Mini Dobos Tortas

IMG_1517Hi guys this is probably the most difficult recipe so far but its worth it. Dobos torte is a traditional recipe from Hungary but i have made this traditional cake into something easier to present and to eat. It takes quite a lot of prep and complicated techniques but if work your way reading carefully you should be fine.

Ingredients

For the Whisked Sponge

  • 6 eggs
  • 175g Caster Sugar
  • 175g Plain (All purpose flour)

For the Caramel

  • 1 cup granulated sugar

For the Chocolate Ganache

  • 225g Dark Chocolate broken into Chunks
  • 125ml Double Cream

For the Buttercream

  • 125g Unsalted butter
  • 225g Confectioners Icing Sugar
  • 1 tsp Vanilla extract

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Recipe

For the sponge

  • Preheat the oven to 180°c and line 7 swiss roll tins with greaseproof paper.
  • Crack the eggs and break until they are one colour. Whisk the eggs and sugar until combined.
  • Bring water to a boil and once simmering place the bowl of eggs and sugar over it. Whisk until pale and thick whilst on the heat.
  • Take the mixture off the heat and carry on whisking until the mixture cools and leaves a trail once lifted and dripped into a shape.
  • Sift flour onto mixture and fold in until smooth. I would recommend using a metal or plastic spatula or spoon with sharp sides.
  • Split and spread over the swiss roll tins and bake until they spring back when pushed gently.
  • Take out the cakes and leave to cool.

For the caramel slice

  • Heat a pan on a high heat until very hot and add the sugar. Don’t try it on a low heat because it wont turn into caramel
  • Keep mixing it and scraping it from the sides, so it doesn’t burn.
  • Make sure it doesn’t burn, they will form lumps but they will dissolve.
  • Take of the heat when it is all brown and they is nothing inside it.
  • Grease a sheet of greaseproof paper and place one of the cakes on top
  • Pour the caramel over one of the cakes and leave to cool.
  • When cooling rub a knife with butter and cut the edges off.
  • Rub the knife with more butter and cut into small squares.

For the Chocolate Ganache

  • Bring water in a saucepan to a boil.
  • Pour the cream into a bowl and heat it up until steam starts to appear.
  • Take the cream off the heat and place the broken chocolate into the cream and stir vigorously until in a glossy smooth texture.
  • Leave to cool stirring occasionally and place into a piping bag with a star ribbon nozzle.

For the Buttercream

  • Leave the butter out at room temperature until it softens.
  • Whisk the butter until light and fluffy and then whisk the icing sugar into a light icing.
  • Mix in the vanilla essence and then place into a piping bag with a large star nozzle.

For the assembly 

  • Cut the cake into 5x5cm squares and then split equally into stacks.
  • Pipe 9 star shaped blobs of icing between the layers and stack without any on top the the top layer.
  • Pipe a ribbon or beads around the bottom border and make a smaller square on the top layer.
  • Place the caramel cake squares on top.
  • Garnish with Hazelnuts and Walnuts.


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