My baking book wishlist never seems to subside. I add new books quicker than I can buy them. So I was excited that for my birthday, I was lucky to reduce my wishlist down by quite a few books. One book in particular I had been eyeing off for some time was Kaffeehaus by Rick Rodgers. I felt the time had come to bring this one into my home (oh, with a few other baking book orphans at the same time!). No sooner had my books arrived, then the August Daring Bakers challenge was posted. I just shook my head.
The book is a delicious journey through some of the most famous Austro-Hungarian desserts, including the Dobos Torte – five thin layers of vanilla sponge, filled with chocolate butter cream icing, and topped with wedges of caramel glazed cake. The cake 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.
I took the liberty of steering away from the typical round cake, opting instead for a more linear, rectangular version.
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.
Thank you ladies. A wonderful selection!
{ Dobos Torte } from Kaffeehaus by Rick Rodgers
* Ingredients *
Sponge cake
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
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.
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)
Finishing touches
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts
* Directions *
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.)
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.
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.
Assembling
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.
August 27, 2009 at 1:14 am
This looks amazing. I will keep it in my file of recipes to try on a day I’m feeling ambitious!
August 27, 2009 at 1:30 am
Your photos are amazing…I love the composition of the four pics together.
August 27, 2009 at 1:35 am
I have always wanted to make this since the very first time I saw one..Yours is just beautiful!
August 27, 2009 at 1:46 am
Beautiful job! Your photographs are lovely. I enjoyed baking this challenge as well. Your cake looks perfect!
August 27, 2009 at 2:16 am
Beautiful! I love the shape and the way you took a traditional classic and made it your own! Thanks for sharing!
JD
August 27, 2009 at 2:35 am
looks wonderful, as all your stuff does. i love your photography… and NOOOO don’t tell me about another baking book! lol… I too have a book collecting obsession.
August 27, 2009 at 2:41 am
Your photo’s are amazing! Beautifully done.
August 27, 2009 at 2:46 am
What luck to get the book at the same time. Your photographs are great.
August 27, 2009 at 3:09 am
Wow, it looks perfect and so arty! You did a wonderful job here! Amazing presentation!
Cheers,
Rosa
August 27, 2009 at 3:09 am
Awesome idea opting for a rectangular version: much more elegant! Your cake is gorgeous!
August 27, 2009 at 3:20 am
Your version took my breath away. It is so beautiful!
August 27, 2009 at 5:45 am
Beautiful, and perfectly shape. I always like the more rectangle, or square type of cake. So this is perfect. Well done dear~
August 27, 2009 at 6:25 am
Dobos Torte is one of my all-time favorite cakes. Quite a lot of work, isn’t it? But so worth it. My mom always makes it in a rectangle, too.
August 27, 2009 at 8:21 am
What a coincidence that you had just received that book! I love your photos and the rectangular torte, it looks beautiful. Great job again, Julia.
August 27, 2009 at 8:25 am
it is beautiful! i feel bad that i didn’t do this month’s challenge, b/c i do love dobos torte!
August 27, 2009 at 8:41 am
Beautiful cake Julia – I like the square shape.
August 27, 2009 at 8:49 am
I love how you changed the shape to rectangular! It makes it look great as you slice off those neat little slices. What a strange coincidence that you ordered the book at the same time, it was meant to be 😀
August 27, 2009 at 8:51 am
How beautiful Julia! I love the nut trail that you’ve laid across the cake and down onto the plate – like a happy Hungarian squirrel has gone on a field trip Hansel & Gretel style 🙂
August 27, 2009 at 9:19 am
Lovely creation!! Love your photos and the book is on my wish list now.
August 27, 2009 at 9:27 am
Brilliant stuff Julia! I love your linear version although I always knew you’d come up with a stunner! 😉
August 27, 2009 at 10:52 am
Beautiful torte Julia!
August 27, 2009 at 11:35 am
Beautiful looking torte Julia – the chocolate looks so tempting! Lucky you – what a great birthday present. I’ve got a book wish list a mile long now..reading blog posts recommending more books doesn’t help.
August 27, 2009 at 11:44 am
Your cake is perfect, Julia!
August 27, 2009 at 1:17 pm
Super gorgeous!
August 27, 2009 at 2:06 pm
oh my oh my! Look at the layers in that thing…layers of HEAVEN!
August 27, 2009 at 2:30 pm
Gorgeous Torta Julia…just lovely. How nice that the book arrived & the challenge coincided. Life can’t get much better than that! Much love!
August 27, 2009 at 5:40 pm
Wait, really – you ordering the book and the DB challenge being from it…?! Gotta love coincidences like that. So perfect. Always fun to try a first recipe from a new cookbook. Certainly got off to a great start. Another beautiful cake here, masterfully photographed, and now readers drooling the world over ! Challenge? No challenge for you…. !
August 27, 2009 at 6:50 pm
Beautifully done Julia!
August 27, 2009 at 7:38 pm
Wow..beautiful coating, looks perfectly delicious 🙂
I think I have to have the book too 😉
August 27, 2009 at 10:06 pm
Wonderful job
August 27, 2009 at 10:11 pm
So beautiful and creative. I love the way that you have set the caramel rectangles rakishly askew and casually sprinkled the chopped hazelnuts. Great contrast between the asymmetry and the perfect neatness of your Dobos cake strip. Really nice job!
August 27, 2009 at 10:31 pm
That’s an awesome photo and a really good cake that is quite challenging for me to make. However, I want to give a try one day.
August 27, 2009 at 11:08 pm
I love this torte, altho’ I’ve never made it myself. I may have to add this to my list of must-bakes for this fall. Beautiful photos, as usual!
August 27, 2009 at 11:13 pm
Your Dobos Torte is just beautiful. Love your shape and how you carried it through the caramel.
August 27, 2009 at 11:34 pm
very adorable cake dear!….an awesome click tooo…i will bookmark tis..will try next occasions….
August 27, 2009 at 11:43 pm
Looks beautiful. I think the rectangular cake and layers go together perfectly.
Talk about coincidence-you got to inaugrate your book as soon as it arrived! 🙂
August 28, 2009 at 12:15 am
Julia your Dobos Torte looks amazing. Very beautifully presented too 🙂
August 28, 2009 at 12:31 am
Gorgeous! Your torte is stunning, and the photos are simply beautiful =D.
August 28, 2009 at 4:56 am
Love the rectangle size! Every picture was beautiful! I’ve had that book on my wishlist, but I think you’ve convinced me to get it. 🙂
August 28, 2009 at 5:09 am
Your dobos torte looks great!
August 28, 2009 at 5:25 am
your arrangement is so simple and so, so beautiful. i love it.
August 28, 2009 at 8:08 am
All your recipes are so beautiful and amazing.
Excellent photos x
August 28, 2009 at 9:33 am
So pretty – and how serendipitous, getting the book right before the challenge was announced! My baking book wishlist never ends either 🙂
August 28, 2009 at 9:45 am
Your torte is absolutely gorgeous. I LOVE the square shape and how you styled the top layer!
August 28, 2009 at 11:20 am
what an awesome looking torte, its so pretty. The directions blow my mind, what a feat!
August 28, 2009 at 11:23 am
Wow, this torte looks so yummie, so elegant, so moist, so tasty…very nice! Great pictures!
August 28, 2009 at 12:19 pm
Oh my! It’s so perfect! Nice job, it looks great as a rectangular cake.
August 28, 2009 at 10:44 pm
Wow, it looks store bought!
August 29, 2009 at 12:56 am
ooooh julia … that looks fantastic ^^ … have a fun weekend 🙂 … XOXO
August 29, 2009 at 1:25 am
Absolutely wonderful!!!!! and as always, beautiful photography.
P.S. Finally did the macarons and will bog about it soon.
August 29, 2009 at 2:43 am
Julia, I knew your torte and photos would be spectacular1 I LOVE the way you shaped and arranged the caramel cake slices and the presentation in general is gorgeous. Also, perfect and clean, distinct layers. I know I say this a lot, but you rock!
August 29, 2009 at 2:52 am
I love yours! AMAZING!
mine kept melting in the heat of the house… I didn’t have much time to play around with photo’s! But yours looks super sweet!
great job!
August 29, 2009 at 2:22 pm
Just beautiful! … the rectangular shaped torte is probably so much easier to do …
August 29, 2009 at 3:42 pm
Awesome! Your cake is beautiful and I really love the rectangular shape. Great job!
August 30, 2009 at 1:37 am
A beautifully done cake! I love the shape and proportions and I’m sure it tasted wonderful. What a happy birthday coincidence for you! 🙂
Cheers.
August 30, 2009 at 10:19 am
What an elegant cake! I love your deep, dark, chocolate buttercream. Mine turned out quite light. I’m guessing I didn’t use a bitter enough chocolate.
August 30, 2009 at 11:35 am
Your dobos turned out simply awesome. It looks like everything came together for you perfectly. I especially love the log shape you chose, that’s the same shape of Dobos we used to get when I was a kid. Your photos are amazing as usual!!
August 31, 2009 at 3:22 am
Wow WOW WOWWOW everytime I look at that photo I just think WOW what a lovely torta and every part of it looks beautiful. Bravo and kudos to you for a wonderous torta. Cheers from Audax
September 2, 2009 at 6:01 am
Hello Julia
Amazing and Delicious looking Torte with my favourite flavours… Great job dear
I didnt got the chance to do mine, I am still pickling and canning for the markets. made so far more than 100 pounds still working on a whole bag of pearl onions cleaning and then pickling Martini pearl onions…
I will try one of your desserts soon. and let you know…