Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Buttercream:
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Candy thermometer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks and sugar until pale and thick. Add the melted butter, milk, and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely in the pan before removing it from the pan and slicing it into 6 even layers.
8. To make the buttercream, beat the softened butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and salt, and mix until well combined.
9. To make the caramel, combine the sugar and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
10. Increase the heat to high and bring the mixture to a boil. Do not stir the mixture once it has come to a boil.
11. Use a candy thermometer to monitor the temperature of the caramel. When the caramel reaches 350°F, remove the pan from the heat and carefully stir in the heavy cream and salt.
12. To assemble the cake, place one layer of cake on a cake stand or serving plate. Spread a layer of buttercream on top of the cake, then repeat with the remaining layers.
13. Use an offset spatula to spread a thin layer of buttercream over the top and sides of the cake.
14. Drizzle the caramel over the top of the cake, allowing it to drip down the sides.
15. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 835
Fat: 57g
Saturated Fat: 35g
Cholesterol: 289mg
Sodium: 256mg
Carbohydrates: 79g
Fiber: 0g
Sugar: 70g
Protein: 6g
Substitutions for ingredients:
- Cake flour can be used instead of all-purpose flour for a lighter texture.
- Margarine can be used instead of butter.
- Almond extract can be used instead of vanilla extract for a different flavor.
Variations:
- Chocolate Dobos Torte: Add 1/2 cup cocoa powder to the cake batter and use chocolate buttercream instead of vanilla buttercream.
- Lemon Dobos Torte: Add 1 tablespoon lemon zest to the cake batter and use lemon buttercream instead of vanilla buttercream.
Tips and tricks:
- Make sure to beat the egg yolks and sugar until pale and thick to ensure a light and fluffy cake.
- Use a candy thermometer to monitor the temperature of the caramel to prevent burning.
- Chill the cake in the refrigerator before serving to allow the buttercream to set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Garnish the cake with fresh berries or edible flowers.
Garnishes:
Fresh berries or edible flowers.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake is too dry, try adding a tablespoon of milk to the batter. If the cake is too moist, reduce the amount of milk in the recipe.
Food safety advice:
Make sure to use a clean candy thermometer to prevent contamination.
Food history:
The Dobos Torte was created in Hungary in the late 1800s by József C. Dobos, a Hungarian pastry chef.
Flavor profiles:
The Vanilla Dobos Torte has a light and fluffy cake with a rich and creamy vanilla buttercream and a sweet and slightly salty caramel drizzle.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for an afternoon tea party.
Related Categories
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Region: Hungarian
Taste: Rich, Sweet, Buttery, Vanilla, Creamy, Caramelized, Vanilla-Flavored