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Dobosh Torte (seven Layer Torte) Pt 1

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CATEGORY CUISINE TAG YIELD
Eggs Cakes-, Tortes 12 Servings

INGREDIENTS

7 Eggs, separate out yolks
3 Egg yolks, additional
3 1/2 c Confectioner's sugar, 1
pound
3/4 c Sifted all-purpose flour
1 T Lemon juice
1/8 t Salt
1/2 lb good quality semisweet or
bittersweet chocolate
1 c Butter
1 t Vanilla extract
3 Egg yolks *see note
2 T Confectioner's sugar

INSTRUCTIONS

To prepare for baking seven layers (the usual number): Tear off seven
piece of aluminum foil, or baking pan liner paper (NOTE 1), each  about
11-inches long. Spread softened butter lightly over a 10-inch  square
area in the center of each piece of foil or paper. Sprinkle  with
flour.  Shake and tilt the foil or paper to make sure the buttered area
is  thoroughly floured and shake off any excess. On the floured area
trace a 9-inch circle. (Use any 9-inch circular object as a pattern:
the bottom of a 9-inch springform pan, an inverted 9-inch cake tin,  or
a 9-inch pot cover.) Repeat with remaining pieces of foil or  paper.
Set aside.  Place rack in the center of the oven and preheat to 450
degrees.  In the large bowl of an electric mixer at high speed, beat
the 10 egg  yolks for a few minutes til they are pale and
lemon-colored. Reduce  speed and gradually add sugar. Increase speed to
high again and and  beat for 5 minutes or until very thick. Reduce
speed and gradually  add the flour, then again increase it to high and
beat for 5 minutes  more (mixture will be almost stiff), scraping the
bowl occasionally  with a rubber spatula. Mix in the lemon juice and
remove from the  mixer. (The mixture will be very thick-use your
fingers to get it all  off the beaters.)  Beat the seven whites with
the salt until they hold a point- stiff,  but not dry. Since the yolk
mixture is very thick, actually stir a  few spoonfuls of the whites in
to lighten it a bit. Then fold in a  few large spoonfuls three or four
times til the mixture lightens.  Gently fold in the remaining whites.
With a large serving spoon, place two or three large spoonfuls of the
batter on one of the pieces of prepared foil or paper. Using the back
of the spoon, spread the batter thin, slowly rotaing the paper with
your left hand as you spread the batter with your right hand. Make it
thin, but do not leave any holes in it. A 1/4- inch thickness should
give you seven layers. Do not make the edges too thin. Follow the
lines closely, but don't worry, the edges can be trimmed later.  Slide
a cookie sheet under the foil or paper and bake for 5 to 7  minutes or
until the top is golden brown with dark brown spots. If  the layers are
thicker than mine are, they will take longer to bake.  If they are not
baked long enough they will stick to the foil or  paper. Repeat with
remaining layers. If you bake more than one layer  at a time, rotate
the positions of the pans during baking to insure  even browning.  When
a layer is baked and out of the oven, lift the corners of the  foil or
paper and invert onto a rack. Peel off the paper and  immediately
invert the layer onto another rack to cool, right side  up. (Letting
the layer cool upside down will make it stick to the  rack.) When you
run out of racks, layers may cool on smooth toweling  that has been
dusted with confectioner's sugar. When you run out of  room, cooled
layers may be stacked if you sprinkle the tops lightly  with
confectioner's sugar and place wax paper between them.  Cooled layers
may be trimmed to even the edges. Working on a board,  place an 8-1/2
inch or 9-inch pot cover or cake pan on the layer. Cut  around with a
small sharp knife and then cut with scissors.  FILLING AND ICING: Melt
the chocolate in the top of a double boiler  over hot water on moderate
heat. Remove from heat, stir until smooth,  and set aside to cool
completely.  In small bowl of electric mixer cream the butter. Add
vanilla and egg  yolks and beat well. Add sugar and cooled chocolate.
Beat until  thoroughly mixed, scraping the bowl with a rubber spatula.
Place four strips of wax paper around the outer edges of a cake plate.
Place one cake layer on the plate and with a long, narrow metal
spatula spread with a thin layer of the chcolate filling. If you have
made more than seven layers, the filling must be spread very thin, in
order to have enough for all. Place another layer on top, adjusting  it
carefully so that the edges are lined up evenly. Continue icing  the
layers, stacking them as evenly as possible.  Spread the remaining
chocolate smoothly around the sides first and  then  continued in part
2

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 289
Calories From Fat: 199
Total Fat: 22.6g
Cholesterol: 186mg
Sodium: 130mg
Potassium: 53.5mg
Carbohydrates: 18.6g
Fiber: <1g
Sugar: <1g
Protein: 3.7g


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