Dobos cake

10 Servings

Ingredients

Quantity Ingredient
Round Robin Exchange

Directions

6 ea eggs, separated 1¼ c sugar 2 T lemon juice ¾ c sifted pastry flour ¼ c cornstarch ½ ts salt Beat egg yolks until creamy and light, gradually add sugar, beating well after each addition and adding with the last portion 1 Tablespoon lemon juice. Mix and sift flour, cornstarch and salt, add half of it to the egg yolk mixture, stirring gently till blended and adding while blending another Tablespooon of lemon juice. Fold in stiffly beaten egg whites alternately with remaining flour mixture, a little at a time stirring gently . Butter and line an 8-inch spring mold with waxed paper. Turn in a few tablespoons of batter at a time spreading evenly over bottom of mold, bake in a hot oven (450-F) 5 to 6 minutes or until very lightly browned. Remove cake to cake rack and repeat process until batter is entirely used. You get 8 layers. When cool put 1 layer aside, spread the following filling between and on top of remaining seven layers, pressing the layers firmly , but gently together, then chill. CHOCOLATE FILLING FOR DOBOS CAKE 4 squares unsweetened chocolate ⅔ cup granulated sugar 4 egg yolks 1 ¼ cups sweet butter ½ cup heavy cream 2 or 3 drops coffee extract Melt chocolate over hot water , then add little a time to slightly beaten yolks combined with cream and sugar, stirring briskly after each addition.

Cook over hot water 5-6 minutes, stirring constantly until thick and smooth. Cream butter with coffee extract until light, then add to chocolate mixture a tablespoon at a time, beating and stirring at the same time after each addition until blended. Remove from hot water and cool until of spreading consistency . Icing for Dobos Cake Melt ¾ cup of 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 the cake, pressing firmly . Spread remaining chocolate filling on sides of cake and if desired, dust very lightly with chopped nuts.

Cool, and keep in a cool place for at least 24 hours before slicing.

This cake will keep a week in a refrigerator. Submitted by Mary Vevurka, Chicago IL From: Slovak-American Cookbook

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