Dobosh Torte (Seven Layer Torte) Pt 2

INGREDIENTS

INSTRUCTIONS

over the top.
Remove wax paper strips by pulling each one out by a narrow end and
refrigerate cake for at least several hours to set the icing. Store in
refrigerator and serve cold.
MAIDA'S NOTES:
1. If you use baking pan liner paper it must be buttered and flourd for
this recipe or the layers will stick to it.
2. This is a very firm cake; use a sharp heavy knife for serving.
3. Dobosh Torte may be made a day ahead, or it may be frozen.
4. Dobosh Torte is traditionally made with a layer of carmelized sugar on
top. I prefer it this way with icing on top- it is easier to prepare,
easier to serve, easier to eat, and, to my taste, more delicious.
NOTES : This frosting contains raw egg yolks!
Posted to JEWISH-FOOD digest V96 #115
Recipe by: Maida Heatter's Book of Great Desserts, 1976   page 25
From: Linda Shapiro <lss@coconet.com>
Date: Mon, 30 Dec 1996 18:15:29 -0500

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