Dobos Torta: August 2009 Daring Bakers Challenge!

A Dobos torte, invented in 1885 by Hungarian baker József C. Dobos. My torte includes the torte sponge cake as a foundation, an apricot and nutmeg buttercream, the top layer covered with caramel, and dressed with dried apricots.

Dobos Torte with Apricot Buttercream and Caramel, Gluten Free

First, I halved this recipe. That also led to some proportion problems, because I should have cut my cakes smaller in order to have more layers. Oh well. Still tasted good!

To make the sponge cake:

• 3 large eggs, separated, at room temperature
• 2/3 cups confectioner's sugar, divided
• 1/2 teaspoon vanilla extract
• 1/2 cup heaping total of sifted brown rice flour, potato starch, and sweet rice flour
  
• pinch of salt

Beat together the yolks with 1/3 cup sugar and vanilla for about 3 minutes, until the mixture is paler, and makes thin ribbons. I probably could have whisked this longer than I did. In a separate bowl (stand mixer), whisk egg whites first, then add 1/3 cup sugar until stiff peaks form. In another bowl, sift together the flours and salt. Add a spatula's worth of egg whites into the yolks, fold, and then fold in the rest. Once the whites and yolks are folded together, sift 1/2 the flour over it, and fold in. Fold in remaining sifted flour.

Pour into 8 inch round pan lined with parchment, and bake for 5 minutes at 4oo degrees. I baked 3 rounds.

To Make Apricot Buttercream (this recipe was halved also):

• 2 large eggs, at room temperature
• 1/2 cup sugar
• 1/2 cup apricot puree, made with a combination of dried apricots, lemon juice, agave nectar, and 2 pinches of nutmeg, pureed in a food processor
  
• 1 sticks plus 1 tablespoon unsalted butter, at room temperature.

In the stand mixer, whip the eggs and sugar for about 5 minutes. Pour them into the top of the double boiler, and whisk for about 4 minutes. Add in apricot puree, and continue whisking. This should all thicken slightly. Pour into a clean bowl and leave it to cool at room temperature. When cool, beat chunks of butter into the mixture until a fluffy buttercream is formed.

I loved the apricot buttercream! I was so bright, complex, and unexpected. My butter, however, got too soft, because my house is very warm. In the future, I may use butter straight out of the fridge. Or put the cooling egg mixture in the fridge.

To make the caramel layer (this recipe was not halved, and I had tooooo much):

• 1 cup (200g) caster (superfine or ultrafine white) sugar
• 12 tablespoons (180 ml) water
• 8 teaspoons (40 ml) lemon juice

In a saucepan, heat the sugar, water, and lemon juice until the sugar dissolves. Without stirring, heat to boiling until the caramel turns an amber color. Pour over the prettiest layer of the sponge cake, which has been scored into 6-8 pieces and set on a flat surface (with edges!) Pour the extra onto another flat surface to use for designs. This was by far the most challenging part. Hopefully the caramel will come out of my pans! In retrospect, I wish I had used my Silpat to pour onto.

Assemble the cake by icing each layer with buttercream, and placing the slices of caramel-covered cake on top, leaning on a dried apricot. Garnish further with sugar curls (made from left-over caramel.)

Daring indeed!

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

A few other gluten free bakers who made a torta:
Jen's Kitchen Blog
Celiac Teen: Daring Bakers: Dobos Torta
Gluten Free Goodness