I am in love with one specific “Torte.”
Torte is German for a fancy cake. I love the word Torte. It just makes whatever kind cake your making all of a sudden fancy.
-What are you making?
-I’m making a Strawberry Cake.
-What are you making?
-I’m make a Strawberry Torte.
Ok, so moving on. The Torte that I’m obsessed with. It’s called a Dobos Torte. First off, the name. It’s great. It’s named after a Hungarian man who came up with the cake and let’s just face it… he’s a genius!
The Torte is made with layers of “Dobos cake” and chocolate buttercream. The Torte is then topped with a hard caramel.
I fell in love with this Torte when we were learning about different kinds of classic Torten. I knew from that point on, the Torte would somehow fit into my final exam.
There it is in all it’s glory on the left! I turned it into an adorable Petit Four.
Despite the work that goes into this Torte, I suggest making it. Once you’re finished, you can be proud of what you did! Plus, it’s delicious…
Tip: Spread out the work over 2 days. Bake the cake the first day and fill and decorate it the second!
Dobos Petit Four
For the cake:
18g Vanilla sugar
360g Egg yolks
540g Egg whites
For the buttercream:
Pinch of salt
For the caramell:
30g Corn syrup
Cream together the butter, sugar, vanilla sugar, salt and egg yolks. In a separate mixing bowl, beat the egg whites and sugar until stiff peaks form. Fold the egg whites into the egg yolk mixture. Spread out thinly onto 3 pans lined with parchment paper. The more even the batter is spread out, the more evenly it will cook and the better the final product. Bake for 12 minutes at 220 degrees Celsius. Let cool.
Cut 2 of the cakes in half. You should have 4 separate smaller rectangles and one large.
For the buttercream heat the eggs and sugar with a pinch of salt in a metal bowl while whisking continuously. I’m serious about the continuous part, otherwise, the eggs will cook. The eggs will start to get bubble and the batter will grow a bit in volume. When the eggs and sugar are warm (test with your finger), remove from heat and beat with an electric mixer until cool. The mixture will continue to grow in volume. This may take some time, in the meantime, soften the butter and whip in a separate bowl. When the egg mixture is at room temperature, slow the speed and add the whipped butter a little at a time until combined. Fold in the cocoa powder.
I realize not everyone has 2 mixers. If this is the case, soften and whip the butter first. It’s not tragic for the butter to sit while you’re focusing on the eggs.
Remove all the parchment paper from the baked Dobos cake rectangles. Spread a little less than 1/4 of the buttercream onto one of the smaller rectangles evenly. Top with the second smaller rectangle; press lightly. Spread the same amount onto the second rectangle. Top with the third rectangle; press lightly. Spread the same amount onto the third rectangle and top with the fourth; press lightly. You should have a small amount of buttercream left. Spread it evenly on top of the fourth rectangle. Place in the refrigerator to harden.
For the caramel. You will be cooking the caramel and pouring it onto the fifth rectangle that you left whole. Once the caramel has hardened a bit, but not completely, you will cut out your rectangle (or triangle) decorations. You will need to work fast and set up your station before you begin cooking the caramel. You will need: The fifth rectangle, a cookie cutter of your choice (rectangle, triangle…) and butter so the cookie cutter doesn’t stick int he caramel.
Combine the sugar and corn syrup and cook over the stove until it caramelizes. When the color is to your liking pour onto the fifth rectangle. Wait. Don’t go anywhere. Dip your cookie cutter into the butter and test out the caramel. If it sticks or runs back together, it’s not ready. You’ll know when it’s ready when you can cut out your shape and the caramel doesn’t run back together. When it is ready, work very fast, dipping the cookie cutter into the butter after each cutout. Remember, relax.
Once the filled rectangle has hardened in the fridge, begin to cut out your Petit Four shapes. As you can see, I measured and cut out rectangles. However, cutting out the Fours into circles, or any other shape would be nice as well. Finally, top with the caramel cutouts.
You did it! Look at what you just made! You’re awesome…