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Associate.com - Share Your Recipe!

Recipe Name: Dobos Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
Round Robin Exchange
Directions:
ea eggs, separated 1 1/4 c sugar 2 T lemon juice 3/4 c sifted
pastryflour 1/4 c cornstarch 1/2 ts salt Beat egg yolks until creamy
andlight, gradually add sugar, beating well after each addition and
addingwith the last portion 1 Tablespoon lemon juice. Mix and sift
flour,cornstarch and salt, add half of it to the egg yolk mixture,
stirringgently till blended and adding while blending another
Tablespooon oflemon juice. Fold in stiffly beaten egg whites
alternately withremaining flour mixture, a little at a time stirring
gently . Butter andline an 8-inch spring mold with waxed paper. Turn in
a few tablespoonsof batter at a time spreading evenly over bottom of
mold, bake in a hotoven (450-F) 5 to 6 minutes or until very lightly
browned. Remove caketo cake rack and repeat process until batter is
entirely used. You get 8layers. When cool put 1 layer aside, spread the
following fillingbetween and on top of remaining seven layers, pressing
the layers firmly, but gently together, then chill. CHOCOLATE FILLING
FOR DOBOS CAKE 4squares unsweetened chocolate 2/3 cup granulated sugar
4 egg yolks 1 1/4cups sweet butter 1/2 cup heavy cream 2 or 3 drops
coffee extract Meltchocolate over hot water , then add little a time to
slightly beatenyolks combined with cream and sugar, stirring briskly
after eachaddition. Cook over hot water 5-6 minutes, stirring
constantly untilthick and smooth. Cream butter with coffee extract
until light, then addto chocolate mixture a tablespoon at a time,
beating and stirring at thesame time after each addition until blended.
Remove from hot water andcool until of spreading consistency . Icing
for Dobos Cake Melt 3/4 cupof powdered sugar over very low heat until
of a light caramel color,stirring constantly ; then pour quickly onto
remaining cake layer,spreading evenly and working rapidly . Place this
layer on top of thecake, pressing firmly . Spread remaining chocolate
filling on sides ofcake and if desired, dust very lightly with chopped
nuts. Cool, and keepin a cool place for at least 24 hours before
slicing. This cake willkeep a week in a refrigerator. Submitted by Mary
Vevurka, Chicago ILFrom: Slovak-American CookbookFrom Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini


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