Yes, we Daring Bakers are back at making cake again and we’re going Hungarian this 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 Torte (or Torta) is a 5 layer sponge cake (these cakes have been made with between 6 and 12 layers), filled with a rich chocolate buttercream and topped with thin wedges of caramel, was invented in 1885 by József C. Dobos, a Hungarian baker.
While we were expected to make the layered cake and the caramel layer was compulsory, the choices of the shape and size of our cake, number of layers in our cakes and the buttercream flavour was left to us.
For me, this cake challenge was timely, as it was my husband’s birthday this month. This cake was the centre piece at a surprise birthday get together our daughter and I organized to celebrate his birthday.
I had never heard of this cake before this challenge and wanted to retain as much of its original flavours as possible. We love chocolate and the fact that József Dobos chose that to be the main flavour in his cake helped me lean in that direction!
What had me stumped initially was that this recipe required 6 eggs for the sponge cakes and 4 eggs for the buttercream. I really had no idea if I would be successful at substituting for 10 eggs!!
However I found Bryanna Clark Grogan‘s sponge cake recipe at Vegan Yum Yum, which I used to make my sponge cakes. The recipe, which follows, is my halved and adapted version of Bryanna‘s recipe. It isn’t vegan but contains no eggs.
I didn’t have the suggested size jelly roll pans, so I used my two 8″ round cake tins. The following recipe gave me a little over 2 cups of batter. I divided the batter equally between the two cake tins, which gave me 2 sponge layers. I made the cake batter three times which gave me 6 layers in all.
I then made a rectangular sponge using the one small jelly roll pan I have, with a half recipe of batter for the caramel layer.
For the chocolate buttercream, I used the given recipe and just substituted the eggs with milk and cornstarch as in this recipe, the eggs were cooked to form a sort of custard base for the buttercream.
I also made an orange flavoured soaking by heating about 3/4 cup sweet orange marmalade with 1/4 cup water to make a thick syrup.