Anyone who reads this blog will know I'm a great fan of Joe Pastry. He is sensible and not in the least bit pretentious, and tries to find the most authentic (but workable) recipes for classic cakes and pastries. I have a list of his cakes that I want to try making at some stage, and whenever I go to a pot-luck, or have visitors, I make one.
His Dobos torte was one such cake I made for a pot luck back in July - I only just realised I hadn't posted the photos from it. I won't repeat the recipe, it's on Joe's blog and I didn't change a thing. It was very successful, so much so that people refused to believe I made it.
Eggs and sugar beaten up:
Flour, ready to go in:
Flour being beaten in:
This did not turn to putty as Joe had said it would, so I was a bit worried, but I shouldn't have been. Lemon:
The egg whites …
… beaten …
… and getting folded in:
Final cake mixture:
I used siliconised baking paper instead of the foil Joe did - mostly because I was out of foil. That big round thing is my 8 inch cutter that came in a set from IKEA.
Cake mix spread on baking paper:
Then sprinkled with icing sugar and trimmed with the cutter:
There were eight in all:
Sugar ready to caramelise:
And the caramel being spread over my most attractive layer …
… which I cut into wedges, thus:
… and chocolate …
… to melt for the icing:
Mixed up with egg yolks, vanilla, and icing sugar:
Using three or four bits of baking paper under the edges of a cake as a "drop cloth" is one of Joe's better handy hints:
When you've finished icing it …
You just pull them away, and your plate is clean as clean can be:
How's that cake then? Just like a bought one, if I do say so myself.
I can't say I'm a great fan of the taste though - just a bit too sweet and chocolatey for me.