Yesterday was my best friend Kelly’s birthday. Happy 24th! We started celebrating the night before with dinner at Intermezzo Restaurant at GPO which was fabulous……and last night we continued with a bowling party. Although I am a terrible terrible bowler, it is surprising how much fun you can have when everyone has not done it for such a long time, I was not as bad as I thought….although compared to my competitive bowling family, scores of 82 and 75 would be shunned upon, they only get scores over 200. I might be bad at bowling but I knew that I would redeem myself with the birthday cake I baked for Kelly.
The cake is called Dobos Torte is a traditional Hungarian cake which consists of layers of sponge and chocolate butttercream with discs of toffee coated sponge on top. I appreciated that it is great in the traditional way, but I wanted to change it up a bit. I based the cake around the recipe from Canelle et Vanille, however I altered my creams a little. I decided to ditch the toffee pieces on top as I thought the cake was rich enough. The buttercreams were a bit different too, the inside being brown butter salted caramel buttercream, and the outside is that buttercream with dark chocolate and cocoa.
I must admit I was quite worried when I presented it that it would be too rich, too buttercreamy and noone would like it. This was her only birthday cake so I could have possibly ruined her birthday. Luckily EVERYONE loved it and were so impressed by it, especially Kelly. Phew! Just over 4 hours to make and it was gobbled down in 5 minutes. Definitely worth making, you just need lots of bowls and to be patient when making each component, it is worth it in the end.
6 large eggs, separated, at room temperature
1 1/3 cups icing sugar, divided
1 tsp vanilla extract
195g plain flour + 17g cornflour, sifted together
pinch of salt
1. Preheat oven to 200 degrees C.
2. Line 2 flat baking trays with baking paper.
3. Beat the egg yolks, 2/3 cup of icing sugar, and the vanilla with a mixer until pale yellow and forms a thick ribbon in the mixture (approx 3 mins).
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining icing sugar and beat to form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the rest.
5. Combine the flour and salt then sift half the flour over the eggs, and fold in; repeat with the remaining flour.
6. Spread the batter amongst the sheet pans as flat as you can and bake until lightly golden on top (approx 7 mins) Let the sponge cool.
NOTE: To make the sponges a consistent flatness put a piece of baking paper over the top, just as they have come out of the oven, and using another flat tray gently press it down so that it becomes flat and even.
Burnt butter Salted Caramel buttercream
2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
1. In a small saucepan mix water and sugar and then leave over high heat to start caramelizing. (KEEP AN EYE ON IT) Cook until it is a deep golden brown colour then remove from the heat immediately.
2. Very carefully pour in one cup of water, being mindful that it will splatter so pour slowly and step back.
3. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. (approx 10 mins)
Caramelized Butter Frosting
2 x 170g butter, softened
4 cups icing sugar
2 tsp vanilla extract
5 tbsp caramel syrup, heaped
sea salt, to your taste (I used about 2tbsp)
1. Cook butter until brown. Pour through a sieve then cool.
2. Put cooled butter into a mixer bowl and slwoly whisk in the first 2 cups of icing sugar. The mixture will start to get thick so add some of the caramel and cream, then continue to add sugar. Repeat until it looks like below and then add salt to your taste.
NOTE: You will have left over, use it for the chocolate buttercream after you have laid out the layers of your cake.
leftover caramel buttercream
200g dark chocolate, melted
1 cup cocoa
1. Cut the sponge layers into thirds and place on your serving plate which is lined with some baking paper. Place the first layer of sponge and using a knife, spread an even layer of the caramel buttercream over the top.
2. Repeat with other layers until you have placed the last layer of sponge on top.
3. With the remaining caramel buttercream make the chocolate buttercream then using a knife spread the chocolate buttercream around the edges of the cake, covering it well.
4. Decorate with sprinkles or smarties etc. Refrigerate until 30 minutes before you want to serve it.