Dobos Torte

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.



This was a delicious challenge. I had some fun making it too. I didn't get too creative or stray too much from the original recipe. A big reason being I had enough problems with the recipe as it was.



I made this cake for the monthly birthday Party we have at Church for the Young Women. They seemed to like it.



OK... So I decided to make 2 cakes since I needed more than 12 servings. I doubled the batch of cake batter. After I made 13 layers I tossed out the rest of the batter cuz I was just plain tired of making the layers. (between the super hot weather and the hot kitchen, and having to stoop in the middle to care for children and pick-up Kiah from school, I was done) I did share the 13th layer with the kids.

Here is the batter before I smeared it into the circles

Here it is smeared out

After it is baked for 5 minutes



After I trimmed it up

Next I made the frosting. It seemed to work well, though it did seem a bit soupy so I so I set it aside.



I then moved on to caramelizing the sugar to make the top layer. Let me tell you what.... I made a big booboo here. The measurements in the recipe are not written in a way that I typically think. I ended-up having a problem with the 12 Tablespoons of water. And then add in the fact that there are 2 T in an oz. And I was doubling the recipe... well I got confused. But the problem was the warning for how quickly the "caramel" hardened had me a bit gun shy. So I decided not to double that.... except someone forgot to tell the converter in my head and I doubled the water but not the sugar. Yeah... it burned. It was gross. But I really didn't know HOW bad it was until I poured it on the cake layer. So I ruined a layer. It was at that point I cursed the fact I gave that extra layer to the kids and poured that extra batter down the drain instead of baking a few extra.



SO... I ended-up making another batch of cake batter. I figured it would be OK since that way Chris could actually have some cake... and it would be easier for me to picture. This batch whipped up a bit fluffier, but created fewer layers. *weird* It only made 5 layers. So I decided to make the 2 cakes I took to church out of 5 layers a piece and the photo cake out of the directed 6.



I checked on the frosting and it still seemed way to soupy, so I made another batch... but it was the exact same. So I stuck it in the fridge and hoped for the best.



So I caramelized 3 layers. (not together.) Did I mention how HOT it got in my kitchen? It took a long time for the "caramel" to set. So I could have made them all at once.



I then began layering the cake as directed. The frosting was a bit thin, but manageable. I couldn't find whole hazelnuts, so I used macadamia nuts. I decided to make chocolate curls for the cake. My kitchen was WAY too hot for curling... what was I thinking? So I made chocolate flakes. But I got the cakes done and in the fridge. I do wish I had dipped and/or drizzled some chocolate on the top layer to make it more decorative, but no one knew I ha that idea... until now.



The next day when I served the cakes the frosting was set nicely.



So this is what I found: make the frosting well in advance... maybe even the day before. Do not double the water for the "caramel." I also felt the lemon juice was a weird addition to the top layer. I personally think vanilla or almond extract would be nice. Don't throw away unfinished product until the product is finished! I also found the top layer was easier to eat after 2-3 days in the fridge. They were a bit softer then.



I found the cake delicious. I have thought of some other fun combos that I might try out for Christmas using some subtle mint flavor.





The Directions as I received them



So, what is the Dobos Torta (or Torte)?
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The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream 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.
Lorraine and I would like you to make this famous cake which we chose in the spirit of being Daring and Challenging us. Variations are discussed at the end of this post and as always, if you have to make substitutions for dietary or financial reasons, that is fine.
Equipment

• 2 baking sheets
• 9” (23cm) springform tin and 8” cake tin, for templates
• mixing bowls (1 medium, 1 large)
• a sieve
• a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
• a small saucepan
• a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
• metal offset spatula
• sharp knife
• a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
• piping bag and tip, optional

Prep times

• Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
• Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
• Caramel layer: 10-15 minutes.
• Assembly of whole cake: 20 minutes

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 (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

• a 7” cardboard round
• 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 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.)


A baked layer.
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. Male 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.
Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
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 flavour.

Rice with mushrooms, cuttlefish and artichokes

This month's Challenge was hosted by Olga of Olga's Recipes and Las Cosas de Olga. The recipe was Rice with mushrooms, cuttlefish and artichokes by Jose Andres, one of the most important Spanish Chefs at the moment.
He trained under well-known Ferran Adria at his three Michelin star restaurant El Bulli. José Andrés lives now in Washington DC and he owns several restaurants in Washington DC area (El Jaleo, Zaytinya, Oyamel…).
The recipe was seen on his US TV show Made in Spain.

I would have to say this recipe was very unsuccessful for me. It was unsuccessful on so many levels. First of all.... check out the date. I am posting this 4 days late!

I made the dish last night, and surprisingly Chris ate most of it, but honestly, I think his may have turned out better. His artichokes were fully cooked, mine were VERY crunchy and for the most part, impossible to eat.

I was a bit frustrated with this recipe. Well, I was more than a bit frustrated. First off, it has you make a Sofregit (a tomato based fragrant sauce with olive oil, onions, and garlic, and sometimes other fragrant veggies) and an Allioli (basically a mayonnaise made with olive oil and garlic, at least this is true of the modern version.) The problem is, it has you make a HUGE amount of these two sauces. WAY TOO MUCH.

I am a SAHM on a budget. A tight budget, of TIME. I don't have time to make a bunch of stuff I am not going to use. SO I tried making the recipe smaller, but it didn't much work. Honestly, if I am only going to use 2 tablespoons of the Sofregit..... why did I have to start with 5 tomatoes?

I used more water than was recommended cuz my rice wasn't done, but the water was... and it SURE wasn't done in the amount of time directed. Maybe I used the wrong rice.... but I have never cooked a rice (non-instant) that cooked as fast as was stated.

Chris won't eat fish, so I used potato. There were no directions for using potato, so I guessed. They sopped-up all the oil and made everything kinda mealy. I also used shrimp since both of us like shrimp.

I used too much garlic in the allioli... it was spicy. Now I have a bunch of allioli sitting in my fridge which is "bad" now because it is a day later (since it "has" to be used the same day it was made) SO why did you have me make so much!? Now, I do have to say.. Maybe the flaw was in making the modern version... but I have 3 kids... and a husband in the middle of finals.... I don't have time for the traditional method.

I really am surprised Chris ate as much as he did. He even ate mushrooms! Overall, I thought the taste was good... I just wish the artichokes were done. And the allioli was a little less biting. (It seems everything had teeth! the rice, the artichokes, and the allioli)

I am hoping it is all a bit better today as leftovers. PLEASE let this be a better meal as a leftover.


As a side note, the Daring Baker challenge for this month was perfect for dessert.... but you will have to wait a bit longer to hear how it went!ETA after lunch the next day:

I found it to be much better as a left over. The allioli was starting to separate BUT was much tamer. The rice was a little softer, but still a bit toothy. I actually found some firmer potatoes. I did reheat in the microwave and it turned out fine. The artichokes were better, not perfect but oh so much better. Now the thing I did which was great was a threw a couple of frozen raw shrimp on top. They cooked up nicely. I was surprised that they didn't turn rubbery. (I figured it couldn't be any worse than last night) The shrimp were great. They had such a nice flavor. The shrimp I cooked with the rice the night before had no shrimp/sweet flavor left. They might as well have been tofu.

The recipe as I received it

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:

• 1 Chopping Board
• 1 knife
• 1 medium saucepan
• 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
• 1 Saucepan

Ingredients (serves 4):

• 4 Artichokes (you can use jarred or freezed if fresh are not available)
• 12 Mushrooms (button or Portobello)
• 1 or 2 Bay leaves (optional but highly recommended)
• 1 glass of white wine
• 2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)
• “Sofregit” (see recipe below)
• 300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
• Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
• Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
• Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional

Directions:

1. Cut the cuttlefish in little strips.
2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
3. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
4. Clean the mushrooms and cut them in fourths.
5. Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
6. Sauté until we get a golden color in the artichokes.
7. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
8. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
9. Add all the liquid and bring it to boil.
10. Add all the rice. Let boil for about 5 minutes in heavy heat.
11. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
13. Put the pan away from heat and let the rice stand a couple of minutes.

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times
different vegetables such as peppers or mushrooms)-

Cooking time: aprox. 1 hour
Ingredients:

• 2 tablespoons of olive oil
• 5 big red ripe tomatoes, chopped
• 2 small onions, chopped
• 1 green pepper, chopped (optional)
• 4 or 5 garlic cloves, chopped
• 1 cup of button or Portobello mushrooms, chopped (optional)
• 1 Bay leaf
• Salt
• Touch of ground cumin
• Touch of dried oregano

Directions:

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
2. Taste and salt if necessary (maybe it’s not!)

Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste
Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:

• 4 garlic cloves, peeled
• Pinch of salt
• Fresh lemon juice (some drops)
• Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

1. Place the garlic in a mortar along with the salt.
2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
3. Add the lemon juice to the garlic.
4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

José's tips for traditional recipe: It's hard to think that, when you start crushing the garlic, it will ever turn into something as dense and smooth as allioli. But don't give up. It's worth the extra time and effort to see the oil and garlic come together before your eyes. Just make sure you're adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:

• 1 small egg
• 1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
• 1 garlic clove, peeled
• 1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
• Salt to taste

Directions:

1. Break the egg into a mixing bowl.
2. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
3. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
4. Little by little, add what's left of the olive oil as you continue blending.
5. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
6. Continue adding the oil and blending until you have a rich, creamy allioli.
7. The sauce will be a lovely yellow color.
8. Add salt to taste.

José's tips for modern recipe:
(1) If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify.
(2) What happens if the oil and egg separate? Don't throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.
Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, or you’re not able to eat them because of allergies, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean and remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(7) For more information on how to clean and remove the heart of artichokes, please watch this video
(8) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil and garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.