Coffee and nut dobostorte

Coffee and nut dobostorte

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
4 eggs
170g caster sugar
185g plain flour

Coffee butter cream

Quantity Ingredient
75g sugar
125ml water
3 egg yolks
250g unsalted butter, creamed
55g ground hazelnuts
1 tablespoon natural coffee extract

Caramel

Quantity Ingredient
140g sugar
80ml water

Decoration

Quantity Ingredient
55g ground hazelnuts
8 whole hazelnuts

Method

  1. Grease 3 baking trays and dust lightly with flour, shaking off excess. Using a cake tin or plate as a guide, mark 5 × 20 cm circles on trays, 2 circles on 2 of the trays and 1 on the third tray.
  2. Whisk eggs with sugar in a heatproof bowl over a saucepan of very hot water off the heat until mixture is thick and mousse-like. Remove from saucepan and continue whisking until bowl is cold. Using a metal spoon, fold in sifted flour, lightly and thoroughly.
  3. Divide mixture into 5 portions and spread inside each circle on the prepared baking trays. Bake in a preheated moderately hot oven (190°C) for 5–8 minutes or until pale golden brown. Remove from oven. Using a sharp knife, trim rounds if necessary. Cool on wire racks.
  4. To make coffee butter cream, dissolve sugar in water, stirring, over medium heat. Bring to the boil and boil for 5–6 minutes, without stirring, until syrup reaches thread stage. (To test, drop 1/2 teaspoon syrup into a cup of ice cold water; it should form threads.) Pour onto egg yolks and whisk until thick and mousse-like. Gradually beat in creamed butter, ground hazelnuts and coffee extract.
  5. Place one round of cake on an oiled baking tray ready to coat with caramel.
  6. To make caramel, combine sugar and water in a heavy saucepan over very low heat and stir until sugar dissolves. Increase heat, bring to the boil and boil steadily, without stirring, until mixture is a rich dark brown. Pour at once over round of cake. Cool for a few minutes until on point of setting, then mark into 8 portions with an oiled knife and trim around edges.
  7. To assemble torte, sandwich cake rounds together with half the butter cream, placing caramel-covered round on top. Spread side of cake with half remaining butter cream, and press ground hazelnuts onto side. Using rest of butter cream, pipe a rosette on each caramel portion and decorate with whole hazelnuts.

Note

  • Baking the rounds of cake can be done in rotation using one baking tray, but each time it must be wiped, re-greased and floured.
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