Dobos Torte
April 21 2019
It is Easter weekend and baking is in full swing around here
Today I am tackling dessert for Easter Sunday, I decided to make the Dobos Torte.
It has 9 layers and a Swiss Meringue frosting – something I have never made.
I have mentioned my love for box cake mixes, they are great in a pinch and you can tweak them to jazz them up. (I like to add an extra egg, use milk always instead of water and add half a cup of sour cream or Greek yogurt.)
This cake is a two part-er, where you make a dense batter and lighten it with whipped egg whites.
I have made a few cakes like this before. The egg whites took a bit to get folded in to the thicker batter.
I baked the cakes no problem and I let them cool.
I made the chocolate swiss meringue (this is one of those bonus recipes in the back of the book)
It had a lot of steps. I first had to whisk the egg whites and sugar over simmering water until it was warm to the touch. This is difficult to gage as you over heat.
There are no photos of this step as it takes way too much focus.
Then I whipped the egg whites like crazy then added butter one tablespoon at a time. Then I added the chocolate that I melted. This was time consuming, but it came together without any trouble.
Now that the cakes have cooled and are ready for frosting, I am ready to cut each cake into 3 layers each. I used my Wilton cake leveler to trim the tops and then recruited hubby to cut them as the increments were not lining up for me and we needed to finesse it a little
It came out great, and I cut the swiss meringue with the whipped cream as per the instructions and layered this beast like it was nobody’s business.
The cakes are nice and dense and held up the multiple layers between the frosting
I covered the rest of the cake with the remaining frosting, it covered really well and was quite easy to use.
I waited until the next day to make the caramel for the dot and stick garnish.
This is definitely a “Martha” step.
Much like the mint leave of the Devil’s Food cake I made earlier.
I was not afraid to burn the sugar, but the colour was important to get correct.
It took longer to get to the right colour than I thought, and the end result was a little lighter than I wanted and how it was described.
It was little difficult to get the sticks, but the dots were easy and I only burned myself once – so a win!
This is a hit!
The cake was dense and sweet, but not too sweet and the frosting was light and airy.
It not only looked amazing when you cut into it, but it tasted so good
This cake is totally worth the effort – a real crowd pleaser
Undeniably Bakeable!
