Ingredients with Measurements:
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup walnuts, finely chopped
- 1/2 cup butter, melted
- 1/2 cup apricot jam
- 2 tablespoons confectioners' sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
3. In a separate bowl, beat egg yolks with an electric mixer until light and fluffy. Add salt and vanilla extract and beat until combined.
4. Gently fold egg yolk mixture into egg whites. Add flour and walnuts and fold until just combined.
5. Pour batter into prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
6. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. In a small bowl, mix together melted butter and apricot jam.
8. Spread jam mixture over cooled cake. Sprinkle with confectioners' sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Substitutions for Ingredients
- For the walnuts, you can use any type of nut such as almonds, pecans, or hazelnuts.
- For the butter, you can use margarine or coconut oil.
- For the apricot jam, you can use any type of jam such as raspberry, strawberry, or blackberry.
Variations:
- For a chocolate version, add 1/2 cup of cocoa powder to the batter.
- For a citrus version, add 1 teaspoon of lemon or orange zest to the batter.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- To prevent the cake from sticking to the pan, make sure to grease and line the pan with parchment paper.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5 minutes or until warm.
Presentation Ideas:
Serve the cake on a cake stand or plate and garnish with fresh berries or edible flowers.
Garnishes:
Fresh berries, edible flowers, or chopped nuts.
Pairings:
Serve with a scoop of ice cream or a dollop of whipped cream.
Suggested Side Dishes:
Fruit salad, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or cream to the batter.
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
Food Safety Advice:
Make sure to use pasteurized eggs for this recipe.
Food History:
The Dobos Torte is a Hungarian cake invented by József C. Dobos in 1884. It is a layered sponge cake filled with buttercream and topped with a caramel glaze.
Flavor Profiles:
The cake has a light and fluffy texture with a sweet and nutty flavor.
Serving Suggestions:
Serve with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hungarian
Taste: Rich, Nutty, Sweet, Buttery, Caramelized