Aug 29, 2019 - Loading... Chocolate Dobos Torte splendid picture By Irina Dobos Torte makes one 6″ square cake, serving about 9 adapted from Kaffeehaus by Rick Rodgers Sponge cake batter: 6 large eggs, at room temperature 1… Chocolate Dobos Torte splendid picture By Irina Dobos Torte makes one 6″ square cake, serving about 9 adapted … A big thank you,m. But the plus side is, I ended up with a very sturdy cake! Thanks again, Laura! See more ideas about Romanian desserts, Romanian food, Desserts. Trust me on this, it works! Video recipe included. Set a rack in the center of your oven and preheat it to 450. https://romanianrecipes.fandom.com/wiki/Dobosh_Torte?oldid=17403. Right after making it, it was nice and spreadable, but after about 10 minutes or so, it set up very firm. Dobos Torte Romanian Doughnuts...Gogosi Romanian Cozonac Revisited...with a few tips. at the moment im printing stuff out as i go but it would be great to have your cookbook!! Scrape the bowl, then once again increase the speed to high and beat for 5 minutes more, scraping once or twice. My grandmother taught me to use paraffin on the cake tin bottoms. To finish, arrange the caramel/cake wedges on the top of the cake, tipping the edge of each one up and propping it with a hazelnut to create a fan blade-type effect. Of all the recipes I’ve found for Dobos Torte (and there are a lot of them out there), this one from Maida Heatter is the one that strikes me as the best blend of original intent and modern taste. Where is it? It’s a really unique mixing method. Trim the edges of each one up with a pizza cutter, using your original form (a cake circle or plate) as a guide. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. Probably a typo, but I can’t find it in the post. That’s a time-testing and thoroughly legitimate way to make this cake. Big on flavours, super easy to make, these mici or mititei are a much-loved traditional Romanian recipe. In the bowl of an electric mixer beat the 10 egg yolks on high for a few minutes until they’re pale and lemon-colored. Named after its inventor, József Dobos, the Dobos torte is the ultimate Hungarian cake ambassador. Sifting it with the flour is the thing to do. Thank you for your very kind note. As far as the frosting is concerned, it is quite firm as a rule (as you know, it was supposed to be shippable) though the dark chocolate would have made it somewhat firmer than is typical, as dark chocolate is higher in things like cocoa solids and cocoa butter, and lower in sugar and milk powder. the dobos was exactly like the ones we’ve had in hungary!after finding this recipe ive been looking at your other recipes and techniques and cant wait to try more. Timisoreana is the oldest recored beer recipe since the 1700s and you can visit its original factory in Timisoara. But I’m glad it ended up working so well! You can scale back the sugar in the recipe if you like. Sift the flour and salt together. Author Diana Condrea. If you’re using a platter, lay down thin strips of parchment paper in a box roughly 9 inches square. She used coffee instead of lemon juice. Set a rack in the center of your oven and preheat it to 450. Put a layer down on the plate and spread on a very thin layer of filling. It was first made in 1885 and, with this, a recipe was developed with the intention of making a torte which could be kept for at least ten days with the cooling techniques of that time. your own Pins on Pinterest In fact, it’s how more than a few pastry shops do it. I bet it was darn good torte! This recipe for a type of schnitzel known as pork cordon bleu, or cordon bleu şniţel in Romanian, features pounded pork tenderloin filled with prosciutto or ham and cheese. Try this delicious meat recipe from Eastern Romania, meatballs with sour cream and dill. Therefore, many versions of the Dobos Torte were born during this period of time. Our Hungarian grandmother taught us her recipe. Very pleased to hear it, Lynn! It’s not wrong necessarily, but it IS confusing! You need the extra beating because of all the fat in the yolks…some activated gluten is necessary here. Discover (and save!) and it made a truly incredible torte…3 coworkers asked for the recipe. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. It wonderful, even the memory makes my mouth water. Sorry! cheers, Aggi. I’m not against the ingredient itself, just the potential taste of the product. Definitely going to be a staple in my repertoire. She made this cake for us all the time. For more rationale on that, see this week’s posts. 10.5 ounces (2 sticks, 5 tablespoons) butter Bake for about 5 to 9 minutes, or until small, brown spots begin … Aug 5, 2016 - This Pin was discovered by DC Holy Cross Romanian Festiva. A little cold water would be poured ( from the faucet) into the tin to cool the tin and set the wax. That would activate the gluten and make the cake tough. The recipe came to Romania hundreds of years ago from the Turks. Add the vanilla and egg yolks and beat well. This is a story of zacusca, a recipe which took me on a journey of self-discovery, helped me learn old family tales and taught me how to recreate a 13th-century authentic Romanian recipe. The recipes are being passed forward through generations without losing their identity or taste. When it comes to food, Romanians take it seriously: it has to be delicious, aplenty, and finished by the end of the meal. Thanks, that is what I did. It was my brother’s request for his birthday and other than my caramel cracking when I tried to separate my triangles more, it was great! Jozsef C. Dobos kept his recipe secret for over 20 years and only revealed it in 1906 when he decided to retire. 50 Affordable Wines You Can Always Trust We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Romanian Meatballs, known as “Chiftele” are one of the most popular Romanian dishes. You wrote somewhere that the high sugar content was intentional for improving shelf life, but I wouldn’t need this effect. The Spruce / Cara Cormack. For the caramel top, place the last cake layer on a sheet of parchment paper that’s been lightly greased with cooking spray or vegetable oil. These will serve as your drop cloth. Stir a few spoonfuls of the whites into the yolk mixture to lighten it, then fold in the rest of the whites.”. The last time I made Dobos Torte, I baked the batter in two half sheet pans, then sliced each layer into four rectangular strips. Thank you! Eating out in Romania isn’t just about food. The cook time was only 4 minutes with this flour. Although Dobos torta is often mistranslated as “drum cake” (in Hungarian dob means “drum”), it is actually named after its inventor, József Dobos (1847-1924), a baker, chef, prolific cookbook author, caterer, and culinary entrepreneur who came from a family of cooks going back generations. Most memorable: she baked the layers on the bottoms of inverted cake thins, which made paper thin layers – a lot more than seven! I can’t find the spot where I say to add it to the egg whites, but when I do I’ll delete it. After they are baked, we carefully scrape them off with a large knife. Start by cutting seven pieces of aluminum foil or parchment paper, each about 11 inches square. Don't miss them while visiting Romania. I wonder, does the final cake taste incredibly sweet? I am going to try yours since I can’t taste theirs any longer and yours sounds the closest to theirs. (See, I told you this was going to take a lot of counter space). Sep 2, 2014 - Tortul Dobos este dulcele ce ne aduce aminte de copilarie. Spread it right over the edges of the cake layer (you won’t use all of it). Thanks very much the note. I am baking this with the “help” of a 2 and a half year old so I could very well be missing something obvious! To me it doesn’t come across as terribly sweet, but that’s a subjective thing, obviously. So thanks for getting back to me on that! Peel off the paper and immediately invert the layer onto another rack or towel that’s been dusted with powdered sugar (otherwise the tops of the finished layers will stick to the rack). Glad there’s another dough laminator in the world! Next add the sugar and the cooled chocolate and beat it all until thoroughly mixed (don’t forget to scrape!). Categories . The tin would be heated, rubbed with paraffin and then turned over (right side up) . I did make my buttercream all dark chocolate and the cake tasted pretty good. I used an all purpose gluten free flour. Learn to make the mother of all meatballs, nothing beats these meatballs. They’re definitely a type of sponge, just made with a lot of yolks. I made them combined with a ground pistachio and cardamom buttercream (going for baklava rather than Dobos!) You MIGHT be able to get away with that if you used cake flour…. It will keep for a week in the refrigerator. Lightly coat the bottom of 7 (9-inch) round pans with cooking spray. My grandmother was a cook for Romanian royalty before immigrating to the US in the early 1920s. Beating the flour for 5 minutes in the batter doesn’t sound like a very good idea to me! Lay the parchment pieces out and sift powdered sugar over them. When she was younger, she was the pastry chef for the Astor family in Knightsbridge ,,,London…is this a story,or what..yours truly Querino. German and Austrian sponges come in lots of types, and there a a lot of mixing methods that seem rather odd to us. Este un tort ce ar sta foarte bine pe masa ta de Craciun! Dec 17, 2016 - Explore Rebecca Al Bliznyuk's board "Romanian Cakes" on Pinterest. i would definitely buy! Well, I have a request. Refrigerate the cake for at least several hours prior to serving to firm the icing. It is fashionable to enjoy traditional music played by performers in regional costumes alongside a meal at a restaurant – an immersive experience that gives the visitor a taste of the country’s true identity. No butter in the cake batter? 7 eggs, separated So yeah, this cake is a superstar. Alternatively, you can bake as many layers at a time as you have 9-inch cake pans and reuse them to bake the rest of the batter. Being Hungarians, I especially value your opinions. In the bowl of an electric mixer beat the 10 egg yolks on high for a few minutes until they’re pale and lemon-colored. Lots of work, but well worth it! Oops, I meant we spread the batter on the pans! Gradually add the whipped egg whites and flour, gently mixing. Time, estimated: I made this cake lazily, with several long interruptions, over a span of 5 hours. Add another layer, making sure it’s placed in line with the one under it. Living in Maryland, this puts me in mind of the Smith Island Cake — multiple thin layers of yellow cake with a boiled-chococolate frosting. Hungarian Dobos torte recipes - how to make Dobos torte at home. At least high for my standards. Discover what to eat in Romania with our list of the best traditional Romanian food – more than 42 Romanian dishes and drinks to seek out and try on your … If it is, does it make the cake too sweet? Most countries in the Balkans have a recipe of Mititei, even if they call them differently, like Ćevapi or ćevapčići. Hey Joe! And like the previous post, we also use inveted round cake pans. best recipe ever!! 1 tablespoon lemon juice This sounds like an interesting recipe! Beat in the flour and vanilla until smooth. I should add that I’m not necessarily against a high proportion of sugar if the final product does not taste overly sweet. My momma is a baker & this is, by far, her most popular cake. Save my name, email, and website in this browser for the next time I comment. Otherwise spread the last of the filling over the outside of the torte. Happy Monday everyone ! It was very difficult to spread. Other popular Romanian filled schnitzel are the şniţel mozaic-rulat stuffed with two different thin meat layers, cheese, red peppers and mushroom filling. and success!! So glad to hear it. Romanian Recipes Wiki is a FANDOM Lifestyle Community. They are also high protein, low carb and keto friendly. Combine the caramel and water in a small pan and swirl over high heat until it turns amber. Let me know if you try it! The Spruce / Cara Cormack. I just might try cooking spray and flour – probably easier. According to George Lang (The Cuisine of Hungary), when you make the cake this way it is called a Dobos Strip rather than a Dobos Torte. Anyway, the torte was a success! Increase the speed to high again and beat for 5 minutes or until very thick. Remove the finished layers from the oven and, holding the corners of the sheets, invert them onto a rack. ill keep you posted! Reteta de tort Dobos este una dintre cele mai iubite retete care se pregateste pentru sarbatori. I have found some of your recipes to be far too sweet for my tastes, even for a dessert. Totally worth it; I lost the book I was working from and forgot the name of the cake, so I’m thrilled to see it here. Do you like it? I asked my Romanian friend Hexa to spend some time with her lovely Granny to get the lowdown (and steal the best of the best). Romanian craft beers have been on the rise recently with the young and hip crowds looking for something else: Nenea Iancu, Zaganu, Hophead, Ground Zero or Gambrinus. Theirs was a loaf type probably 8 layers with caramel on the top. You will likely get thicker layers as a result, but see how it goes. 1 1/2 teaspoon vanilla extract This made a rectangular cake (about 4″ x 12″). have you thought about publishing all this info and recipes in a book?? Had a few other alterations as well. Fold this into the egg whites. I’m gratified that this worked for you and that your family was pleased. Add another layer of filling. Stir a few spoonfuls of the whites into the yolk mixture to lighten it, then fold in the rest of the whites. Just curious, to which “family” of cakes would you say these layers belong? 3 tablespoons confectioners’ sugar, 5.25 ounces (3/4 cup) granulated sugar Is all that sugar really necessary? yes, Rigo Jancsi and chimney cake (although im waiting for hubby to make me the spit!) I will post more free recipes, yet taking some time for choosing. Romanian Cozonac (nut filled) ... lately he's been telling me that he misses his Romanian food so I've been looking up Romanian recipes online. Very carefully, pour the caramel over the cake layer and promptly spread it with an icing spatula. Then, using a large chef’s knife, cut the cake layer into wedges (cutting across in half, then across into quarter, across into eighths and finally to sixteenths). 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