When this month's DB Challenge was announced, I was so thrilled because this was the first cake for me with the DB's. So I started planning ahead as to how to go about it. My cousin Roshini was coming down for a week and she doesn't blog. So I thought of keeping my excitement down for a while so that I can get her also in it. And we did bake together! :)
Sponge cake layers
· 6 large eggs, separated, at room temperature
· 1 1/3 cups (162g) confectioner's (icing) sugar, divided
· 1 teaspoon (5ml) vanilla extract
· 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
· pinch of salt
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
· 4 large eggs, at room temperature
· 1 cup (200g) caster (ultrafine or superfine white) sugar
· 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
· 1 cup (200g) caster (superfine or ultrafine white) sugar
· 12 tablespoons (180 ml) water
· 8 teaspoons (40 ml) lemon juice
· 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
Assembling the Dobos
1.Divide the buttercream into six equal parts.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
My daring experience:
The slice above looks good BUT we were disappointed!!
1.The layers cheated on us. It turned out to be a yummy crunchy biscuit without any traits of a cake in it and it was stuck to the parchment. So I made a whole sponge cake with the rest of the batter instead of individual layers. Then I cut the whole cake into 3. And they were crumbly :(
2.The buttercream took ages to thicken and when spread on the cake layers, they got soaked up!
3.Our butter was RANCID! EEKS! But there was no foul smell/discolouration. We realised it only when we served it to our guests! IMAGINE!! :(
4.The caramel was so chewy and it got stuck to our teeth. So we kept that aside and tried to taste the rancid buttercream and sponge.It tasted OK (with the rancidity n blah! )
All in all...this would be my first n last attempt at this torte. It wasn't rewarding enough for me!
But my other lovely DB friends did have a great experience with this recipe. So in case you were thinking of giving it a try... please go ahead! Never know ... I must have lost my mojo! :)