Don't miss out on preparing this classic of Hungarian pastry, also known as Dobos Torte, made with soft vanilla sponge cakes with chocolate frosting and a spectacular caramel presentation. You can't let it pass!
1 1/3 cups butter, for the filling (at room temperature)
1 1/3 cups icing sugar, sifted
120 grams chocolate, for the frosting
1 teaspoon vanilla essence, for the frosting
1 cup brown sugar, for the frosting
3 tablespoons orange juice, for the frosting
Preparation
1h
20 mins
Low
Preheat the oven to 180°C.
Beat the egg whites with the sugar until stiff peaks form. Set aside.
Beat the egg yolks until they change color, gradually add the milk, lemon zest, salt, flour, and vanilla extract.
Fold the egg whites into the previous mixture.
Divide the mixture into four baking trays lined with parchment paper and bake for 10 minutes. Let cool, and using a cutter, cut out discs of 15 cm in diameter. Set aside.
For the frosting, beat the butter with the powdered sugar, add the dark chocolate and vanilla extract.
On a rotating base, place a cake disc, using a spatula add a bit of filling without reaching the edge, place another cake disc until you have several layers. Reserve one of the sponge discs.
With the remaining frosting, completely cover the cake and refrigerate.
For the caramel, heat a Hard Titanium+ skillet from T-fal® over medium heat and when the red dot (Thermo-spot) is completely red, add the sugar and orange juice. Cook until it forms caramel, without stirring too much.
Cut the reserved sponge disc into triangles and cover with caramel, let dry and decorate the cake with the sponge and caramel triangles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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