Name: Dobosh Torte (Seven Layer Torte) Pt 2
Ingredients: See part 1

God has provided all we need for our pursuit of holiness. He has delivered us from the reign of sin and given us His indwelling Holy Spirit. He has revealed His will for holy living in His Word, and He works in us to will and to act according to His good purpose. He has sent pastors and teachers to exhort and encourage us in the path of holiness; and He answers our prayers when we cry to Him for strength against temptation.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Cakes-, Tortes	12	Servings

INGREDIENTS

See part 1

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

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”