http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/ baking with laser-like focus and mad skill in a kick-ass black outfit Mon, 14 May 2012 16:05:31 +0000 hourly 1 http://wordpress.org/?v=3.1 http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-28544 dorothy feibleman Sun, 19 Feb 2012 03:29:48 +0000 http://bakelikeaninja.com/?p=954#comment-28544 I have come up with an alternative I have used for years and it is not as complicated as the double boiler type cream in all the Hungarian cook books of the era before internet. I just whip loads of cream and add a tiny bit of icing sugar and cocoa or even puree chestnuts. Cooked this at Nemzetkozi Keramia Studio in Kecskemet many times and they couldn't tell it was not the usual Hungarian recipe--like ones in books like Jozsef Venesz wrote or Elek Magyar etc. They are all pretty good cooks as well as potters so it passes the general Hungarian potter's tasting test for it is a Hungarian cake - test. I use waxed paper not parchment paper as the sugar does not stick. CutRight waxed paper to be exact. And it does-cut right. Great waxed paper, keep it in my luggage around the world. I do each layer separately, one egg, one tablespoon flour, one teaspoon sugar about- I do it by eye. I usually throw it in measured in my hand. Not exact to size and use baking tin to cut the edge after baking. Just plop it down on the sponge. I am lazy and it works. Then for the top, I have an old very long ham cutting knife - I use that to spread the sugar I melt without all the other stuff in it - just sugar then after spread (but the lemon appeals to me-will try it) on the top layer (hot water on knife) which is not on the cake yet, score it while it is still hot and run knife through a butter pat and holding the long knife both ends crunch the scores and they are all separated easily. Then top them on the cake, and put the nuts on the sides last of course. Any extra cream can be used for piped decoration or usually, put on all the extra pieces of sponge and eaten by the cook - thank you very much! that is good enough for the guests - I like making sure it is ok--very ok--testing is good - I can, I never diet, I must have a high metabolism. I give it all away so the guests get the decorated one and I know it is very tasty. Next week, I am having 48 people to my workshop on February 25th and am making: 1. a Dobos 2. a Lucie Rie's family chocolate cake-like a Sacher but better - and it is my version - more nuts - lighter but I do it all by eye and feel. 3. my version of Dean and Deluca rugalah (creamcheese butter pastries) also by eye mostly regarding nuts and jam proportions but people's eyes sparkle eating them. 4. a Joy of Cooking sour cream cheese cake - best recipe 1971 edition. 5. and brownies - cheating - from Betty Crocker at Sam's Club - brought it in my suitcase. This is in Japan, where there are few ovens, so, this is a major undertaking and I have to borrow an oven. Brought the brownies as an extra in case. Pretty good mix. I have come up with an alternative I have used for years and it is not as complicated as the double boiler type cream in all the Hungarian cook books of the era before internet. I just whip loads of cream and add a tiny bit of icing sugar and cocoa or even puree chestnuts.
Cooked this at Nemzetkozi Keramia Studio in Kecskemet many times and they couldn’t tell it was not the usual Hungarian recipe–like ones in books like Jozsef Venesz wrote or Elek Magyar etc.
They are all pretty good cooks as well as potters so it passes the general Hungarian potter’s tasting test for it is a Hungarian cake – test.
I use waxed paper not parchment paper as the sugar does not stick. CutRight waxed paper to be exact. And it does-cut right. Great waxed paper, keep it in my luggage around the world.
I do each layer separately, one egg, one tablespoon flour, one teaspoon sugar about- I do it by eye. I usually throw it in measured in my hand.
Not exact to size and use baking tin to cut the edge after baking. Just plop it down on the sponge. I am lazy and it works.
Then for the top, I have an old very long ham cutting knife – I use that to spread the sugar I melt without all the other stuff in it – just sugar then after spread (but the lemon appeals to me-will try it) on the top layer (hot water on knife) which is not on the cake yet, score it while it is still hot and run knife through a butter pat and holding the long knife both ends crunch the scores and they are all separated easily. Then top them on the cake, and put the nuts on the sides last of course. Any extra cream can be used for piped decoration or usually, put on all the extra pieces of sponge and eaten by the cook – thank you very much! that is good enough for the guests – I like making sure it is ok–very ok–testing is good – I can, I never diet, I must have a high metabolism. I give it all away so the guests get the decorated one and I know it is very tasty. Next week, I am having 48 people to my workshop on February 25th and am making:
1. a Dobos
2. a Lucie Rie’s family chocolate cake-like a Sacher but better – and it is my version – more nuts – lighter but I do it all by eye and feel.
3. my version of Dean and Deluca rugalah (creamcheese butter pastries) also by eye mostly regarding nuts and jam proportions but people’s eyes sparkle eating them.
4. a Joy of Cooking sour cream cheese cake – best recipe 1971 edition.
5. and brownies – cheating – from Betty Crocker at Sam’s Club – brought it in my suitcase.
This is in Japan, where there are few ovens, so, this is a major undertaking and I have to borrow an oven. Brought the brownies as an extra in case. Pretty good mix.

]]> http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-1571 Holly Tue, 01 Sep 2009 04:48:46 +0000 http://bakelikeaninja.com/?p=954#comment-1571 Congratulations on getting your "ribbon" to work this time! :) Your cake looks wonderful! .-= Holly´s last blog ..<a href="http://feedproxy.google.com/~r/ContemplationsAndConcotions/~3/ubLN6uUaRxU/how-make-baby-food" rel="nofollow">How to make baby food</a> =-. Congratulations on getting your “ribbon” to work this time! Your cake looks wonderful!
.-= Holly´s last blog ..How to make baby food =-.

]]> http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-1570 Julia @ Mélanger Mon, 31 Aug 2009 21:17:46 +0000 http://bakelikeaninja.com/?p=954#comment-1570 Oh, your torte is so cute. Love it. I struggled with the caramel. Didn't make it dark enough. Will have to try that again. I made a rectangular shape, too. Thought it would be effective when cutting. Oh, your torte is so cute. Love it. I struggled with the caramel. Didn’t make it dark enough. Will have to try that again. I made a rectangular shape, too. Thought it would be effective when cutting.

]]> http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-1569 Anne Mon, 31 Aug 2009 16:52:11 +0000 http://bakelikeaninja.com/?p=954#comment-1569 I had the SAME parchment problem!!! I was at a stupid Meijer store out here in Michigan and they were out of the Reynolds brand name parchment so I got stuck with the Meijer brand.. big mistake. I spent way too much time trying to carefully peel my 6 too-thin spongy sticky layers off of that pesky paper. You made your mishaps into something beautiful but mine sorta stayed frumpy.. thats OK, it didn't stop us from eating it. Glad to see your success, great job!!! .-= Anne´s last blog ..<a href="http://kitchenbliss.blogspot.com/2009/08/my-favorite-blueberry-buckle-recipe.html" rel="nofollow">My Favorite Blueberry Buckle Recipe</a> =-. I had the SAME parchment problem!!! I was at a stupid Meijer store out here in Michigan and they were out of the Reynolds brand name parchment so I got stuck with the Meijer brand.. big mistake. I spent way too much time trying to carefully peel my 6 too-thin spongy sticky layers off of that pesky paper. You made your mishaps into something beautiful but mine sorta stayed frumpy.. thats OK, it didn’t stop us from eating it. Glad to see your success, great job!!!
.-= Anne´s last blog ..My Favorite Blueberry Buckle Recipe =-.

]]> http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-1567 asti Sun, 30 Aug 2009 23:45:10 +0000 http://bakelikeaninja.com/?p=954#comment-1567 Love those two rectangle squares decoration, made it look like a butterfly. Great job on the challenge .-= asti´s last blog ..<a href="http://iceteasugarhigh.blogspot.com/2009/08/lesson-in-hungarian-dobos-torte-db.html" rel="nofollow">A lesson in Hungarian - Dobos Torte, DB August 2009</a> =-. Love those two rectangle squares decoration, made it look like a butterfly. Great job on the challenge
.-= asti´s last blog ..A lesson in Hungarian – Dobos Torte, DB August 2009 =-.

]]>