Dobos Torte |Nicole's Kitchen
Dobos Torte is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel .
The sides of the cake are coated with ground hazelnuts, walnuts,or almonds.
#dobostorte#doboshtorte
Dobos Torte
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Dobos Torte - is amazing, delicious, soft cake made up of eight thin sponge cake layers covered with chocolate buttercream and decorated with caramel wedges. It is the perfect showstopper dessert! ????????
Ingredients:
Sponge Cake Layers:
7 eggs, separated
1/2 cup + 1 tbsp (110 g) sugar
1 cup - 1 tbsp (110 g) all-purpose flour
Chocolate Buttercream:
8 eggs
1 1/4 cup (250 g) sugar
4 tsp (15 g) vanilla sugar
7 oz (200 g) dark chocolate, 65% cocoa
9 oz (250 g) unsalted butter, room temperature
Caramel:
1 cup (200 g) sugar
Preheat oven to 350 F (180 C) (fan).
Mark 8 circles (8-inch/20 cm) on 8 sheets of parchment paper.
Beat the egg whites.
Gradually add sugar.
Add egg yolks, one at a time.
With the mixer running on the lowest speed, gradually add flour.
Flip the parchment paper over so the drawn circles are on the side that is facing down. Spread the batter evenly between the circles.
Bake the sponge cake layers on the back of a baking pan, in preheated oven for about 5 minutes or until the edges are golden brown.
Remove the parchment paper and let cool completely.
Beat the eggs until they are light and fluffy.
Add sugar and vanilla sugar. Mix well to combine.
Cook the mixture over double boiler at low heat, stirring frequently, for about 20 minutes.
Add dark chocolate and stir until chocolate melts. Let it cool.
Beat the butter until it is smooth and creamy.
Add in cooled chocolate mixture. Mix well to combine.
Keep some of the buttercream for covering the side of the cake and for decorating.
Place first cake layer on plate and spread chocolate buttercream evenly on top. Repeat with remaining layers (all layers except one that we will cover with caramel).
Use the remaining buttercream to cover sides of the cake and to decorate.
Butter the back of a sturdy and sharp knife which you will use to cut the caramel wedges.
To make the caramel, melt the sugar in a heavy bottom pan over low heat until it reaches caramel color.
Quickly pour the caramel over the cake layer and spread it evenly with an offset spatula. The caramel hardens quickly, so you have to be very quick.
Immediately start cutting the caramel cake layer into 12 slices. First mark the wedges with buttered back of the knife then cut slices with the sharp side of the knife. Grease the knife frequently. Cool completely.
Arrange the caramel wedges at an angle on top of the piped buttercream decorations.
Refrigerate overnight.
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Professional Baker Teaches You How To Make DOBOS TORTE!
Dobos Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Makes 1 8-inch torte
Serves: 12-16
Prep Time: 2 hours
Cook Time: 40 minutes
Ingredients
Cake layers
8 whole eggs, at room temperature, separated
2 egg yolks
1 cup + 2 Tbsp (225 g) granulated sugar, divided (caster sugar)
1 tsp (5 mL) vanilla extract
¾ cup (160 g) cake & pastry flour, sifted
¼ tsp (1 mL) salt
5 Tbsp (75 g) unsalted butter, melted
Assembly
3/4 cup (100g) whole toasted & peeled hazelnuts
Plus an additional 12-16 whole hazelnuts
½ cup (100 g) granulated sugar (caster sugar)
2 Tbsp (30 mL) water
1 Tbsp (15 mL) corn syrup (or golden syrup)
Frosting
5 oz (150 g) semi sweet or bittersweet chocolate, chopped
5 egg yolks, slightly warmed
½ cup (100 g) granulated sugar, divided (caster sugar)
1 Tbsp (15 ml) water
1 tsp (5 mL) corn syrup (or golden syrup)
1 cup (225 g) unsalted butter, at room temperature
2 Tbsp (30 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
For directions please visit:
The cake will keep refrigerated for up to 4 days.
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Dobos Torte
Aprende a elaborar la tradicional Tarta Dobos o Dobos Torte. La tarta Dobos, Dobostorta o a veces denominada como “Dobosh” es de origen húngaro y fue uno de los postres de moda del s. XIX. Surgió de la mano del famoso pastelero húngaro Jozsef C. Dobos en el año 1884. La tarta consta de varias capas de bizcocho muy fino, empapados con sirope y rellena con un SMBC de moka. Para decorarla cubriremos una capa de bizcocho con caramelo y colocaremos en la parte superior.
Learn how to make the traditional Dobos Cake or Dobos Torte. The Dobos Torte, Dobostorta or sometimes referred to as Dobosh is of Hungarian origin and was one of the fashion desserts of the nineteenth century. It was made by the famous Hungarian pastry chef Jozsef C. Dobos in 1884. The cake consists of several layers of very fine sponge cake, soaked in syrup and filled with a moka SMBC. To decorate it we will cover a layer of cake with caramel and we will place in the top part.
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Dobos Torte (Receta en el blog/Recipe on the blog)
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#BakeStreet #DobosTorte #Cakes
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Dancing alone - Esther González
Corrección ingredientes bizcocho, faltaba la harina:
PARA EL BIZCOCHO DOBOS:
6 huevos L
75 g de azúcar
75 g de azúcar glas
150 g de harina floja de repostería
40 g de mantequilla sin sal fundida y enfriada
1 cucharadita de extracto de vainilla
pizca de sal
Correction cake ingredients, missing flour:
FOR DOBOS SPONGE CAKE:
6 large eggs
75 g sugar
75 g icing sugar
150 g pastry/cake flour
40 g unsalted butter, melted and cooled
1 tsp vanilla extract
pinch of salt
How to Cut & Serve Dobosh Tortes - Figi's Gifts
A dobosh torte is a delicious sponge cake that has been layered with rich buttercream & chocolate. It's easy on your taste buds, but not so easy to cut because of all the delicate layers. Fortunately, Margie is here to show you how to properly cut and serve your dobosh torte for a crisp, clean presentation. Order your own today!
Doboš torta - Dobos Torte Recipe
We had a lot of requests to translate the recipe into English, so we did. Recipe:
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Enjoy :)
Ingredients:
Biscuit 10-12 pieces
- 12 eggs
- 12 tablespoons sugar
- 12 tablespoons flour
- baking powder
Cream
- 8 eggs
- 300 g sugar
- 1 vanilla sugar
- 150 g of dark chocolate and a Milka chocolate cream
- 250 g butter
Caramel frosting
- 120 g sugar
- 10 g butter
Separate the egg whites from the yolks (12 eggs). Whisk the egg whites with sugar (6 tablespoons).Add lemon juice (half a lemon)
whisk the yolks with sugar (6 tablespoons).
Mix the egg whites and yolks and gradually add flour with baking powder.Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.The mixture should be airy. Apply the mixture on a baking sheet.
You can use baking paper.
To make the cream beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks form. Beat egg yolks with sugar. Gently stir egg yolks and egg whites. Cook the cream into two pot (steamed) and add chocolate. Beat butter on medium speed with an electric mixer until smooth, 2 to 3 minutes. Gradually beat in confectioners' sugar, scraping down bowl as needed, until well blended and smooth. Gently mix butter with cream.
To make the frosting, melt the sugar slowly until it gets a nice brown color.Now, you must act quickly:
- warm up knives
- pull it through butter
- mark lines on the caramel using a hot knife
- decorate the cake :)
Thank You for watching this video :D