Best 7 Grandma Zauners Dobosh Torte Recipes

DOBOS TORTE

Steps:

• Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.
• Place butter and vanilla in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.
• In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.
• Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.
• Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate and rum, if desired. Continue to whip until smooth and well blended.
• Caramel Topping: Cook sugar until is amber in color. Pour caramel over 1 of the reserved cake layers. Run edge of a chef's knife in butter. With the help of the buttered edge knife, spread the caramel to cover the entire surface of the cake circle. Allow to cool to set the caramel. Cut into 12 equal pie cuts. Reserve.
• To assemble torte: Reserve half of the Chocolate Buttercream. Using some of the remaining buttercream, spread a 1/8-inch layer on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the buttercream. When all 5 cake layers have been frosted, frost the sides and top of the cake. Use a pastry comb to finish the sides of the layered cake. Mark the top of the cake into 12 pie sections. Pipe the remaining buttecream on top of each pie section and arrange the caramel slices on top of the piped cream at an angle.

DOBOS TORTE

Steps:

• Preheat oven to 350 degrees F. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both flours to aerate well and add to the yolk mixture. Beat the egg whites in a separate bowl until they are firm and well peaked. Fold the whipped egg whites into the yolk mixture lightly and quickly. This quantity yields 6 layers.
• Spread a thin coating of mixture in the bottom of a greased and floured 9 1/2-inch spring-form pan and smooth carefully. Bake immediately for about 5 to 8 minutes. Bake 2 layers at a time if you have the pans. When the cakes are lightly browned, turn into a rack and continue with the other layers.
• As soon as the filling is finished, set aside the best looking cake layer for the top, and sandwich the rest together with the chocolate buttercream, spreading it over the top and sides. Brush any loose crumbs off the reserved top layer and lay it on a large sheet of waxed paper.
• Chocolate Buttercream: With an electric mixer, beat the shortening and butter together until blended. Turn the mixer down to the lowest setting and gradually add the confectioners' sugar and the sifted cocoa powder. Turn the mixer back up and beat at high speed until light and fluffy, about 2 minutes. Gradually beat in the vanilla and corn syrup until incorporated. Add the cream and refrigerate.
• Caramel Glaze: Add water, sugar and butter to a saucepan over a high flame. Bring to a boil and cook until golden amber.
• Quickly pour the caramel straight over the reserved top layer and smooth it out using a clean and dry long offset spatula. Using a lightly buttered long knife, immediately score the top of the caramel layer into 10 sections, cutting through the caramel glaze, but not through the cake. Leave to cool. Lay the caramel layer on top of the filled cake layers. Do not refrigerate. Store at room temperature.

DOBOS TORTE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess. Set aside.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together sugar, eggs, and salt until mixture is warm to the touch and sugar has dissolved, about 2 minutes.
• Attach bowl to mixer fitted with the whisk attachment, and beat egg mixture on high speed until very thick and pale, 6 to 8 minutes. Gently transfer mixture to a large shallow bowl.
• Sift in two-thirds of the flour in two batches, folding gently after each addition. In a small bowl, combine melted butter and extracts, and add to egg mixture in a steady stream as you sift in the remaining flour; fold gently, and divide batter between prepared baking sheets, smoothing tops with an offset spatula.
• Bake until cakes are springy to the touch and lightly golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely before inverting cakes onto rack, and remove parchment paper. Cut each cake into three 5 1/4-by-11 1/4-inch rectangles (you will use only five; reserve the remaining piece for another use).
• Lay one rectangle on a flat work surface. Using a pastry brush, soak with a little less than 1/4 cup simple syrup. Using an offset spatula, spread 1 cup buttercream evenly over the top. Place another rectangle on top, and continue until you have five cake layers soaked with syrup and topped with buttercream. Spread remaining buttercream over sides of cake, and smooth the top and sides to form a neat block.
• Refrigerate until firm, at least 30 minutes. When ready to serve, sprinkle chopped caramel over the top.

GRANDMA ZAUNER'S DOBOSH TORTE

Steps:

• In a large mixing bowl, beat egg yolks and sugar very well. Add water and vanilla. Sift together flour and baking powder; add to mixing bowl. Beat egg whites until stiff; fold into batter. Pour into three 8-in. greased and floured baking pans. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool and remove from pans. For frosting, beat all ingredients except cream. Stiffly whip cream and fold into frosting. Split each cake in two. Spread frosting between all layers and around entire torte. Store in refrigerator.

GRANDMA ZAUNER'S DOBOSH TORTE

Steps:

• In a large mixing bowl, beat egg yolks and sugar very well. Add water and vanilla. Sift together flour and baking powder; add to mixing bowl. Beat egg whites until stiff; fold into batter. Pour into three 8-in. greased and floured baking pans. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool and remove from pans. For frosting, beat all ingredients except cream. Stiffly whip cream and fold into frosting. Split each cake in two. Spread frosting between all layers and around entire torte. Store in refrigerator.

GRANDMA'S BUTTER TARTS

Steps:

• Melt butter.
• Beat in eggs.
• Beat in all other ingredients except raisens or currents.
• Stir in raisens.
• Fill tart shells 2/3 full.
• Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.

GRANDMA'S TARTAR SAUCE

Steps:

• Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.