28 elokuuta, 2009

DARING BAKERS: DOBOS TORTE

I baked the cake and took it with me on Wednesday evening, as I was supposed to start a new hobby. With a few girl friends of mine, we decided to start a sewing club. Only one of us really knows her way with knittings, crochets and all the stuff you can do with a needle and thread. And the rest of us, well, we are surely eager to learn!

However, my dear husband (aka the babysitter for the evening) had a deadline coming up at work, so I just shortly visited the group with Alli & Elsa and dropped off the cake. I have to say that after my (future) fellow crafting pals had had their salads and a few glasses of wine, was the atmosphere around the big table very focused when they all sat there knitting. Go gals! Can't wait for the next time.


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.

The Dobos Torta is a five-layer sponge cake, filled with a rich c
hocolate 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.

I'm not sure if I found the taste itself so extraordinary, but what I loved about the Dobos, were the super thin sponge cake layers. The cake looks beautiful when cut into pieces. The chocolate buttercream kind of lacked some taste, I like my cakes little more edgier, if you know what I mean. The caramel on top surely wasn't a piece of cake for me to make. I'm sure it is not intended for the cake-eater to get rid of all the fillings on her teeth, while chewing the caramel...


DOBOS TORTE

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 (SUBSTIT
UTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream:
4 large eggs, at room temperature
1 cup (200g) caster 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 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 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 rack in the top 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.
  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.
  6. 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.)
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!)

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.
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 flavor.

ENG-FIN:
Uusi harrastukseni on muutamien kavereiden kanssa perustettu ompelukerho.
Jännittää mitä luomuksia tapaamisissamme saan aikaiseksi, koska käsityö oli ainoa aine koulussa, mistä koskaan olen saanut välttävän arvosanan... Vaikka keskiviikkona lastenhoitokuviot muuttuivatkin, enkä varsinaisesti päässyt ekaan kokoontumiseemme osallistumaan, kävin kuitenkin viemässä lupaamani kakun.
Elokuun Daring bakers -haasteena oli unkarilainen Dobos Torta. Maun puolesta kakku oli makuuni vähän tylsähkö, mutta uusi tuttavuus oli erikseen paistetut superohuet kakkupohjat (en tiedä taikinan nimeä suomeksi, mutta aavistuksen tahmeampaa ja kestävämpää kuin tavis sokerikakkupohja). Kakkupaloista tulee tosi hauskan näköisiä, kun ohuita kerroksia on paljon.


9 kommenttia:

  1. Your cake turned out gorgeous! Perfectly executed in every way! Plus, it looks delicious! Great job!

    VastaaPoista
  2. Hauskan näköinen torttu. Kiva raidoitus ja muutenkin tavanomaisesta poikkeava. Mukavaa viikonloppua!

    VastaaPoista
  3. I love how perfect your layers of sponge and buttercream are--it looks delicious! :)

    VastaaPoista
  4. Kaunis kakkupala tulee kyllä tästä kakusta!

    VastaaPoista
  5. Eksyin tieltä ja löysin sinun sivut jotain muuta hakiessani. Sinullapa mielenkiintoisaa ideaa kakuissasi. Kakkukimaralla on kisat syyskuussa, oletko huomannut.

    VastaaPoista
  6. Kiitos kaikille kommenteista. And thanks lisamichele & Jill for leaving your comments!

    Ja Anonyymille kiitos kakkukisavinkistä!

    VastaaPoista
  7. The cake looks great! But then again the taste is important too... How do you work with the cup - dl dilemma?

    VastaaPoista
  8. Tuittu:
    Kakku oli kyllä maultaan hyvä, muttei kuitenkaan "erityinen". Ja tässä ohjeessahan oli cupit muunnettu grammoiksi jo valmiiksi. Muutoin esim. jenkkireseptejä käyttäessä tulee käytettyä omalla koneella olevaa converteria. Netissä varmaan löytyy vastaavia.
    (Toivottavasti suomeksi vastaaminen ok, päätin vaan kirjoittaa nuo Daring Bakers -postaukset englanniksi, kun sieltä eksyilee välillä porukkaa kurkkimaan tuotoksia.)

    VastaaPoista