by Heather Harris Brady
In the spirit of scholoktoberfest, I decided to open with this picture of Cafe Aida. The gorgeous Viennese cafes with these jewel-like dessert displays are my idea of heaven on earth. Since I’m still not 100%, I’ve had to do this post in two halves. Today we’ll cover the cake layers and this weekend we’ll do the final assembly. While Dobos torte is originally of Hungarian parentage, today it’s a staple of fine dessert cases the world over. This recipe comes from Rick Rodgers’ Kaffeehaus cookbook, which I highly recommend. I’ve included a few little shortcuts.
Dobos Torte, Makes one 9″ Torte
For the cake layers:
1-1/3 c. powdered sugar
2 c. all-purpose flour
2 t. vanilla
Preheat the oven to 400 and lay out six 12″ squares of waxed paper.
Stack them and trace the bottom of a 9″ pan on top. Cut them into six 9″ circles and set them aside.
Separate the eggs. In one bowl, combine the egg yolks, 2/3 c. powdered sugar and the vanilla.
Beat for 3-5 minutes with a mixer, until it falls from the beaters in a thick, pale yellow ribbon (the au ruban stage).
In another bowl, beat the whites until they form soft peaks, gradually add the remaining powdered sugar until you get a stiff, glossy meringue.
Fold 1/4 of the whites into the yolks to lighten them. Then fold the lightened yolks into the rest of the meringue.
Sprinkle half the flour on top and fold it in.
Then repeat with the remaining flour.
I’m using the bottom of my springform pan here, but you can just put your circles of waxed paper directly onto cookie sheets. You might have to do these in batches. Spread 1/6 of the batter on each circle.
Bake for about five to eight minutes, until the top is barely brown.
Peel the paper off while the cake is still hot, and turn the cake layer upside down on the paper to finish cooling. When you’redone you’ll have a pretty stack of six sponge layers.
Over the weekend we’ll turn this beautiful pile of layers into our first torte. See you soon!
One year ago: Chocolate Oatmeal Cookies