Cook with Us | Dobos Torte
Per my dad's request, I made this cake for his birthday. What dessert would you request?
Original Inspiration for the recipe:
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
1 tsp vanilla extract
7 tbsps unsalted butter
1 cup and 5 tbsps unsweetened cocoa powder
18 tbps (250 g) unsalted butter, room temperature
1/2 cup powdered sugar
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. Mix well to combine. Cook the mixture over double boiler at low heat, stirring frequently, for about 20 minutes. Add cocoa powder and 7 tablespoons unsalted butter and stir. Let it cool.
Beat the butter until it is smooth and creamy. Add in cooled chocolate mixture. Mix well to combine.
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. Butter the back of a sturdy and sharp knife which you will use to cut the caramel wedges. 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
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. Refrigerate overnight.
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Dobos Torte - A Recipe From Hungary
A versatile kitchen accessory that offers several benefits for those who enjoy baking and entertaining ????
????Give your cake a beautiful home:
Makes for a thoughtful and elegant gift for bakers and hosts, combining functionality with style.
Dobos torte, alternatively referred to as Dobosh, is a Hungarian delicacy comprising layers of sponge cake adorned with chocolate buttercream and crowned with a decadent caramel topping. This intricately layered pastry derives its name from its ingenious creator, József C. Dobos, a celebrated chef and proprietor of a renowned delicatessen located in the enchanting city of Budapest, Hungary.
Ingredients:
For the Sponge Cake:
️✨ 6 large eggs, separated
️✨ 1 cup granulated sugar
️✨ 1 cup all-purpose flour
️✨ 1 teaspoon vanilla extract
️✨ 1/2 teaspoon baking powder
️✨ Pinch of salt
For the Chocolate Buttercream:
️✨ 1 1/2 cups unsalted butter, softened
️✨ 1 1/2 cups powdered sugar
️✨ 4 oz semisweet chocolate, melted and cooled
️✨ 2 teaspoons vanilla extract
️✨ 1/4 cup cocoa powder
For the Caramel Glaze:
️✨ 1 cup granulated sugar
Instructions:
Make the Sponge Cake:
???? Preheat your oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
???? In a large mixing bowl, beat the egg yolks with half of the sugar until they become pale and thick. Add the vanilla extract and mix well.
???? In a separate bowl, sift together the flour, baking powder, and salt.
???? In another clean bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining sugar and continue to beat until glossy.
???? Gently fold the flour mixture into the egg yolk mixture, followed by the beaten egg whites. Be careful not to deflate the egg whites.
???? Pour the batter into the prepared cake pan and smooth the top.
???? Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
???? Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Buttercream:
???? In a mixing bowl, beat the softened butter until creamy.
???? Gradually add the powdered sugar and continue to beat until well combined.
???? Mix in the melted and cooled chocolate, vanilla extract, and cocoa powder until you have a smooth and fluffy chocolate buttercream.
Assemble the Dobos Torte:
???? Once the sponge cake has cooled completely, carefully cut it into 6 equal layers.
???? Place one layer on a serving plate and spread a generous layer of chocolate buttercream on top.
???? Repeat this process, stacking each layer and covering it with buttercream, until all the layers are used. Make sure to leave some buttercream for the sides.
???? Frost the sides of the cake with the remaining chocolate buttercream, ensuring it's evenly coated.
Make the Caramel Glaze:
???? To create the iconic caramel topping, melt sugar in a saucepan over medium heat until it turns a golden amber color. Pour the caramel over a greased baking sheet and let it cool until hard.
Finish the Dobos Torte:
???? Now, it's time to add the finishing touch to our Dobos Torte. Break the hardened caramel into shards and artistically arrange them on top of the cake.
????
????
????
????Give your cake a beautiful home:
Tort Dobos | Dobos torte (CC Eng Sub) | JamilaCuisine
Reteta de tort Dobos este una dintre cele mai iubite retete care se pregateste pentru sarbatori. Tortul Dobos este un desert de origine maghiara, creat de Jozsef C. Dobos si devenit foarte curand unul dintre cele mai iubite torturi ale vremii.
Tort Dobos | Dobos torte | reteta video
Tefal Masterchef Gourmet:
Mai multe retete de torturi:
Tort diplomat cu fructe tropicale
Tort trio de ciocolata
Tort diplomat
Tort de ciocolata cu zmeura
Tort tiramisu cu ciocolata
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Pentru mai multe retete video urmareste-ne pe:
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How to make Dobos Torte Recipe Hungarian Sponge Cake
Learn how to make delicious Dobos Torte or Dobosh Torte Hungarian Sponge Cake at home. I am sure you will like this recipe.
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Dobos torte - Hungarian Chocolate Cake | Roio Delights
This video will show you how to make the Hungarian chocolate cake , the dobos torte.
Ingredients:
Sponge cake
Eggs -7
Powdered sugar - 120 g
Butter - 40 g
Flour - 120 g
A little salt
Vanilla -16 g
Cream
Butter - 250 g
Powdered sugar - 200 g
Eggs - 4
Dark chocolate - 220 g
Cocoa - 30 g
Vanilla - 16 g
Instructions:
1-Beat the egg whites with salt to make a meringue.
2-When it forms, add two tablespoons of flour and mix.
3-Beat the yolks with the icing until fluffy.
4-Put the melted margarine and work.
5-With the help of a fork and gentle movements, incorporate the flour and the vanilla.
6-Gently combine the yolks with the meringue.
7-Divide the mixture into two large pans with non-stick paper and bake at 180 degrees for 10-12 minutes.
8-Beat the eggs and put them in a baking pan for 5-10 minutes to pasteurise.
9-Stir constantly so that they do not cook.
10-Melt the chocolate in a baking pan.
11-Combine the two mixtures and mix well to homogenise.
12-Beat the margarine that is at room temperature with the flour until fluffy.
13-Add the cocoa and mix well.
14-Flavor with the vanilla and incorporate the chocolate.
15-Cut the cold sponge cakes into 5-6 straight rectangular pieces.
16-Use one as a base and spread cream on top.
17-Cover with a sponge cake and repeat the process.
18-When the dessert is ready, decorate the perimeter with cream.
19-Leave in the fridge for at least 6 hours before serving.
Credits to the respective owner.
Video reused under the Creative Commons Attribution Licence.
Source:
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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