Posted by Gerard on October 15, 1998 at 06:22:31:
In Reply to: Dobos Torte icing problem posted by Oliver on October 14, 1998 at 17:39:14:
: Does anyone have a another method for cutting the burnt sugar icing on Dobos Torte. The one and only method I know requires taking a thin cake layer and pouring the icing on top, then working quickly make your cuts. Usually the icing sets up before I am done and also the icing warps the thin cake layer so it is less than ideal for assembly.
I suspect maybe you are getting held up trying to cut it, are you greasing the knife REAL good, I wipe the blade with crisco.
We made it in sheetpans, cut in 5 strips. That way the top layer is 5 sheets long and you lay them out end to end and start pouring caramel quickly from one end to the other then go back down with spatula and back again with the knife, you can cut 60 slices before the caramel starts to crack.
Maybe the caramel is too thin if it curls, anyway you can just make it part of the design, its a good skill to make the weird stuff look elegant.
Anyway , I think its a lot quicker making a long strip compared to a round type but if you need round cakes...
Cheers, Gerard.