YEASTED MERINGUE COFFEE CAKE...as we host the DB this month!

Yes, you read it right. Jamie and myself hosted the Daring Baker's Challenge for the month of March 2011. It was a fun ride all the way (for almost a year! )discussing recipes,calling up each other across continents and worrying about how we are going to finalise on everything when we wanted to do something with an Indian-American twist and put up the recipe on the forum. I think we worried much more than what was needed as it was not that difficult. Lis and Ivonne , the backbone of this baking group made everything seem like a dream! When you have the best people to work with, you don't have to worry about anything! Simple! :)

This month's challenge was a 'Yeasted Coffee Cake' with a meringue filling which almost melts into the bread and makes it a very moist treat! It was really delicious and you can use it with a filling of your choice. I went ahead creating an Indian twist using 'Garam Masala' and Chocolate for the filling and I am so glad I did it because it is a deadly combo...we loved it! I also added a pinch of saffron to the dough which lends the dough a nice pale yellow colour and amazing fragrance!


The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

YEASTED MERINGUE COFFEE CAKE 
Makes 2 round coffee cakes, each approximately 10 inches in diameter.The recipe can easily be halved to make one round coffee cake

Ingredients
For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

10 strands saffron 

For the meringue:

3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:

1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
½ teaspoon garam masala (You can make it at home – recipe below - or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)

Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

Method:

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.Add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Verdict: Will I sound partial if I said this is one of my fave DB challenges so far? :) It is, really! The dough is silky smooth to work with and the filling complements it very well.  I can see myself using this dough with a savoury filling in the future.

BISCUIT JOCONDE IMPRIME/ENTREMET - MOCHA BAVARIAN CREAM GATEAU

This time I knew I had to do the DB challenge not because it was a cake, but it was something which I had been planning to do this month,otherwise. Then when the DB challenge was announced, I was so thrilled that I almost bounced off the walls. I love trying different techniques, different filling ...basically anything different,everytime! I had written down the recipe for a ribbon strip from the Le Cordon book of Baking and used to show it to Jobin saying this was something I always wanted to try.A Joconde Imprime is a decorative design baked into a light nut-sponge cake providing an elegant finish to desserts/tortes/entremets formed in ring molds.

The first time I ever saw that strip was on a Sweet Chariot's Chocolate Mousse Cake which was almost 8 years ago and my hunt for that 'strip' recipe started right then and it ended in December '10! I had asked many people on how to bake it and I got various answers which included 'spray painting' a sponge sheet cake! I thought, maybe that was it and I have no measures to spray paint a cake at home, so forget it! But I didn't forget it. I hunted our local library for books which could give me some hint to it and I finally found one...and I made up my mind that I am not letting that book go!

The January 2011 Daring Bakers Challenge was hsoted by Asteroshe of the blog Accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremet dessert.

BISCUIT JOCONDE IMPRIME /ENTREMET - MOCHA BAVARIAN CREAM GATEAU
Recipe for the Cigarette Batter & Joconde -Pastry & Sports
Recipe for the Chocolate Genoise - from here
Recipe for the Mocha Bavarian Cream -Le Cordon Book of Professional Baking by Wayne Gisslen, pg: 534

Ingredients:
For the Cigarette batter:
30g softened unsalted butter
30g powdered sugar
1 egg white
20g flour
6g cocoa powder

For the Joconde:
75g ground almonds
75g powdered sugar
20g flour
2 whole eggs
30g melted butter
2 egg whites
12g sugar

For the Chocolate Genoise:
Look here.

For the Mocha Bavarian Cream: (I made 1/2 portion)
22g powdered gelatin
150ml cold water

3-4 large egg yolks
125g granulated sugar
500ml milk
8ml vanilla extract
1 1/2 tbsp instant coffee powder

500 ml heavy cream/Amul cream


For Chocolate Ganache:
125g semisweet chocolate/dark chocolate
125 g heavy cream/ Amul cream

Method:
For the Cigarette batter:
Beat the sugar and softened butter together till fluffy.
Beat in the egg white and add flour and cocoa to it.Mix well.
Spread this batter on a parchement paper and make designs on it using your fingers/forks/pastry combs etc.
Freeze this for 15 mins. DO NOT skip this.

For Joconde:
Beat the egg whites stiff by adding the sugar (granulated) towards the end. Reserve.
Beat almonds,sugar,flour,whole eggs together till fluffy and add the melted butter.
Fold in the egg whites carefully and pour this batter over the frozen cigarette batter.
Spread it to an even 1/4" thickness.
Bake in a pre-heated oven at 475F/250C for 7 minutes. The cake should spring back when touched lightly.
Let it cool for 5 mins and then carefully transfer it onto a chopping board and trim as needed to fit your moulds.

For Chocolate Genoise:
Look here 

For Mocha Bavarian Cream:
Soak the gelatin in cold water and let it bloom for 5-6 minutes.
Whip the yolks and sugar until light and thick.
Scald milk and slowly add it into the egg mixture,beating constantly.
Cook this mixture over a water bath until it thickens slightly.
Add vanilla extract and coffee powder and mix well to dissolve.
Melt the gelatin and add into the egg mixture.
Let it cool over ice or in the fridge till half set, making sure to stir in every now and then to keep the mixture smooth.
Whip cream to soft peaks,DO NOT over whip.
When the egg custard has thickened, and not yet set, fold in the cream.
Pour in between the cake layers (as mentioned in the 'assembly' below).

For Chocolate Ganache:
Chop the chocolate into small bits and reserve in a stainless steel /glass bowl.
Bring the cream to a boil and pour over the chocolate.
Let it sit for 5 mins. Stir till it is smooth. It will be loose now, you can leave it in the fridge for 10 mins to get it slightly thickened.
Pour over the cake and smoothen it with an offset spatula.

Assembly:
1.Make a soaking syrup: Make a soaking syrup by dissolving 1cup granulated sugar in 1cup warm water. Add 1 tbsp of rum to it, if you wish to. I added it because I like the combination of rum and coffee.

2.Split the Chocolate genoise into 3, horizontally.

3.Cut the joconde into the size of the springform pan (diameter) to fit snuggly. There should be no gaps.

4.Place a layer of genoise at the bottom and soak it generously with 1/4 c of soaking syrup. Top it with half of the bavarian cream. Repeat. The last layer should be the genoise.

5.Top it with chocolate ganache and level it using a spatula, preferably offset.

6.Wrap the whole assembly with a cling film and let it set in the refigerator for 2 hours.

7.Decorate the top of the cake as you need and serve chilled.

This cake lasts really long, we had it for over a week! :)

Verdict:
I made this cake in one go and it took me 4 hours. I wanted to finish it by the time Jobin got back home from work, so that I could surprise him and indeed he was surprised! ' Mmmm...no one would believe that it's made at home!' was his comment as soon as he took a bite of it.That was enough to keep me going for another week! :-D

It was a very very delicious cake! We couldn't help but dig into each other's plate for an extra bite. The filling was a breeze to make and it was very tasty! The Joconde Imprime gave the cake a very professional finish.

This is one of the best gateau's I have made till date! It is definately a lenghty recipe,but it's really easy to make.If you plan ahead,unlike me, you can make the cake on the previous day, wrap it well and leave it one the counter. Next day start with the joconde, cream and the ganache. If you happen to make this cake, trust me, you will be hooked to it! :)

CHOCOLATE & BOSTON CREME DOUGHNUTS! It's Daring Baker's time once again!

T
here was a time when I could live only on doughnuts.Our college canteen sold the best ever doughnuts in the city plus it was sugar coated. Not that I needed a sugar high in college, but it was fun eating it as the sugar used to stick all over our mouth and our college stray dog(s) used to wait under our open mouths hoping they would get some piece of it and if they didn't, they would jump up, scare us and make sure we drop it for them. That's how 'Jumpy' got it's his name. Then there were eagles swooping down from the roof to snatch it from our hands! It was an adventure!

Here in US, after every Sunday Mass all of us would gather in the Church basement for 'Coffee & Rolls'. They would keep a variety of doughnuts,cinnamon roll, coffee etc and we can have a share of it. I wait for it everyweek because I get to pick my favourite Boston Creme Doughnuts.

A few days ago, I had a bad craving for the same but I didn't get a chance to buy and eat it. So while I was planning for the DB challenge, I knew what variety I had to make. And trust me,it came out exactly the same way! I have made Sugar Doughnuts and Perfect Chocolate Doughnuts before, but nothing's like this one.This recipe is a keeper .

The October 2010 Daring Bakers Challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts.She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

BOSTON CREME DOUGHNUTS
Recipe source for the doughnuts: Alton Brown




Ingredients:
For the doughnuts:
Milk- 1 1/2 c
Unsalted butter-1/3 c
Yeast-4.5 tsp
Warm water- 1/3c
Eggs-2 large, lightly beaten
Sugar-1/4c
Salt-1 1/2 tsp
Flour- 4 2/3 c
Oil for deep frying. You need about 3 inches of oil in the pan.

For the chocolate glaze:
Recipe by Lara Ferroni . I got this recipe from Kamran's blog


Powdered sugar- 11/2 c
Cocoa powder- 4 tbsp
Milk/Water- 6-7 tbsp (or as needed)
Vanilla Extract-2 tsp

1 portion Creme Patissierie 

Method:
For the doughnuts:

• Place the butter in a large mixing bowl.Heat the milk just to warm it through. Pour over the butter and mix together so that the butter melts with the heat from the milk.
• In the meantime, add the yeast to the warm water and set aside for 5-10 mins or till foamy.
• Add the yeast mixture, eggs, sugar, salt and half the flour to the butter-milk mixture and mix using the paddle attachement of your stand mixer or with a wooden spoon.
• Once it's all mixed together, add in half the amount of flour and mix till incorporated.
• Add in the remaining flour and knead/use the dough hook and mix for 3-4 mins of till the dough leaves the side of the bowl.
• Place the dough in an oiled bowl and allow it to rise for 1 hour or till doubled in size.
• Once it has doubled in size, dump it onto a well floured surface, roll and cut it into the shape you want.For Boston Creme Doughnuts, make plain rounds.
• Arrange all the cut dough on a lightly floured cake tin/plate/chopping board, cover with a tea towel and allow it to rest for 30 mins.
• Heat the oil to 360F/180C. Deep fry the doughnuts giving 1/2 a minute on each side.
• Drain and reserve.

For filling:

• Transfer the cooled creme pattisierie into a piping bag/ketchup bottle.
• Poke a hole into the side of the doughnut and squeeze out some custard into it. You will feel the doughnut becoming heavy. Stop it there.
• Dip it in chocolate glaze and allow it to set.

For the chocolate glaze:

• Sift together the powdered sugar and cocoa powder to avoid any lumps.
• Add in the milk/water and vanilla extract and mix to form a glaze . The consistency is upto you.
• This glaze will thicken if you leave it unattended.You just need to add a few drops of milk/water to loosen it.
• Dip the doughnuts in the glaze and allow it to set for 10 mins.

Verdict:
Soft as cotton would be the best way to describe these doughnuts. I couldn't resist so I had a bite of just-out-of-the-oil doughnuts. When I told Jobin that I am going to make doughnuts for DB today and asked for his preference, he said he wanted it plain. But the sometimes-creative-person in me went crazy with chocolate frosting and Boston Creme Doughnuts.

The recipe said it would make 24 doughnuts and 24 doughnut holes. But I got 48 of them!!! I immediately called him and asked him whether I could pack some for his office  and he obliged. When I asked him how it was recieved in the office, he said,' It got over in less that 5 mins,next time make some more :-)' Though he wanted only the plain ones, he ended up eating every variety :-) So did I.

Now,what are you waiting for? Try these immensely easy,delicious, hassle free doughnuts today!

CROQUEMBOUCHE...mounted pillows of absolute delight!

If I am asked to describe a Croquembouche I would say they are mounted pillows of absolute delight! They are served during weddings,baptisms etc. I never knew it would be so easy and simple to create this tower of joy! When the challenge was announced, I felt kind of lazy thinking of all the steps involved. But , after taking a 6 month break from DB, I was sure I am not going to let that repeat, not in the near future, hopefully atleast.
I made this during a weekend so that I could finish my DB challenge as well as take it over to our friend's place as a dessert.

The recipe consisted of 3 parts: Pate a Choux , Creme Patissiere and a Glaze. We had to make all the 3 components, but the mounting could be done with the help of a store-bought cardboard tower or make one at home OR use the glaze as glue and build the tower (I did this).

I loved piercing and filling the choux because when you do so, you can feel the feather-light choux becoming full and heavy in your hands.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

CROQUEMBOUCHE / PIECE MONTEE

Pate a Choux
Ingredients:

¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs ( I used only 3 as I felt the batter was loose enough)
For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Method:
Preparing batter:

• Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
• Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
• Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
• Add 1 egg. The batter will appear loose and shiny. 
• As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.  
• It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:

• Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
• Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
• Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:

• Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
• Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. 

Pastry Cream- Coffee flavoured

Ingredients:
1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla
1 1/2 Tsp Instant espresso powder
1 1/2 Tsp boiling water


Method:

• Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
• Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
• Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
• Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
• Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.
• Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

Chocolate Glaze

Ingredients:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Method:

• Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. 
• Use immediately.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.


Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.

My Experience: I made the choux during lunch time and when Jobin came home for lunch, he saw them and was quite inquisitive. It intruiged him too much that he popped one right away, and I was left with my mouth wide open. I knew he liked it by his looks and I was very worried about the whole thing vanishing in no time. So I deftly put them all away in a bag and waited till he left to do the mounting.

The pastry cream was delicious and I loved the croquembouche to the last bite.

MY FAIR LADY PUDDING with ORANGE - BLACKBERRY SAUCE

Finally...we are settled in our new apartment! It's been 6 months since I have stayed away from doing the DB challenge! So many things happened in my life in those months...I got married to Jobin and even moved to another continent! :) But then, I miss those months. Those days were fun. Endless shopping and travelling and hotel food! :)

Sigh! Do all good things have to come to an end?? It's not that I am not having a good time now, but still... Anyway, when I checked the DB challenge this month, I realised that it's exactly one year since I joined DB, yep, I joined DB in April 09. So I have to do this month's challenge to celebrate my one year (rather 6 months) baking with them!

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.


MY FAIR LADY PUDDING with ORANGE-BLACKBERRY SAUCE

Ingredients:
100 grams/4 ounces) All-purpose flour
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(100 grams/4 ounces) breadcrumbs ( I didn't have any, so I used semolina)
(75 grams/3 ounces) Caster sugar
(75 grams/ 3 ounces) Shredded suet or suet substitute ( I used regular unsalted butter,melted)
(1) large egg
(6 to 8 tablespoons) Cold milk
1 tsp orange zest
3 whole oranges segmented to line the bottom of the pudding dish

Method:

• Sift flour, salt and baking powder into bowl. 
• Add semolina, sugar,orange zest and suet (I used regular unsalted butter)
•  Mix to a soft batter with beaten egg and milk Turn into a buttered 1 litre/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil. ( I used individual ramekins and lined the buttered base with segmented oranges )Steam steadily for 2.5 to 3 hours.
• Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.

ORANGE-BLACKBERRY SAUCE
My own recipe


Ingredients:
Freshly squeezed orange juice-1/2 cup
Blackberries- 1/2 cup
Granulated sugar- 1 tbsp

Method:

• Mix orange juice, blackberries and sugar together.
• Mash the berries slightly with a fork and leave aside for 15 mins.
• Heat the mixture and keep mashing the berries occasionally.
• Remove from heat when thickened.
• Pour over the pudding and enjoy!!
• It can be served both hot or cold.

Verdict: It was delicious to the last crumb! The sauce was well recieved and it complemented the pudding very well. Jobin loved the sauce so much that I felt that he was eating the pudding as a side ;)

♥Daring Bakers Bakes a Dobos Torte♥ My 5th Daring Experience♥

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! :)

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful

of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos

Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite

Desserts from the Classic Caffés of Vienna, Budapest, andPrague.

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Dobos Torte

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).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

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.

5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Chocolate Buttercream

· 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

2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature

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.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Caramel topping

· 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.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

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.

Optional: press the finely chopped hazelnuts onto the sides of the cake.

Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

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! :)