BUTTER CREAM
To prepares the cake: Butter and flour baking sheets to accomodate six
layers. Using a plate as a guide, mark an 8 inch circle on baking sheets
for each layer. While you can rotate the baking sheets, they must be
rebuttered and floured for each layer. Preheat the oven to 375 degrees.
Sift the flour with the salt and beat the eggs with the electric mixer and
add the sugar gradually. Fold in the flour, taking care not to overmix.
Divide the mixture into six portions and spread each portion on the marked
circles. Bake for 6-8 minutes or until the eges are very lightly browned.
Trim the edge of each circle with a knie and lift the cake onto a wire
cooling rack. Put aside 1 circle on alightly oiled baking pan. This will be
covered with caramel to make the top layer of the finished cake. To prepare
the butter cream, put the sugar and water in a small heavy saucepan and
cook until the mixture reaches 218 degrees on a candy thermometer. Add the
syrup to the lightly beaten egg yolks and beat in the butter a little at a
timeed cake layer. Cover the sides with butter cream. Press the grated
chocolate against the sides of the cake. Deocrate the top of the
caramelized layer with piped butter cream. Leave the cake to season for 6
hours in the refrigerator before serving. Dobos Torta - Dobosh Torte
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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