Multiple choice Dobos Torte for the Daring Bakers

DB, matcha, vanilla, challenge, Dobos, salted chocolate

You should have seen my face when I read about the August challenge. M asked what’s up. And I started laughing.
“Do you know what is the challenge”
“No”
“You would not believe it. It’s Dobos…”
“Really??!! Our Dobos torte?”
Why our? Because where I live, part of the people are Hungarians. The Dobos is almost like our national cake and you can buy it from every pastry shop and for sure it will be on the menu for every celebration.
So, you guessed: I was not going to follow the original recipe. There is also one more reason for not following it: I do not like buttercream. There, I said it. And I was relieved to find out that I am not the only one – Fanny, from Foodbeam said it as well some time ago.
So, after taking this off my chest, I can go on with the post.
I am quite proud of myself because this month I managed to finish one week early. I am writing the post on the 27th, but the cake is gone. We had it for our 9 year wedding anniversary that was yesterday.
I opted for 3 cakes: one matcha and vanilla mousse, one salted caramel mousse and salted caramel ganache and one lemon mousse and blackberry jelly. All 3 cakes were covered with salted caramel ganache and decorated with caramel “free forms” (that melted quite fast). After the taste test, the matcha version was the winner (2:1). M and my daughter, both loved the matcha one (it is light and flavorful). I liked all of them (even if I consider the caramel/ chocolate one really heavy and sweet for this time of year), but I voted for the blackberry one.

“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. “
Thank you Angela and Lorraine for the challenge and for allowing variations from the original.
Thank you Lis and Ivonne for the wonderful group you have managed to gather. Every month I am more and more amazed of the marvelous phenomenon that the DB group is.

DB, matcha, vanilla, challenge, Dobos, salted chocolate

For the 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

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 center 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.)
*I baked it in an a sheet pan and when cooled I cut out 3.5 in circles that fitted my cake rings

For the matcha/ vanilla mousse

3 egg yolks
4 g gelatin
100 g sugar
50 ml water
250 ml heavy cream divided
1 vanilla bean
5-10 g matcha powder

Place the water, sugar and vanilla bean in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.
Once the sugar syrup reaches 238 F, remove the bean (you can scrape it later into the mousse), and with the slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases the volume, thickens and cools.
Divide the cream in half. Add the matcha powder to one half and whip to soft peaks. Whip the other half as well. Divide the pate a bombe above in half. Add the matcha whipped cream to one half and carefully fold it in. Repeat with the second halfs.

Place the first cake circle into the ring layered with rhodoid. Brush it with a simple vanilla syrup. Pipe matcha mousse and level. Top with the second cake circle, brush with syrup and pipe vanilla mousse. Repeat for all the cake layers. Refrigerate until set and then coat it with the salted caramel ganache (recipe will follow).

tiramisu, coffee, dipping sauce

For the lemon mousse
3 g gelatin powder
cold water for the gelatin
205 ml milk (either whole or skim or part skim)
1 vanilla bean
2 large egg yolks
35 g brown sugar
25 g cornstarch
40 ml lemon juice
165 ml whipped cream

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Place the milk and the vanilla bean on medium heat and bring to a boil. In the meantime mix the egg yolks and the sugar. Add the cornstarch and mix well. When the milk is boiling, take it off the heat, remove the bean and scrape the seeds in the milk. Slowly pour the milk over the yolks, whisking continuously. Return to low heat and cook until it thickens. At this point add in the lemon juice and cook another 30 seconds or so. Melt the gelatin (in the microwave on LOW or over a pot of boiling water) and immediately add it to the milk – lemon mixture. Let it cool to room temperature, and when cool enough add the whipped cream.

For the blackberry jelly
600 g blackberries
80 g sugar
12 g gelatin powder

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Place the fruit and sugar in a sauce pan over medium heat and cook until the sugar melts. Puree in a food processor. Add the gelatin to the fruit puree. Let cool to room temperature. Pour into a pan lined with parchment paper and freeze. When frozen, cut out circles the same size as your cake layers.

Place the first cake circle into the ring layered with rhodoid. Brush it with a simple lemon syrup or with Limoncello. Place one fruit layer over the cake and then pipe lemon mousse over. Repeat with all the layers. Refrigerate until set. When set, coat it with salted caramel ganache (recipe will follow).

tiramisu, coffee, dipping sauce

For the salted caramel mousse
100 g sugar
3 g powdered gelatin
25 g butter
240 ml cream divided
fleur du sel

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Heat 60 ml cream and keep it warm. Have the butter at room temperature. Make a dry caramel with the sugar. When the caramel is ready, add the butter and combine, then add the cream. Take care and pour it slowly as it can overflow. Replace the pan over medium heat and stir until all the caramel is melted. Take off the heat and stir in the gelatin. Add a pinch of fleur du sel. Let cool to room temperature. Whip the rest of the cream to soft peaks and hently fold it into the caramel mixture.

For the salted caramel ganache
150 g bitter sweet chocolate
200 g half and half
50 g butter
10 g honey
110 g sugar
50 ml water
fleur du sel

Place the chocolate in a clean, dry bowl and set aside. Heat the cream and keep it warm until the caramel is ready. Have the butter at room temperature.
Place the sugar, honey and water over medium high power, cover and cook until the sugar is dissolved. Uncover and cook until the mixture turns a deep amber color. Take off the heat and add the butter. Then add the cream. Pour it slowly as it may overflow. Replace the pan over medium heat and stir until all the caramel is melted. Take off the heat and pour it over the chocolate. Let it sit for a minute and then stir to combine. Add the fleur to sel.

Place the first cake circle into the ring layered with rhodoid. Brush it with caramel liqueur (Bailey’s). Spoon some ganache and level. Pipe caramel mousse and level. Repeat with all the cake layers. Refrigerate until set and then coat it with ganache.

For coating, use the ganache when it has around 114-116 degrees F for best results.

12 responses to “Multiple choice Dobos Torte for the Daring Bakers

  1. iulia guillot

    Congrat for the event – many happy years to come!!!:) and congrat for the cakes:) they make my mouth water!!!!on Augut 26th I also celebrated my birthday – last one starting with a 2:((((( – but I overcame this shortcoming with the help of a delicious restaurant dinner and of an even more delicious dessert: hot chocolate cake – I loved the hot filling and the caramel topping. Unfortunately I don’t have an oven of my own – our kitchen is so small that it just doesn’t fit in!!!!! so I’ll have to satisfy my crave for sweets with your blog and photos:) Which works too:)))) muaaaaaaah

  2. OMG, matcha and vanilla mousse, salted caramel mousse and salted caramel ganache and lemon mousse and blackberry jelly??? I would definitely start with the caramel, hands down. They all look gorgeous, 5-Star desserts gorgeous! Your matcha sponge turned out so much more lovely than mine..I think I added too much! Amazing job..I’m awed!

  3. Absolutely beautiful combinations of color and flavor on your mini Dobos tortes. Fabulous. Let’s hear it for non-traditional! On the buttercream issue, I’ve found it’s more about which recipe is best to work with. I try a different on each time I make it and have a tendency to like those that have less butter and are light and fluffy without being tooth-achingly sweet. But yep, I can live without it too.

  4. Your mini Dobos are beautiful – the lemon mousse and the blackberries is really tempting! These are my favorite of all those I have seen! Beautiful presentation – love your caramel “free forms”!

  5. pragmaticattic

    Wow!! Three amazing flavor combinations! And your presentation is stunning. Love it.

  6. Those are all stunning! I would probably go for the matcha one as well but the blackberry one has such striking color!

  7. I think that these mini-tortas are just stunning. Each is a work of art in itself. Wonderous effort and marvellous result. Bravo and kudos to you. Cheers from Audax in Australia

  8. Sorry I forgot congratulations on your 9th wedding anniversary.

  9. Thanks a lot Audax. You are so kind.

  10. Pingback: Feladat: dobostorta « Moksha

  11. Nice job. They all are fantastic combinations.

  12. Pingback: Macaroner for the DB challenge « SweetToothFairy Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s