Ancestral Inheritance Menu Dobos Torte

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Dobos Torte

"The word 'dobos' way 'like a drum' in Hungarian. However, this cake is named after its author, Hungarian pastry chef Josef Dobos."

Ingredients :

9 egg whites
eight egg yolks
1 cup white sugar
1/four cup milk
1 tablespoon lemon zest
1 pinch salt
1 half teaspoons vanilla extract
1 half of cups sifted all-cause flour
half tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H

Preheat oven to 400 levels F (205 stages C). Have geared up two 10-inch cardboard circles. Generously grease a 9-inch springform pan with gentle butter, and dirt with flour.
Beat the egg whites till frothy, and step by step upload 1 cup sugar. Beat simply to tender peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
Spread 1 1/three cups batter into the organized pan. Bake for about five to 9 mins, or until small, brown spots begin to seem on cake. Remove the cake from the oven, and dispose of layer from pan with a spatula. Dust the cake gently with flour, and place on a rack to cool. Grease pan once more, and repeat this process until all of the batter is used, about 6 times extra. Place the layers among wax paper, and cowl with a towel. Chill layers for some hours. Make the Chocolate Buttercream.
Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cowl with the buttercream, and then press down with any other layer to make a good seal. Repeat this with the remaining layers, however reserve one layer. Wrap the cake in plastic, and relax for at the least 6 hours at the side of the remaining buttercream. Grease the opposite cardboard spherical with the shortening, and area the closing layer on it.
Place 1 cup sugar right into a non-stick skillet over medium warmness. Allow sugar to cook until the edges appearance melted and brown. Begin stirring with a timber spoon. Cook until the sugar end up an amber coloration, and is smooth. Carefully pour the caramel over the pinnacle of the final layer, and spread to the rims with an oiled knife. Quickly, using an oiled knife, indent the pinnacle of the caramel into sixteen wedges. Allow to cool barely, after which retouch the indents with the knife again. Place layer onto a counter pinnacle dusted with sugar, and permit the caramel to cool completely.
Place a few more buttercream on top of the chilled torte, and pinnacle with the caramel round. Frost the perimeters with the remaining buttercream. Chill the torte before serving.

Notes :

Get the recipe for Chocolate Buttercream.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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