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:  If you
use baking pan liner paper it must be buttered and flourd for  this
recipe or the layers will stick to it. This is a very firm cake;  use a
sharp heavy knife for serving. Dobosh Torte may be made a day  ahead,
or it may be frozen. 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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