So, what is the Dobos Torta?
So here it freely is for you to try too...
Sponge cake layers
6 large eggs, separated, at room temperature
1 ⅓ cups confectioner's sugar, divided
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sifted cake flour
pinch of salt
I added hazelnut paste to the buttercream to really amp up the flavor, for this cake became a birthday treat for a friend that adores hazelnuts.
1 cup superfine sugar
4oz dark chocolate, finely chopped
⅓ cup hazelnut paste
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature
1 cup superfine sugar
12 tablespoons water
8 teaspoons lemon juice
1 tablespoon grapeseed oil
7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup peeled and finely chopped hazelnuts
Directions for the sponge layers:
1. Position the racks in the top and center thirds of the oven and heat to 400F.
3. Beat the egg yolks, ⅔ cup of the confectioner's 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.
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining ⅔ cup of confectioner's sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about ¼ 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;
5. Line one of the baking sheets with a circle-marked paper.
Using a small offset spatula, spread about ¾ cup 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 center and the edges are lightly browned. While this cake bakes, repeat the process on the other baking
Directions for the chocolate hazelnut buttercream:
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about 5 minutes.
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) 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. Add hazelnut spread and continue to beat. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Directions for the caramel topping:
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. This could take some time, be vigilantly patient.
3. Immediately pour all of the hot caramel over the cake layer. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until set, about a minute or so. Using a sharp, hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Assembling the Dobos
2. Press the finely chopped hazelnuts onto the sides of the cake.
3. 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. 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 flavor.