Dobos torte Archive
Mary’s twist on this Hungarian cake has a full twelve layers in two tiers and is covered in caramel buttercream. Equipment and preparation: You will need a piping bag fitted with a...
Ingredients
- 800g/1lb 12oz granulated sugar
- 400ml/14fl oz double cream
- 450g/1lb butter, softened
- 8 large free-range eggs
- 350g/12oz caster sugar
- 300g/10½oz sifted self-raising flour
- 75g/2½oz flaked almonds
- 16 hazelnuts, blanched
- 400g/14oz granulated sugar
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