the caramel-topped layer into 12 or 16 wedges before the caramel hardens. As soon as it dries, place the wedges on top of the cake and use the rest of the filling to frost the outside of the fifth and sixth layers.
If there is enough filling left, put it in a pastry bag and pip a design along the top edge of the cake. Leave the cake in a cool place until ready to serve. Keep any leftovers in the refrigerator.
Double cakes or Dobosh (pronounced [ˈDoboʃ], English: Double cakes) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel.  The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest.  In the late 1800s, he decided to create a cake that would last longer than other pastries at an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.  
Dobos torte was first introduced at the National General Exhibition of Budapest in 1885 Emperor Franz Joseph I and Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel glazed top, it was simple but elegant, as opposed to the more intricate cakes of the age.  Its use of fine chocolate buttercream was very little known at the time because cake fillings and frostings were usually made with cooked pastry cream or whipped cream. Dobos had discovered buttercream while traveling in France,  but he invented the batter of the cake.
The cream incorporated cocoa butter for extra smoothness. During his lifetime, the cake was often imitated, but never reproduced. Dobos traveled to other countries in Europe to introduce his cake, and soon began exporting the product in specially designed wooden boxes. Near the end of his career, in 1906, Dobos donated his recipe to the Pastry and Honey-Makers' Guild. 
Last week, when it was ninety million degrees in New York City and all the sane people were cracking open fire hydrants, grilling on their roof decks and / or sticking their faces in their wheezing air conditioner units, I looked around my shoebox kitchen, with its half-counter and miniature oven, considered the sheer volume of items left on my to-do that I & # 8217d never get done and said, & # 8220Clearly, this is the day for me to make an 11-layer dobos torte. & # 8221 Because my birthday was two days away and that seemed as good as any to sever what frayed tethers I had left to my sanity. [Plus, I already had cleaning help!]
Growing up, my family and I considered the 7-layer cake to be the no more ultra of bakery cakes. They were rectangular, filled with a pale, faintly mocha flavored buttercream and coated, top and sides, with a firmer dark chocolate frosting. I & # 8217ll be the first to admit that their flavor wasn't always spectacular, but did you hear the part about the seven layers? The awesomeness of this trumped all chocolate intensity quibbles. What I hadn & # 8217t realized, however, is that the historical home of this cake was not (shockingly) a circa-1980s Central New Jersey strip mall bakery, but a Budapest, Hungary specialty food shop where one J & # 243zsef C. Dobos invented it his namesake torte in 1887, which became so famous that the city threw a full scale city-wide fete to celebrate its 75th anniversary. That there is some cake.
But if you & # 8217ve followed along this far, here & # 8217s the part where I fully expect you to roll your eyes and click away from this site, once and for all, because I & # 8217m about to tell you that despite the fact that I presumed that this cake would be so complicated, that I & # 8217d only give myself permission to make it as a birthday challenge and despite the fact that I made it under the worst possible conditions & # 8212 oppressive heat, pressed for time, bereft of space & # 8212 this was one of the easiest celebration cakes I & # 8217ve ever made. Whaa? Here & # 8217s the deal: There & # 8217s only one cake batter. No syrups, no splitting of layers or leveling tops. The layers bake in 5 minutes apiece (that & # 8217s 10 minutes of baking, total, if you do it my way). The layers are cool by the time you have the next one out of the oven there & # 8217s no multi-hour wait before you can frost and assemble your cake. The frosting comes together in little time and tastes exactly like the chocolate-butter bomb you & # 8217d hoped it would be. Even that melted sugar madness on top is but 5 minutes of extra work (though adds little besides decor, in my opinion). This cake is infinitely doable. I am here, cheering you on. Okay, I & # 8217m here having another piece of cake (birthday cake calories don & # 8217t count!), But in my head, I know if I could pull this madness in my own mad house without sweating, anyone can.
My birthday cakes, previously: Crepe Cake , Pistachio Petit-Four Cake  and Neapolitan Cake . Can you figure out the theme? [P.S. No cake last year. That & # 8217s what happens when you have a 9-month old!]
Adapted from Maida Heatter & # 8217s Great Book of Desserts caramel layer and a host of tips from Joe Pastry
Time, estimated: I made this cake lazily, with several long interruptions, over a span of 5 hours. With more focus, I believe it can be done in 3 hours. With good planning and the rev of a strong cup of coffee, I suspect it could be pulled off in 2 hours, but hardly think that would be much fun.
Notes: This dobos torte, as far as I & # 8217m concerned, is rare among really showy cakes in that it tastes even awesomer than it looks, and that days later, its as good if not better than it was the first day it was made. Personally, I always pause before making sponge cakes, and they can be a little dry and a bit dull. But this one, with an insanely buttery dark chocolate frosting sandwiching it & # 8217s pancake-like layers, manages to be neither, and has a softness you wouldn't expect from something that slices so neatly. In the fridge, that shell-like chocolate exterior locks in the moisture for days.
I detoured from tradition in a few ways. First, I made more layers than the requisite 7. You & # 8217re welcome to make your cake layers as thin as you can bake them up, as most pastry chefs enjoy challenging themselves to. You can double or quadruple the cake recipe and make a staggering stack of a cake, too. 35 for a 35th birthday, anyone?
I also made the rectangular cake as this was how I remembered it most fondly, and allowed me to minimize my baking and fussing. Although round cakes are more traditional, I felt extra validated by my choice when I consulted George Lang & # 8217s The Cuisine of Hungary and found that he, too, advised a squared-off cake and the least fussy baking approach. If you have an oven that fits a 12 & # 21517-inch pan (mine, alas, does not) you can bake this entire cake in 5 minutes, and divide the layer into a 6-high cake.
Here are some shaping / stacking options. For each, you can make additional layers if you feel comfortable baking your cake layers thinner:
- A 7-layer 9-inch round cake (the most traditional)
- A 14-layer 6-inch round (would serve fewer people but have tall, showy slices)
- A 12-layer 4 & # 2158-inch cake (my method, baked in 4 quarter-sheet pans, each divided into thirds)
- A 6-layer 4 & # 2158.5-inch cake (the more traditional rectangle, baked in a single 12 & # 21517-inch sheet pan)
7 large eggs, separated
3 large egg yolks
1 pound (3 1/2 cups or 455 grams) confectioners & # 8217 sugar, plus extra for dusting racks
3/4 cup (94 grams or 3 1/3 ounces) all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon table salt
Frosting and filling:
1/2 pound (8 ounces or 227 grams) semi- or bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks or 226 grams) unsalted butter, cut into chunks
1 teaspoon vanilla extract
3 large egg yolks
2 tablespoons confectioners & # 8217 sugar
Caramel layer (optional)
1/2 cup granulated sugar
1 tablespoon water
Handful of toasted, peeled hazelnuts
Prepare your cake pans: Choose a cake size and shape option from the Notes, above. Assemble either the cake pans you will need, or sheets of parchment paper if you don't have all the necessary pans. If using cake pans, line the bottom of each with a sheet of fitted parchment paper, and butter and flour (or use a butter-flour spray) the parchment and sides of the pan. Tap out excess flour, if needed. If using sheets of parchment paper, cut each larger than needed for the cake shape and size. Stencil your cake shape on one side of the sheet, then flip it over and butter and flour the shape area on the reverse side. Again, tap out any excess flour. [Want to make the number 1 for your kid & # 8217s first birthday? This is how to approach it.]
Make the cake: Preheat oven to 450 & # 176F and place a rack in the center of your oven. In the bowl of an electric mixer, beat 10 egg yolks for a few minutes at high speed, until pale and lemon-colored. Reduce speed and gradually add sugar, then increase the speed and beat the yolks and sugar until thick and glossy. Scrape bowl occasionally with rubber spatula. Reduce speed again and gradually add flour and salt increase speed mix for 5 minutes more, then mix in lemon juice. Scrape bowl again with a rubber spatula. In a separate bowl with cleaned beaters, or by transferring your cake batter to a new bowl and washing it out and drying it with a long sigh, beat the 7 egg whites with a whisk attachment until they hold stiff peaks. Because your yolk mixture is more or less the thickness of spackle at this point, stir a few heaping spoonfuls of the whites into it to loosen the mixture, before folding in the rest of the whites in three additions. When you & # 8217re done, your batter will have transformed from a dry paste to a spreadable, foamy batter.
Bake your cake layers: Spread your batter in prepared pans or within their stenciled shapes on parchment paper try to push the batter rather than pull it with an offset spatula, it will help keep the parchment from rolling up. Don & # 8217t worry if they spread past the shape outline on parchment you will trim them later. If you have a digital scale and want to be super-fussy about making sure the layers are even, weighing the batter and dividing it out accordingly will do the trick. [I can make it even easier the net weight of my batter was 985 grams.] If not and you & # 8217re aiming for a traditional 7-layer 9-inch round cake, spread batter to about 1/4-inch thickness in each circle . Spread the batter evenly to the edges with an offset spatula be careful not to leave any holes. If you're using parchment shapes, slide cookie sheets under them before baking.
Bake each layer for 5 minutes, or until golden with some dark brown spots. Thicker layers may take up to 2 additional minutes. When layer is baked, remove it from the oven and flip it out onto a cooling rack that has been dusted with a small amount of confectioners & # 8217 sugar. Carefully, gently remove parchment paper then flip cake back onto another lightly dusted cooling rack to finish cooling. It & # 8217s best to cool the layers right side up the tops are the stickiest part.
Repeat with remaining layers. Dunk your cake batter bowl in water right away that egg yolk-enriched batter dries quickly and was surprisingly hard to scrub off later! Layers will cool very quickly. Trim edges of cake, if needed, to make even shapes or divide larger rectangular pans accordingly.
Make the filling and frosting: Melt chocolate until smooth. Set aside to cool to room temperature, but of course not so cool that it hardens again. In the bowl of an electric mixer, beat butter until soft and smooth, scraping frequently. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate, beating until thoroughly mixed and scraping as needed.
Assemble the cake: Place four strips of parchment or waxed paper around the outer edges of your cake plate. Place first cake layer on plate and spread chocolate on top and to edges with an offset spatula. The filling must be spread fairly thinly to have enough for all layers and the outsides of the cake. However, I & # 8217d preemptively scaled up the chocolate filling and frosting and had nearly two cups of extra & # 8212 the levels listed above should be just fine. Repeat with remaining layers (or all layers except one, if you & # 8217d like to do a decorative caramel layer), stacking cake as evenly as possible. Once fully stacked and filled, you can trim the edges again so that they & # 8217re even.
Spread chocolate on the outside of cake in a thin coat, just to cover and adhere the crumbs to the cake. Place cake in fridge for 30 minutes (or freezer for 5 minutes) to set the chocolate. Spread chocolate more thickly and smoothly to make a final exterior coat of frosting. Remove paper strips.
Caramel topping, if using: Lightly grease a sheet of parchment paper. Place last cake layer on this sheet. Lightly oil a large chef & # 8217s knife (if cutting layer into 16 traditional wedges) or sharp cookie cutter of your choice and set aside. Combine the sugar and water in a small, heavy saucepan and swirl it until the sugar melts and begins to turn a pale amber color. Quickly and carefully, pour this (you & # 8217ll have a bit of extra) over the prepared cake layer and spread it evenly with an offset spatula, right over the outer edges. Using prepared knife or cutter, quickly cut layer as you wish. Leave in place, then cool completely. Once fully cooled, cut edges of shapes again, to ensure that you can remove them cleanly. Arrange caramel pieces or wedges over cake, propping them up decoratively with hazelnuts.
Do ahead: You can bake the cake layers ahead of time, freezing them between sheets of waxed paper, wrapped tightly in plastic. No need to defrost before assembling. The whole cake has kept for 4 days for us now, and seems like it would safely keep for a week.
- 9 egg whites
- 8 egg yolks
- 1 cup white sugar
- ¼ cup milk
- 1 tablespoon lemon zest
- 1 pinch salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups sifted all-purpose flour
- ½ tablespoon shortening
- 1 cup white sugar
- 1 recipe Chocolate Buttercream
Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar becomes an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the cake before serving.
Separate the egg whites from the yolks.
Mix the yolks with 140 g of sugar until they become creamy.
In turn, the egg whites are beaten with 140 g of sugar until it becomes a hard foam.
In the yolk cream, mix the flour and then slowly add the egg white foam.
About 8-10 thin countertops will come out of this mixture.
a top is made on the bottom of a tray greased with butter and lined with flour. put two large spoons of the composition for top and bake at 220 ° C for a few minutes, about 5 minutes. Allow to cool and then peel off with a knife.
You can use the baking sheet, it will be much easier, let the sheet cool on the paper and peel it off only when mounting.
Beat eggs with sugar on steam until they become a cream of more consistency
loud. Melt the chocolate in this cream and let it cool.
After that we mix the butter in the composition of the cream.
Caramelize 100 g of sugar. Melt 50 g butter in this sugar. We poured on a baking paper, greased before.
When the caramelized sugar has cooled, break it finely and apply it on the cake.
We alternate layers of sheets and cream until it is finished, the cream is stopped and for external decoration. Decorate with caramelized sugar.
The 10-sheet Dobos cake recipe was proposed by pitt4 on the culinary forum.
It is best to serve the Dobos cake the next day, so that the sheets soften.