Every 27th of the month is synonymous of challenge and baking for the famous Daring Bakers. On this very special date, members of that "bakers' club" are asked to blog about the latest recipe they had to test. For everyone who is part of this group, it is always a very special and exciting time of the month as we are finally able to reveal our creations and see those of our fellow bakers.
August's Daring Bakers' Challenge has been picked by Lorraine at "Not Quite Nigella" (Australia) and Angela at "Spoonful of Sugar" (UK) who have chosen the famous "Dobos Torta", a Hungarian speciality...
August's Daring Bakers' Challenge has been picked by Lorraine at "Not Quite Nigella" (Australia) and Angela at "Spoonful of Sugar" (UK) who have chosen the famous "Dobos Torta", a Hungarian speciality...
This Kaffeehaus (Viennese café) cake is very popular in Hungary, but also in Slovakia. It was named after it's creator József C. Dobos (1847-1924) in 1884. The "Dobos Torta or Torte" is a five-layer sponge cake, that contains Chocolate buttercream and is topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds.
Although I have been fantasizing about making this wonderful cake since very long, the choice of that recipe just fell at the worst time of the year. Imagine baking a cake with buttercream when it's 36.4° C (97.52° F) outside and the himidity level is of 73% and you apartment is like a furnace... Either you have to be stark raving mad or living in an air-conditioned house. So, when you are under the weather, very sane and you place is hotter than than the entrails of Hell, then let me tell you that it's absolutely suicidal, exhausting and it's a real pain in the neck to bake something fancy like that!!!
Although I have been fantasizing about making this wonderful cake since very long, the choice of that recipe just fell at the worst time of the year. Imagine baking a cake with buttercream when it's 36.4° C (97.52° F) outside and the himidity level is of 73% and you apartment is like a furnace... Either you have to be stark raving mad or living in an air-conditioned house. So, when you are under the weather, very sane and you place is hotter than than the entrails of Hell, then let me tell you that it's absolutely suicidal, exhausting and it's a real pain in the neck to bake something fancy like that!!!
This sweltering heatwave made everything more complicated (even what wasn't at the origin - like this cake) and transformed every little task into a big one. Not only did I lose 10 pounds while baking, but my cake was also showing signs of tiredness and melting before my eyes. After spreading a first layer of buttercream, I had to put my cake in the fridge for at least 30 minutes before I could continue adding the next layer. My incessant ballet between the fridge and the working counter was time-consuming and fatiguing. And to crown it all, my caramel didn't want to harden rapidly and prefered to start liquifying (due to the high humidity). Really nerve-racking!
After hours of fighting against the elements, I finally got my cake together. My biggest concern then was focused on the next step: immortalizing the "Dobos Torte". How was I going to take pictures of it in that heat? After getting it in and out of the fridge at regular intervals in order to avoid a total disaster (melted buttercream and suffering cake), I was more or less able to take a few decent shots.
I can tell you that after having taken my last picture of this cake (or impending doom LOL), I felt kaput, as if I had run a marathon or crossed a desert by foot. The whole experience was so laborious and nearly traumatizing. Anyway, I ended up with a presentable "Dobos Torte" that tasted heavenly, so all that suffering was not in vain!
I must say that I was very proud of my accomplishment as I was not only able to beat the heat, but also it's devastating effects and learnt how to deal with it all. Those long hours of sweating, panicking and trying to find ways to overcome the difficulties linked to the scortching heat made me a stronger baker. My "Dobos Torte" still ended up looking and tasting great no matter the obstacles.
I followed the recipe to the letter, but decided to make extra thin sponge cake layers and produced seven rounds instead of six. I also used half the quantity more buttercream that I flavored with tonka bean. All that resulted in a cake that was smooth like a pillow, ambrosially chocolatty (with a little twist of tonka) and to die for.
I really want to thank Lorraine and Angela for having chosen that long-craved Hungarian treat and helped me "master" the art of baking while going through a heatwave!!!
~ DOBOS TORTE ~
Recipe based on a recipe from Rick Rodgers' cookbook "Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague".
Equipment
2 baking sheets
9” (23cm) springform tin and 8” (21cm) cake tin, for templates
Mixing bowls (1 medium, 1 large)
A sieve
A double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
A small saucepan
A whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
A metal offset spatula
A sharp knife
A 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
A piping bag and tip, optional
Preparation times
Sponge layers: 20 mins prep, 40 mins cooking total if baking each layer individually. Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
SPONGE CAKE LAYERS
Ingredients:
6 Large eggs, separated, at room temperature
1 1/3 cups (162g) Confectioner's (icing) sugar, divided
1 Tsp (5g) Pure vanilla extract
1 Cup plus 2 Tbs (112g) Sifted cake flour (substitute: 95g plain flour + 17g cornstarch sifted together)
A pinch of sea salt
Method:
1. Position the racks in the top and centre thirds of the oven and heat to 400° F (200° C). 2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter).
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task).
Remarks:
The sponge layers can be prepared in advance and stored, interleaved with parchment paper and well-wrapped, in the fridge, overnight.
CHOCOLATE BUTTERCREAM
Ingredients:
4 Large eggs, at room temperature
1 Cup (200g) Caster (ultrafine or superfine white) sugar
4oz (110g) Bakers chocolate or your favourite dark chocolate, finely chopped
2 Sticks plus 2 Tbs (250g) Unsalted butter, at room temperature.
Method:
1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Remarks:
The buttercream can be prepared in advance and stored in the fridge for up to 5 days.
If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!
CARAMEL TOPPING
Ingredients:
1 cup (200g) Caster (superfine or ultrafine white) sugar
12 Tbs (180ml/g) water
8 Tsp (40g) Lemon juice
1 Tbs Neutral oil (e.g. grapeseed, rice bran, sunflower)
Method:
1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
Ingredients:
6 Large eggs, separated, at room temperature
1 1/3 cups (162g) Confectioner's (icing) sugar, divided
1 Tsp (5g) Pure vanilla extract
1 Cup plus 2 Tbs (112g) Sifted cake flour (substitute: 95g plain flour + 17g cornstarch sifted together)
A pinch of sea salt
Method:
1. Position the racks in the top and centre thirds of the oven and heat to 400° F (200° C). 2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter).
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task).
Remarks:
The sponge layers can be prepared in advance and stored, interleaved with parchment paper and well-wrapped, in the fridge, overnight.
CHOCOLATE BUTTERCREAM
Ingredients:
4 Large eggs, at room temperature
1 Cup (200g) Caster (ultrafine or superfine white) sugar
4oz (110g) Bakers chocolate or your favourite dark chocolate, finely chopped
2 Sticks plus 2 Tbs (250g) Unsalted butter, at room temperature.
Method:
1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Remarks:
The buttercream can be prepared in advance and stored in the fridge for up to 5 days.
If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!
CARAMEL TOPPING
Ingredients:
1 cup (200g) Caster (superfine or ultrafine white) sugar
12 Tbs (180ml/g) water
8 Tsp (40g) Lemon juice
1 Tbs Neutral oil (e.g. grapeseed, rice bran, sunflower)
Method:
1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Remarks:
I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
ASSEMBLING THE DOBOS TORTE
Method:
1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts (1/2 Cup (50g) roasted, peeled and finely chopped hazelnuts) onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake.
STORAGE
Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
I should also note that the cake will cut more cleanly when chilled.
I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
ASSEMBLING THE DOBOS TORTE
Method:
1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts (1/2 Cup (50g) roasted, peeled and finely chopped hazelnuts) onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake.
STORAGE
Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
I should also note that the cake will cut more cleanly when chilled.
****************
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!
C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.
Chez Jasmine de "Jasmine Cuisine" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)
Bon d'accord,la fabrication a été laborieuse et pénible mais waouh,quel beau et bon résultat!!!
ReplyDeleteBisous.
Caro
It looks ammmmmmazing !
ReplyDeleteIf only I can have a piece through the monitor,mmmmm...
You did a wonderful job Rosa, especially under such trying weather conditions. Well done!
ReplyDeleteRosa bless you going through all that. A very faffy cake to make never mind in the heat. The result looks wonderful. Well done
ReplyDeletewell, even with the weather you got a great result.
ReplyDeleteC'est superbement réussi Rosa ! j'aime les couleurs que tu as mises pour illustrer ta recette :)
ReplyDeleteWow, wow, wow! Amazing job, Rosa! I've never heard of this torte before but it is just stunning!
ReplyDeleteRosa, given all the challenges you had with the weather (it's Winter here so I didn't contend with the same challenges) you really exemplify Daring! Bravo and your cake looks wonderful!
ReplyDeleteI adore the Kaffeehaus what a wonderful job you've done.
ReplyDeleteSwoon for a bite!!
All the best,
Gera
I love that caramel slices!!
ReplyDeletejust a perfect delicious art work, such a show off by itself, just perfect to tempt the guests! A perfect cake for any occasion!
ReplyDeleteYour photos look wonderful Rosa! I wouldn't have known you had trouble if you hadn't revelaed it.
ReplyDeleteFantastic looking cake :)
Your cake looks amazing!!
ReplyDeleteaah Rosa this a really lovely Torte, all recipes of Daring Bakers are georgeous.
ReplyDeleteI love yours lok delicious!! xxGloria
Ta version a l'air exquise comme toujours:))
ReplyDeleteDespite all of the obstacles, your Dobos Torte looks fabulous. The caramel look perfectly shiny! Beautifully well done!
ReplyDeleteGood for you Rosa, conquering the heat and this cake challenge! It looks fantastic and I would love to be digging into a slice despite my dislike of chocolate.
ReplyDelete~ingrid
Wow! You are quite the champion for your successful and stunningly beautiful completion of the challenge. :) Looks wonderful. Time slipped away from me and I will have to do mine this weekend. Big bummer on my lack of time management!
ReplyDeleteYour torte looks picture perfect! I too found the challenge laborious and exhausting. I only wish my results were as nice as yours!
ReplyDeleteOh, Dobos torte is SO good. I used to make this but my filling wasn't quite so chocolaty. I even made a wedding cake once using my Dobos Torte recipe ... it was a HUGE hit. Haven't made this in AGES. I should give it another whirl.
ReplyDeleteI'm glad you were able to conquer the elements to make this cake. I love all the thin layers and the sugary caramel on the top. I can practically taste how good this is.
ReplyDeleteOh wow perfect finish and really tempted u all guys today..
ReplyDeletewas für ein Kunstwerk ! Liebe Grüsse.
ReplyDeleteLooks gorgeous! Love the hazelnuts on the side. And of course, the caramel!
ReplyDeleteMamma mia Rosa you did a work of- art !!!It is so beautiful ! Worth all efforts !!!
ReplyDeleteWow so beautiful and the photos are superb. You really are one of the most DARING Daring Bakers in the forums. What an effort you did not this and you learnt how to handle high temperatures while making the buttercream. In Australia it is winter (only about 20-30C) so we had it a little easier. Just love that last pix you are a wonder and it is such a joy visiting your blog you are an inspiration to all. Cheers from Audax in Australia
ReplyDeleteStunning! Absolutely stunning! Your description of your working conditions and trials were wonderfully vivid but (teaser) made me think I was going to see something all slippery and messy! But wow did you create a beauty! I'll bet it tasted wonderful!
ReplyDeleteIts a feat that you managed to beat the elements to create such a time consuming cake! It looks so spongy, and the caramel is making such a nice n shiny film. Gorgeous!
ReplyDeleteLovely looking cake! Your caramel wedges are perfect!!
ReplyDelete..ouf!!..totalement débile!!!!!les images sont trop,trop superbes!!..bravo ma chère Rosa;)
ReplyDelete~nancy xx
Ce gâteau est somptueux!
ReplyDeleteC'est drôle, tu es passée faire un p'tit tour dans ma cuisine alors que je pensais justement déposer ce p'tit message ce matin sur ton paillasson. ;-)
Bises
Blogs coup de coeurrrrrs renvoies moi ce commentaire et envoies le à tes 10 blogs coup de coeur ne brise pas la chaine!
à me renvoyer si je fais partie de tes amis.
*aucun envoi—-tu auras à travailler sur ta relation avec les autres
*2 envois—-tu es gentille,mais tu as besoin de t’extérioriser
*4 envois—-tu as bien choisi tes amies
*6 envois tu es des plus populaires et c’est probablement la raison pour laquelle tu es dans ma liste:)
Il est absolument magnifique ton gâteau. Rien que la premiére photo m'a fait salivé mais ensuite quand on voit la découpe du gâteau c'est carrément pire ! Quel beau travail
ReplyDeleteWhat a beautiful cake! It's perfect, simply and elegant.
ReplyDeletewawwww! si seulement je pouvais t'en piquer une part!
ReplyDeletebravo pour tout ce travail!
bisous
Looks perfect Rosa!
ReplyDeleteLook at those hazelnuts hanging on the cake.... drool-worthy... superb! :)
ReplyDeleteI can see that thanks to the crazy heat here in CH, you had the same challenges making this cake that I did! It still looks wonderful though, what beautiful layers!
ReplyDeleteMy goodness, sounds like you ran a dobos torte marathon! On the plus side, I'm sure you burned off as many calories as are in the cake so now you can indulge to your heart's content ;-) Looks delicious!
ReplyDeleteYour caramel blades look absolutely perfect! Your layers are also beautifully even and thin, lovely work :)
ReplyDeleteJe suis totalement impressionnée. Quelle réussite. BRAVO!!
ReplyDeleteWOW! This is a masterpiece, so irresistible.
ReplyDeleteBeautiful pictures and great presentation. Makes me want to just instantly bite in! :-)
ReplyDeleteRegards
Kris
Magnifique version Rosa, bravo !
ReplyDeleteEt bien quelle belle réalisation! Bravo!
ReplyDeleteI'm really jealous of your perfect cake and beautiful pictures, all in that heatwave. I'm afraid to say I lack your staying power. Mine turned out alright but tasted better than it looked.
ReplyDeleteYou should be very proud of yourself, Rosa! I baked my first test Dobos in the middle of a heatwave, too, and I also had to chill it between layers (I've never seen a cake slither around so much before) but I was sure that everyone would prevail no matter what craziness the weather was giving them!
ReplyDeleteYour Dobos looks fantastic! I love the roughly chopped nuts that you decorated the sides with. I wish I'd done that, but I was lazy and just bought a packet of pre-chopped!!
Rosa, magnificent. As always. :) You could NEVER tell that you were struggling with weather conditions. It was warm here, but pretty dry - fortunately.
ReplyDeletestunning! what a great challenge rosa!
ReplyDeleteYour slice of torte looks perfect and you're not "stark, raving, mad". You're just a Daring baker! :)
ReplyDeleteGiven that hot and humid weather is a year round conditon where I am, I've got used to most of my DB challenges involving long periods in the fridge.
Beautiful Dobos Torte. Well done!
ReplyDeleteUn capolavoro di bravura e ne sono certa una golosita assoluta!
ReplyDeleteBaci affettuosi
i just adore ye food photography rosa!! :) ye sponge cake sound delish and looking soo soo pretty :D wish i get a slice!! already craving!
ReplyDeleteLOL If only I could lose 10 pounds everytime I bake, but instead I gain =( Serioursly, despite the drastic heat wave, I think your cake turned out beautiful. LOL I agree with you, this cake has really challenged my baking abilities, I can't wait for the next one =D
ReplyDeleteHi
ReplyDeleteJust had to say your dobos version is beautiful
Great job!
Inbal
(also a DB)
Oh no.. you had quite a bit to deal with. Silly weather.. Your torte looks fantastic even with the hot weather.
ReplyDeleteIs must have been nerve racking baking in such hot weather! The end result is beautiful, though, and I can just imagine how lovely that torte tasted!
ReplyDeleteGreetings,
Tiina
WOW Rosa...you made a prefect & pretty torta! I love the layers & the caramel on top. Beautiful!!
ReplyDeleteBeautiful job Rosa. Perfect!
ReplyDeleteQuel ravissant gâteau Rosa!! Je suis bouche bée:)xxx
ReplyDeleteDigne d'un grand pâtissier bravo! Je ne n'est jamais osé me lancer peut-être à tort, ça a l'air si gourmand!
ReplyDeleteBeautiful cake, and great job in dealing with the heat and humidity! I've never used tonka bean, but I want to try it.
ReplyDeleteGorgeous, Rosa.So glad I could finish this months challenge :D
ReplyDeleteLa vue en coupe est absolument géniale ! Ça me fait penser au gâteau 1000 couches au chocolat noir !
ReplyDeleteAmazing! I love it Rosa, fabulous!
ReplyDeleteWow, this is so gorgeous! It looks perfectly delicious. I would love to have a taste, never tried Dobos Torte before!
ReplyDeleteThis is so beautiful! You did a fantastic job!
ReplyDeleteWonderful! Good that you won the fight. ;)
ReplyDeleteLooks absolutely stunning!
ReplyDeleteWow, this came out amazingly well. I think the heat was a huge factor in a lot of people's problems with the cake, but you definitely prevailed.
ReplyDeleteRosa, this torte looks divine...absolutely tempting...my eyes were almost going through the computer screen :-) YUMMIE! And great pictures!
ReplyDeleteWow! Your dobos torte looks fab! I was drooling here!
ReplyDeleteBeautiful, beautiful pictures! Your caramel triangles look so perfect!
ReplyDeleteI feel your pain, I made it with 39C, only because it was a little better than the 43C we had had the days before!
ReplyDeleteBut isn't it fun when you look at yourself from the outside, doing something that absurd? ;-)
il me fait craquer
ReplyDeleteWow your photos look amazing, even if you did have problems with the buttercream setting! I had the opposite problem with my buttercream in that it was almost solid!
ReplyDeleteHUMMMMMMMMMMMMMMMMMM ! tu me donnes envie !
ReplyDeletec'est terrible !
You did a really good job! It looks gorgeous!
ReplyDeletesuperbe!!!!
ReplyDeleteWonderful! looks very complicated but delicious
ReplyDeleteperfect layers & perfect crisp caramel gorgeous!
ReplyDeleteYour Dobos Tort looks so good! I have seen pictures of authentic Dobos Tort and yours looks just like them. Well done! I skipped this month's challenge:( not well done:(
ReplyDeleteOh, anything that spells T-O-R-T-E is for me! Chocolate buttercream? I don't think it gets any better. And it looks so darn gorgeous! Rosa, you amaze me! xoxo
ReplyDeleteWow this one looks nice. And cool colors again. Very nice Recipe!!
ReplyDeleteC'est vraiment réussi comme challenge. Quel travail. J'aime bien le résultat.
ReplyDeleteIl est magnifique ton gâteau! Je te comprends, nous avons eu des températures extrêmement chaudes à Montréal et je n’ai pas réussi du tout mon caramel. Félicitations pour ton beau travail!
ReplyDeletethe humidity and the heat aside, you still produce a stunning torte. Lovely photos.
ReplyDeleteMais quel travail ! le résultat est superbe, je n'oserais même pas le manger, lol ! ! bises
ReplyDeleteTu es une vraie pro Rosa. De toute beauté et terriblement tentant. J'en reste baba d'admiration.
ReplyDeleteDespite the heat, your cake looks gorgeous!
ReplyDeleteUn joli gâteau aux airs de caroussel de fête foraine, pour célébrer la fin de l'été... tout est toujours si parfait chez toi, Rosa! Bravo!
ReplyDeleteSuper effort - I don't think I have the patience for a multi layer cake
ReplyDeleteYou would never guess that you went through such tribulations with this cake. Both the photos and the cake are gorgeous!
ReplyDeleteRosa, I love the addition of tonka, so creative. and your cake turned out gorgeous! I also had a problem with humidity and had to futz with the caramel several times!
ReplyDeleteWhat a beauty of a cake! Love how you decorated the sides with chopped nuts- It's the perfect accent, and I'm sure it added great texture, too.
ReplyDeleteBravo Rosa; Encore un gâteau très bien réussi. merci pour le détail de la recette. Bises. Leila.
ReplyDeleteIl est mythique ce gâteau !
ReplyDeleteJ'aime beaucoup que l'on remette au goût du jour de beaux gâteaux traditionnels comme celui-là !
Wow Rosa!! That sounds like my idea of a living hell! I can't deal with heat much over 80°F (27°C) haha! But look on the bright side - by losing 10 pounds you could eat the whole torte! VERY well done... esp in light of your challenging set up. :)
ReplyDeleteYeah, the weather can really mess with your baking, can't it? But honestly, looking at your cake, you cannot tell that you had any difficulty while making it whatsoever. The layers, the filling, the top, look absolutely perfect.
ReplyDeleteIl est sublime et sûrement ex-ce-llent ! Bravo Rosa !
ReplyDeleteWow look at those LAYERS! So beautiful!
ReplyDeleteBeautiful! I love your photos - they're stunning. Wonderful job =D.
ReplyDeleteIl est très beau et superbement réussi.
ReplyDeleteBisous
So funny to read about another Hungarian dessert !
ReplyDeleteYour Dobos torta looks perfect indeed ! Great job Rosa !
Et excellent week-end à toi aussi !
What a beautiful cake! The color is so golden and upbeat. Fantastic work!
ReplyDeleteWonderful job with this! I also did seven layers and I hope mine looks this half this good when I cut into it!
ReplyDeleteYou always out do yourself!
ReplyDeleteYour torta looks amazing as usual!!
ReplyDeleteYeah, those 10 pounds you lost. I have them right here. I gained them on my eyeballs.
ReplyDeleteSoooooo yum!
Wow.....that an awesome torte recipe.....drool worthy pics...love the crunchy taste given to it...
ReplyDeleteRosa, I had the same problem, it was so hot! This is a cake to make in the winter for sure.
ReplyDeleteYour cake looks beautiful despite the heat. Great job!
Your torta makes my mouth water!! Another amazing showing by you
ReplyDeleteoutstanding. superb. splendid. exquisite. i'm so impressed, rosa, and so jealous of every person who got to put a forkful of this into his or her mouth. :)
ReplyDeleteWhat a perfect looking Dobos Torte, Rosa! :)
ReplyDeletewaoooooooooooooooow il est magnifiiique !
ReplyDeleteOh Rosa your cake is lovely! It sure looks like it would be worth baking in a heatwave. Great job on the challenge!
ReplyDeleteabsolutely beautiful!!!
ReplyDeleteI'm glad it was worth the effort Rosa. My boss made us a Dobos cake on a special occasion..a Hungarian treat.
ReplyDeleteAbsolutely awesome and delicious.
ReplyDeleteBeautiful pictures. Congratulations on your work x
Merci pour la découverte de cette merveille que je ne connaissais pas.
ReplyDeleteRosa, your Dobos came out wonderful despite your fight with the elements. I love the layers! Great job as always!
ReplyDeleteI have seen these on many of the blogs but yours is the first one, I remember seeing the layers. They make me want to eat right away. What a beautiful dish.
ReplyDeletequel magnifique gateau !!! bravo !
ReplyDeletesinfully gorgeous. Looks like it comes straight from a cooking magazine :)
ReplyDeleteRosa darling, as always, your creations are perfect.
ReplyDeleteNB - can you please remove the badge for my book given that the contract has been terminated and I am in the process of seeking a new publisher. Thanks for the support and I will keep you updated.
Ma soeur avait fait ce gâteau, il y a bien des années de cela, et j'en ai encore l'eau à la bouche. Le tien semble magnifique. BRAVO!
ReplyDeleteThat torte looks so good!
ReplyDeleteAw, Rosa, I also despise baking in unbearably-hot temperatures. But the fact that you lost 10 pounds baking that gorgeous masterpiece, will, in turn, allow you to savor every last, sinful calorie, without an ounce of guilt.
ReplyDeleteBaking in the heat is a damn NIGHTMARE!!! I had the same struggle. Your torte looks beautiful!
ReplyDeleteFABULOUS! As always!! :)
ReplyDeleteFun photos! I love the green and pink. I really like the nuts up the side of the torte too. Beautiful!
ReplyDeleteJudging from your pictures, no one would be able to guess that you had so many problems with this! It looks great :)
ReplyDeleteOhhh my god, ça c'est à mourir!!!!!
ReplyDeleteRosa, I think yours looks the most professional of all the ones I've seen. The layers are so straight and so un-messy!
ReplyDeletegosh, this calls for seriously daring bakers! i cannot imagine making this in the ever-hot malaysia weather though...so i guess i just have to admire your beautifully immortalized torte :)
ReplyDeleteWell done ERosa. I had to sit this one out. But very nice.
ReplyDeleteThat's amazing, very well done as always!!
ReplyDeletetout simplement magnifique.
ReplyDeleteThis is fantastic. What a great take on the chocolate version. On my to-do list
ReplyDeleteWell Done! Finally I saw someone to make the original and traditional recipe :) I was horrified what I saw as Dobos cake on the internet, but yours looks nice and probably taste good too! Two tiny things which makes this recipe even better :) 1, for the cream you should warm the eggs and the sugar to 80C° on double boiler and then beat until cool, than the rest with the chocolate and the butter as you wrote it. 2 the top caramel, you only need sugar no need to put water in it, maybe a tiny bit of vinegar, to work easier with the caramel.
ReplyDeleteVishing the best for you from Hungary :)
Mmmmmmmmmmmmmmmmmmmmmmmm
ReplyDelete