The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27095/let's-celebrate-dobos-torte

LifestyleFOOD.com.au

Beautfiul summer dessert. 

Ingredients

  • Sponge cake ( 7 layers 8” base tin to cook the layers)

  • 8 eggs

  • 2 egg yolks

  • 1 cup + 2 tbsp  caster sugar, divided

  • 1 tsp vanilla extract

  • 3/4 cup cake flour

  • 1/4 tsp salt

  • 5 tbsp unsalted butter, melted

  • Sponge cake ( 7-8 layers 10” base tin to cook the layers)

  • 12 eggs

  • 3 egg yolks

  • 1 1/2  cup + 3 tbsp caster sugar, divided

  • 1 1/2  tsp vanilla extract

  • 1 1/4  cup cake flour

  • 1/4  tsp salt

  • 7 1/2  tbsp unsalted butter, melted

  • Raspberry buttercream

  • 250g unsalted butter, softened

  • 250g Crisco shortening

  • 1020g soft icing sugar mixture, sifted

  • 2 tbsp milk

  • 1 tsp vanilla bean paste

  • 3-4 tbsp raspberry powder

  • 1 cup fresh raspberries

  • Champagne buttercream

  • 250g unsalted butter, softened

  • 250g Crisco shortening

  • 1020g soft icing sugar mixture, sifted

  • 2 tbsp milk

  • 1 tsp vanilla bean paste

  • 4 tbsp champagne

  • Mirror glaze

  • 20g gold gelatine sheets

  • 250ml water

  • 450g caster sugar

  • 300g dark chocolate (55%)

  • 60g cocoa powder

  • 130ml thickened cream

  • Decoration

  • 300g flaked almonds, toasted

  • 20 each raspberries

  • 10 tbsp freeze dried raspberries

  • Gold dust

  • Shimmer dust

  • 100ml alcohol (vodka, to dissolve the dust)

  • 200g caster sugar (for the fan)

  • 4 tbsp water

Method

  • 1.

    For the sponge cake, preheat oven to 180C. Whisk 8 egg whites in a standmixer till foamy and add 2 tbsp of sugar. Stop whipping when the whites hold a medium peak.

  • 2.

    Whip 10 yolks + 1 cup sugar (until pale). Add vanilla. Fold sifted flour and salt. Fold the whites (in 2 steps).Mix 1 cup of batter with the melted batter. Mix all together. Grease bottom of the tins and fill them with the batter. Bake for 8-10 min.

  • 3.

    For the raspberry buttercream, beat butter and shortening for 5 minutes (until pale and fluffy) in a standmixer. Add half the icing sugar mixture and mix until it’s mixed into the butter.

  • 4.

    Add remaining icing sugar. Mix in 2 tbsp of milk and the vanilla bean paste. Continue mixing for at least 5 min (white and fluffy). Add raspberry powder and fresh raspberries (taste them to add more powder).

  • 5.

    For the champagne buttercream, beat butter and shortening for 5 minutes (until pale and fluffy) in a standmixer.

  • 6.

    Add half the icing sugar mixture and mix until it’s mixed into the butter. Add remaining icing sugar. Mix in 2 tbs of milk and the vanilla bean paste. Continue mixing for at least 5 min (white and fluffy). Add the champagne. 

  • 7.

    For the glaze, soak gelatine in cold water. Add water and sugar in a pan and bring it to 104°C. Remove from the heat. Add dark chocolate, cocoa powder and cream. Add gelatine when the temperature is 60°C. Cool till it’s 35-40°C. Pour it on the cake.

  • 8.

    For the fan decoration, make caramel with sugar and water. Pour the hot caramel on a small sponge.

  • 9.

    Wait 2-3 min. Cut 8 pieces for the fan.

  • 10.

    To assemble, put the layers in new tins (5”-7”-9”). Put 1 layer of champagne buttercream and the next one will be raspberry buttercream. Remove the cakes from the tins. Apply a first layer of champagne buttercream on the outside (naked look). Freeze them for 10 min.

  • 11.

    Apply a second layer. Freeze them for 10 min. Smooth the sides with a hot palette knife. Freeze them for min 20-30 min. When they are cold apply the mirror glaze.

  • 12.

    Decorate it with the caramel fan. Add the almonds and raspberries and dusts.

Notes

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