Delicious Layer Cake
Recipes and styling Katelyn Williams | Food Assistant Janine Schoeman | Photographs Angie Lazaro
Dobos Torte, or 'drum torte', is a Hungarian gateau made from several layers of sponge and chocolate buttercream, topped with crunchy caramel. For a cheat version, you can simply prepare two large sponge cakes and slice them into thin layers. (serves 12)
12 eggs, seperated
1⅓ cups sugar
2t vanilla extract
2 cups cake flower, sifted
180g good-quality dark chocolate
1 cup butter
1 cup icing sugar, sifted
¾ cup sugar
Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolk and sugar until light and thick.
Sift the flour on top of the eggs yolk mixture in small batches and fold in. Mix a little beaten egg white into the batter and gently fold in the rest of the whites.
Divide the mixture amongst six prepared 24cm cake tins and bake at 200C for 10-12 minutes, or until golden brown. Melt the chocolate and coffee over hot water.
Cream butter and sugar until light and fluffy. Add chocolate and beat well. Beat in the eggs one at a time until fluffy. Layer five of the cakes with the buttercream and frost the outside. Caramelise the sugar and pour it quickly over the sixth layer, spreading evenly. With an oiled knife, cut the caramel-topped layer into 12 wedges before the caramel hardens. Place the wedges on the cake and pipe filigree designs on each with melted dark chocolate, if desired.
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