Daring Baker Time

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.

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate butter cream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) 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.

I first encountered the Dobos Torta at the Culinary Institute, it was a staple of the pastry shop and a favorite of most. What's not to like in this "cake" thin layers of cake sandwiched together with chocolate butter cream a match made in heaven.

This torta is quite easy to put together if your not intimidated by the many steps. When making the sponge cake folding is the key also if you whip your egg whites a little less your sponge won't be as dry. The dryer the egg whites the dryer your sponge. For this cake the layers are all baked individually instead of being baked as a whole cake then split into layers. I must admit I thought about taking this shortcut but decided to be true to the recipe and bake each layer individually.

Look at those nice thin layers!

Like many of the bakers have commented I did not like this buttercream recipe. The only way I could keep it from turning to liquid was to keep it in the refrigerator even putting it together I also thought it was overly rich. Next time I make this I will use my old favorite buttercream.

I had no problem with the Carmel until it came to separating the pieces I tried to cut them and well they shattered breaking some of the pieces.
Since I had a problem with the Carmel breaking I decided to lay it flat on the cake rather than standing them up as is traditional.

I brushed the layers with Kahlua which did helped moisten them but wow did it add to the richness of this dessert. Everyone loved it but it was just way to rich for me and I knew we would never finish it so I took it to church. One of the older ladies at our church was telling me how much she liked it and I responded "yes but it is so rich it will hurt you" to which she followed "I like being hurt like that"


Check out all the other Tortes at The Daring Bakers Kitchen.
Thank you Angelia and Lorraine for this great challenge and once again can't wait till next month!