|By nicole on Wednesday, June 09, 1999 - 08:04 am: Edit|
I'm looking for an authentic recipe for the
Dobos Torte...also, I'd really like to know
if anyone knows if there are any good
hungarian bakeries in London.
I'd be grateful for any advice...many thanks,
|By Southern (Southern) on Wednesday, June 09, 1999 - 08:39 pm: Edit|
Check out this one: Click me!
|By Hans (Hans) on Friday, June 11, 1999 - 10:11 pm: Edit|
Don't know about London. Last time I was up the Themse was in a Schnellboot to drop torpedos, no time to grab dessert|-) but I have a genuine recipe from a Hungarian pastrychef, good too.
* Exported from MasterCook *
Recipe By : HWK, CMC
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Tortes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Almond Paste -- Mix with sugar
12 oz Egg Yolk
8 oz Sugar
12 oz Cake Flour
16 oz Egg White -- Meringue
1 tsp Salt
8 oz Sugar
Sponge Cake Method.
Smoothen Almond Paste with Sugar and part Yolks.
When lumps are out, continue whipping until creamy light.
Make Whites and remaining sugar into Meringue.
Fold in with triple sifted Flour.
Spread into 10" circles on greased and floured parchment.
Bake at 400F for 15 minutes.
Use best crcle for topping with light Caramel.
Cut immediately with greased cake divider or knife, before caramel hardenes.
Assemble with whipped Chocolate Ganache made of 2 parts Couverture and 1 part Cream. Whip fluffy after cool.
Decorate outside with Toasted, Sliced Almonds or Crushed Krokant.
There are usually Seven layers to this Torte.
It can also be made in strips by baking like a Sponge Sheet and cutting.
- - - - - - - - - - - - - - - - - -
|By Morgane on Thursday, July 01, 1999 - 09:26 pm: Edit|
Wrong wrong wrong!!
Almond paste in a dosbostorte?? I don't think so.
A buttercream without egg yolk? No way! And crisco or margarine?? With powdered sugar??This is discusting! Where is the quality in this??
Let me say a buttercream is made with a sugar syrup, fresh butter, egg yolk and good quality cocoa.
Sometimes you americans amaze me. If you want the real recipe, either invest in a austrian pastry book or ask me I will post it.
|By oliver on Thursday, July 08, 1999 - 11:18 am: Edit|
Post your recipe for the Dobos Torte. I have several versions in my Hungarian books and would like to see the Austrian interpretation of this classic.
|By Morgane on Wednesday, July 14, 1999 - 11:11 am: Edit|
When you ask for a favour from someone you do not know. It really help to ask nicely instead of just barking order like you do. To give you my recipe I'd have to translate it first and honestly the way you ask for it I don't see why I would spend a hour on a traslation for someone who can't be bother to say please or thank you.
|By Fata on Wednesday, July 14, 1999 - 05:20 pm: Edit|
Please, Please, Pretty Please Morgane.
Would you? Could You.
I'm begging you on bended knees.
Please post your recipe, I cannot go on living without it and will kiss your touschie for the rest of my unworthy life.
|By jeee2 on Thursday, July 15, 1999 - 02:10 pm: Edit|
For 7 sheetpans , this version is cheaper with no almond paste but its quite good.
whip yolks with 1 1/2 lbs sugar.
stir in 2 lbs bread flour.
add 1 1/4 cups heavy cream.
Whip whites and fold into base.
Spread thin on the backsides of 7 sheetpans, no paper , just butter and flour.
400 10-12 mins.
Assemble with choc buttercream, ganache or I prefer coffee buttercream with alternate layers of apricot.
Caramel for top layer(done on table and placed on cake later) let caramel start to set on layer, then use back of knife (greased) to score cut lines, do this a couple of times as the caramel cools and only do the actual cuts when the caramel stops flowing.
Most pastry cooks just do chocolate for top layer as the caramel requires more skill than they have.
Its really very good cake.
The version with almond paste is authentic , just not done commercially.
|By Southern (Southern) on Monday, July 26, 1999 - 03:08 pm: Edit|
I, for one, would greatly appreciate any efforts that you might care to make in order to translate and post your recipe for Dobos Torte. Your offer is a most generous one, and I only hope that the heathens among us have not offended you so much that you have left the board. Please, pay no attention to the rude ones!
P.S.: Is there a particularly good book on Austrian pastry that you could recommend, as well? One scarcely knows where to begin ...
|By oliver on Wednesday, July 28, 1999 - 06:19 pm: Edit|
Well, since Morgane is a little thin skined and has whimped out or perhaps he really doesn't have a Dobos recipe here's mine. This is a very rich and delectable cake, originally from Budapest
10 egg yolks
6 ounces granulated sugar
1/3 cup heavy cream
8 ounces bread flour
10 egg whites
Beat egg yolks and sugar together until thick. Gradually add heavy cream, and stir well to blend all ingredients. Add bread flour, sifted. Mix thoroughly, and fold in stiffly beaten egg whites.
Butter heavily the bottom of seven 12-inch layer-cake tins (or use spring-form molds). With a flexible spatula spread with a thin layer of Dobos Mix. Bake at 400F for 10 to 12 min., or until done.
continued next message:
|By oliver on Wednesday, July 28, 1999 - 06:22 pm: Edit|
Sandwich six layers together with a rich chocolate Buttercream or Ganache Cream. Ice the remaining layer with Caramel Sugar, spreading it on with a spatula. Cut layers immediately into twelve equal pieces with a buttered knife. Mask the cake entirely with chocolate Buttercream and place over the top the twelve cut triangles coated with the Caramel Sugar. A little dot of chocolate Buttercream under each one will help to make it stand up.
In some cases the Dobos Torte top is simply coated with melted Couverture of sweet chocolate.
Dobos mix can also be spread over regular 18 x 24 inch baking sheet pans and sandwiched together with chocolate Buttercream. Cut in long narrow strips, ice with Couverture, and cut to size. For seven baking sheet pans, multiply the formula above by 4 (this is another version fo Seven-Layer Cake.)
|By Southern (Southern) on Friday, July 30, 1999 - 01:10 pm: Edit|
Sounds wonderful, Oliver! Any suggestions on preparing a nice buttercream to go with that delectable cake? Many thanks ...
|By Morgane on Monday, August 02, 1999 - 12:20 pm: Edit|
What a temper you have Oliver
Guess you never heard of a little something call vacation. I have been away for the last 4 weeks enjoying myself. Maybe you should try it might improove your temper.
There was a article on abuse in the industry, I'd hate to be in your kitchen. You seem to have a knack for insulting people. If you think this will get you anywhere you have a lot to learn. You will gain more by being nice to people. Try it you'll see.
One last thing, I am not a he but a she.
|By joena on Monday, August 02, 1999 - 03:14 pm: Edit|
Now, now, children. All this bickering for sharing a Dobos torte recipe. Just keep baking happily and peacefully. Oliver, much thanks for sharing your recipe---and Morgane, you should lighten up, it's a pastry forum not a children's playground.
|By Anonymous on Monday, August 02, 1999 - 08:29 pm: Edit|
Funny I think Oliver is the one who is out of line. He had no business insulting Morgane. We are each entitle to our opinion.
|By George (Admin) on Monday, August 02, 1999 - 08:50 pm: Edit|
OK, enough is enough.
It's way off topic.
This thread is closed due to lack of relevant content.