Thursday, August 27, 2009

Daring Baker's Challenge Dobos Torte and a New Baby



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.



When we were at the beach in July we met some friends who own two tortoise and Anita was so in love with them thath on the last day they gave her an egg. After almost a month I was in the kitchen fighting with my Dobos (always at the last moment !) when I heard her screaming : La tartaruga !!! And here we introduce her/he to you: we don't know the name yet because Carlo e Anita have been "discussing" since her birth but she already saw the vet and took a bath !!!


And here is the torte ! I made two minis using half the recipe but then after tasting it I did repentish : it's so good !!!



The recipe :

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.)


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.




22 comments:

Peggy said...

Natalia that looks very complicated but delicious. Our trip was really nice. Loved Florence and Venice and Pisa. Maybe next time we'll do Rome so you and I can meet!

Jill said...

I love your caramel decorations! Your torta looks delicious! That tortise is so cute! :)

Jenny said...

Lovely torte and tortoise! :) Great job on the caramel, I understand that was hard (I chickened out and made another kind...).

LegalAlien said...

Don't feel sorry that you made just two little ones: I think that we will enjoy this torte better in the fall/winter.

Benvenuto/a alla tartaruga/o!

Elra said...

Wow Natalia, you did well with this month challenge. Bravo!

How cute is that little turtle!

Jennifer said...

Wow, that caramel is spectacular! And your torte is beautiful!

What a precious little tortoise!!!

TeaLady said...

How great to make the little minis. And it looks perfect.

Valerina said...

Your torte is lovely. I like the ribbon of caramel on the top layer!

syrupandhoney said...

The turtle and your torte are both so *cute*!

BICE said...

Ciao Natalia io non l'ho potuta fare, la tua è bellissima!
complimenti!

Dajana said...

La mia zia la preparava spesso, è davvero buona. Complimenti.
Auguri alla neonata!

NQN said...

Aww how cute is that tortoise! And great job on your Dobos too! Thankyou for participating! :)

vibi said...

OH! no... you have no lesson to get from me, that daliesque caramel arabesque is crazy good looking! WOW! Very well done Natalia!

shellyfish said...

This looks so professional, Natalia! You never cease to amaze me. Seriously. I sat this one out, but I would never have had anything like this.
And that is the cutest little turtle ever!

sweetakery said...

Lovely torte great job on the caramel!, good work!

Isabelle said...

Gorgeous mini Dobos Torte - so cute!
Beautiful presention whit the caramel!

Lauren said...

Gorgeous job!! I love the caramel, and your decorations =D. The torte looks amazing!

Laura said...

Che meraviglia! Mi piace la dimensione della torta, e' cosi' adorabile.

E che fortuna che la tartaruga sia nata, e' cosi' difficile incubare le uova. Che piacere per i bambini.

rashelie said...

The floating trail of caramel is particularly beautiful.

pinkstripes said...

Your torte looks fantastic. Love the baby turtle.

Cakelaw said...

The little turtle is so cute - and your torte is pretty cute too. Well done!

Chahira Daoud said...

congrats for both, your tortoise and torta.
You should call the little baby "torta" LOL
Great job Natalia, I loved your mini torte, I think it is better to make it in mini size, your caramel decoration is amazing !!
Thanks Natalia for your kind words, looking forward for more sharing ;))
Chahira