Dobos Torte - Cafe Osharak

Course

Dessert

Cuisine

European

Preheat the oven to 220°C (425°F).
Using a cake pan draw an 8-inch (20cm) circle on six pieces of regular paper. Line the baking tray with the parchment, and slide the papers underneath the parchment. You will need three baking sheets to make 6 layers.
Measure all the ingredients so they are ready.

In a stand mixer, add the egg whites and sprinkle with the cream of tartar. Start to whip the egg whites to soft peaks using the whisk attachment.
6 egg whites, 1/8 tsp cream of tartar
Gradually add the sugar and continue to whip to medium peaks.
50 g granulated sugar
Transfer the whipped egg whites to a clean bowl and set aside.
In the same bowl of a stand mixer with the whisk attachment, beat the egg yolk with 50g sugar and vanilla extract until pale and thick, about 4-5 minutes until it doubles in volume and is pale yellow.
6 egg yolks, 1 teaspoon vanilla extract, 50 g granulated sugar
Using a rubber spatula, fold one-third of the egg whites into the yolk mixture.
Gently fold in the remaining egg whites until fully incorporated. Avoid over-mixing.
Sift and fold in the flour until just combined.
100 g cake flour
In a separate bowl (use the same bowl from the egg whites) combine half a cup of the batter and the melted butter. Add this back into the mixture
30 g unsalted butter
Pipe the batter on the prepared parchment paper, using the circles as a guide.
Bake the layers for 5 minutes, until light golden brown.
Using the spring-form pan (or any other 8-inch ring) trim the edges of the layer so they are even and perfectly round.
At this stage you can store the layers by stacking them up on each other with parchment papers in-between.

Melt the chocolate either in the microwave or over the bain-marie. Set it aside to cool.
100 g semisweet chocolate
Combine the egg yolks with quarter cup of sugar and whisk in on high speed until light and fluffy.
5 egg yolks, 120 g granulated sugar
In a sauce pan, combine the rest of the sugar with a tablespoon of water and a teaspoon of corn syrup.
1 teaspoon corn syrup
Bring the sugar to a boil until it reaches 115 °C (238°F).
Slowly pour the hot syrup down the side of the bowl into the whipped egg yolk while the mixer is running. Continue whisking until the mixture cools down to room temperature.
Once the egg mixture is cool to the touch, add the room temperature butter piece by piece until fully incorporated.
170 g unsalted butter, 1 tsp vanilla extract
At this point the chocolate mixture should be cool enough to add to the buttercream.
Beat the buttercream until smooth and velvety and refrigerate until ready to assemble the cake.

Have everything ready before you cook the caramel.
Line the baking sheet with a parchment and pile the hazelnuts on top.
Option 1: Line a wooden cutting board with another parchment paper and arrange an oiled tart ring on it.
Option 2. Line a wooden cutting board with another parchment paper and one of the sponge layers on it.
Make the caramel by adding the cup of sugar and 2 tablespoon water and a tablespoon of corn syrup. Boil it on high heat until it develops an amber color.
200 g granulated sugar, 30 g corn syrup, 50 ml water
Pour about the half of the caramel into the prepared ring (option1) or on top of the cake layer (option 2).
The rest of the caramel drizzle on the hazelnuts.
For option 1: Remove the ring and score and then cut the caramel disk into 12 wedges. Set aside.
For option 2: Score and cut the caramel covered layer into 12 wedges. Set aside.

Break the caramel covered hazelnuts and put them in a food processor. Pulse for a few times until they are courtly grinds.
1/2 cup hazelnuts toasted and peeled

Have all the components ready for the assembly.
Cake layers
Buttercream - bring to a room temperature
Caramel wedges
Praline
Decorations
8 hazelnut
Arrange the first layer on a cake board and spread the thin layer of buttercream on top. Alternate the layers sponge and buttercream. Cover assembled cake with the remaining buttercream both sides and the top.
Sprinkle the praline on the sides of the cake, press gently until they adhere to the sides.
Evenly arrange the hazelnuts on the edges of the top of the cake.
Pointing to the center, arrange the caramel wedges on the cake in an angle and rest them on the hazelnuts.
Add any additional decoration if you like.
For this cake I melted the chocolate and made monogram initial coins with the letter G.
50 g semi-sweet chocolate

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings:

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