Posted by Gerard on October 15, 1998 at 09:32:13:
In Reply to: Re: Dobos Torte icing problem posted by Gerard on October 15, 1998 at 06:22:31:
A couple of other things that make it easier to cut, first before cutting use the back of the blade (greased) in a cutting motion to force the caramel out of the cut line, you usually need to repeat this at least twice as the sugar starts to set.
You'll notice the caramel flow back into the cut line the first time but the second time you go over it it starts to stay put leaving a nice slot to cut them apart, if you try to cut through the caramel before making slots the sugar will stick to the blade and I think thats what is tripping you up.
Use a heavy knife with a thick back on it, I use a stainless french knife thats approx 1/8th inch on the back of the blade, that really forces the caramel out of the cut line, then when you finally go back to cut theres very little caramel to crack.
I worked with a good Polish pastry chef and picked this method up from him, I know he was good because he was fat and old. ;)
Cheers, Gerard.