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Re: Dobos Torta

From: Gerard

Comments

Good lord, thats not even remotely close to dobos. The eggs are seperated and whipped seperate. Whip the whites and yolks with half the sugar in each, fold flour into yolks with some cream. Finally fold whipped whites into yolk/flour base. Shaking the pan will not even it out because it should be a thick spongy batter, if its liquid its no good. The batter is spread on the BACK side of 7 greased/floured sheetpans, baked til just light brown. Save final layer for caramel layer, some use chocolate on final layer because the caramel requires a lot of technique to get right. I worked with a Hungarian baker in Florida back in the early 80's and he was very good at this stuff. It can contain almond paste but we always made it plain to keep cost down. It requires food skill with sponges, I wouldn't bother if you don't have some training, if you want to have a try I can post quantity.

Regards, Gerard