Dobos Torta
A classic Hungarian layer cake featuring delicate sponge cake, rich chocolate buttercream, and a distinctive caramel top. This elegant dessert is perfect for special occasions, offering a delightful contrast of textures and flavors.
En original oppskrift av Forkin
- Total tid
- 5 t 15 min
- Porsjoner
- 12
- Vanskelighetsgrad
- Vanskelig
- Per porsjon
- 741 kcal
Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
cake
- 12 stk.egg, separated
- 240 ggranulated sugar
- 200 gall-purpose flour, sifted
- 170 gunsalted butter, melted, cooled
buttercream
- 340 gunsalted butter, room temperature
- 170 gpowdered sugar, sifted
- 170 gdark chocolate, melted, cooled
- 30 gcocoa powder, sifted
- 1 tsvanilla extract
caramel topping
- 200 ggranulated sugar
- 15 gunsalted butter
Utstyr
round cake pans · sharp knife · offset spatula · large bowl · wire rack · parchment paper · oven · stand mixer · heavy-bottomed saucepan
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 180°C (350°F) and line 6-7 round cake pans (20cm/8-inch) with parchment paper. If you only have one or two pans, you will need to bake in batches.
Omtrent 10 min
Kokkens tips: Using multiple pans allows for faster baking and less risk of deflating the batter between batches.
- 2
In a large bowl, beat the egg yolks with half of the cake granulated sugar until light and creamy.
Omtrent 5 min
- 3
Gently fold in the sifted all-purpose flour and the melted, cooled cake unsalted butter into the egg yolk mixture until just combined.
Omtrent 3 min
Kokkens tips: Do not overmix, as this can develop the gluten and make the cake tough.
- 4
In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining cake granulated sugar, continuing to beat until stiff, glossy peaks form.
Omtrent 7 min
Kokkens tips: Ensure your bowl and beaters are completely grease-free for best results with egg whites.
- 5
Carefully fold one-third of the egg white mixture into the egg yolk batter to lighten it, then gently fold in the remaining egg whites until no streaks remain.
Omtrent 5 min
Kokkens tips: Use a light hand to preserve the airiness of the egg whites.
- 6
Divide the batter evenly among the prepared cake pans, spreading it thinly.
Omtrent 3 min
Kokkens tips: Aim for about 1/4 inch thickness for each layer.
- 7
Bake each cake layer for 8-10 minutes, or until the edges are lightly golden and the center springs back when gently touched. Cool completely on a wire rack.
Omtrent 45 min
Kokkens tips: Bake in batches if necessary, keeping an eye on the oven to prevent overbrowning.
- 8
To make the buttercream, beat the room temperature buttercream unsalted butter in a stand mixer until light and fluffy.
Omtrent 5 min
Kokkens tips: Room temperature butter is crucial for a smooth buttercream.
- 9
Gradually add the sifted powdered sugar to the butter, beating until well combined and smooth.
Omtrent 3 min
- 10
Stir in the melted, cooled dark chocolate, sifted cocoa powder, and vanilla extract until fully incorporated and the buttercream is homogenous.
Omtrent 3 min
Kokkens tips: Ensure the chocolate is cooled to avoid melting the butter.
- 11
Assemble the cake by placing one cake layer on a serving plate or cake stand. Spread a thin, even layer of chocolate buttercream over it.
Omtrent 10 min
Kokkens tips: Save a small amount of buttercream for the sides of the cake.
- 12
Repeat with the remaining cake layers and buttercream, stacking them neatly. Reserve the best-looking top layer for the caramel topping.
Omtrent 5 min
- 13
Once stacked, use the remaining buttercream to lightly coat the sides of the cake.
Omtrent 5 min
- 14
For the caramel topping, melt the caramel topping granulated sugar in a heavy-bottomed saucepan over medium heat without stirring.
Omtrent 5 min
Kokkens tips: Swirl the pan gently if needed to ensure even melting, but avoid stirring with a spoon.
- 15
Once the sugar has completely melted and turned into a rich amber caramel, remove from heat and quickly stir in the caramel topping unsalted butter.
Omtrent 2 min
Kokkens tips: Work quickly as caramel can harden fast.
- 16
Pour the hot caramel over the reserved top cake layer, spreading it quickly and evenly with an offset spatula.
Omtrent 1 min
Kokkens tips: The caramel sets quickly, so speed is essential.
- 17
While the caramel is still warm but beginning to set, score it into 12 equal wedges using a sharp, lightly oiled knife.
Omtrent 2 min
Kokkens tips: Scoring prevents the caramel from cracking unevenly when cutting the cake.
- 18
Carefully place the caramel-coated top layer onto the assembled cake.
Omtrent 1 min
- 19
Refrigerate the Dobos Torta for at least 3 hours to allow the buttercream to set and the flavors to meld.
Omtrent 3 t
Per porsjon
Næringsinnhold
- Kalorier
- 740,7kcal
- Protein
- 10,4g
- Karbohydrater
- 74,1g
- Fett
- 46,4g
- Fiber
- 2,3g
- Sukker
- 58g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store the Dobos Torta in an airtight container in the refrigerator.
Empty if eaten cold
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