Dobos Torte from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prag
Five thin layers (no more, no less) of vanilla sponge cake, each slathered with chocolate buttercream icing, and topped with wedges of caramel-glazed cake—this is the famous Dobos. It’s one of...
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Ingredients
- 1 cup plus 2 tablespoons sifted cake flour
- 3 tablespoons water
- ¾ cup sugar
- 1¼ cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons Dutch-processed cocoa powder
- ½ cup toasted, peeled, and finely chopped hazelnuts, for garnish
- 1⅓ cups confectioners’ sugar, divided
- 6 large eggs, separated, at room temperature
- 12 whole hazelnuts, toasted and peeled, for garnish
- 1½ cups (3 sticks) unsalted butter, at cool room temperature
- 2 teaspoons fresh lemon juice
- 4 ounces bittersweet chocolate, finely chopped
- pinch of salt
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