In the bowl of an electric mixer beat the 10 egg yolks on high for a few minutes until they’re pale and lemon-colored. 10.5 ounces (2 sticks, 5 tablespoons) butter When the layer is done, remove the tin, quickly “slice” off the layer with a large knife, wipe off any crumbs, and rub the still hot tin with paraffin… For now suffice to say I think it’s a winner, even though it doesn’t include the caramel top (I plan on adding that, just because I think it’s nifty — sorry Maida!). Add the vanilla and egg yolks and beat well. That would activate the gluten and make the cake tough. 1 pound (3 1/2) cups confectioners’ sugar It was very difficult to spread. Theirs was a loaf type probably 8 layers with caramel on the top. ill keep you posted! Remove the finished layers from the oven and, holding the corners of the sheets, invert them onto a rack. Happy Monday everyone ! Combine the caramel and water in a small pan and swirl over high heat until it turns amber. You MIGHT be able to get away with that if you used cake flour…. 2 tablespoons water Romanian Mici (Garlicky Skinless Grilled Sausages), the best recipe for the grilling season. https://romanianrecipes.fandom.com/wiki/Dobosh_Torte?oldid=17403. Reduce the speed to medium-low and gradually add the flour. Hey Mary! Slowly rotate the sheet with one hand as you spread, being careful not to leave any holes. Set a rack in the center of your oven and preheat it to 450. I generally put up both a text recipe and a photo tutorial, then put them together in the menus on the left so that when you click you get both. Your email address will not be published. Love that, Jeanne! Here you will find the true essence of Romania through its delicious, wholesome and super tasty food. Sorry! My momma is a baker & this is, by far, her most popular cake. Stir a few spoonfuls of the whites into the yolk mixture to lighten it, then fold in the rest of the whites.”. Romanian recipe: Oven-baked pearl barley pilaf with chicken and mushrooms It’s a really unique mixing method. Lay the parchment pieces out and sift powdered sugar over them. Stir a few spoonfuls of the whites into the yolk mixture to lighten it, then fold in the rest of the whites. Totally worth it; I lost the book I was working from and forgot the name of the cake, so I’m thrilled to see it here. Stir in the lemon juice and remove the mixture to another bowl. It will keep for a week in the refrigerator. I think Zalman means in Jeanne’s comment, and I think it was a typo for “cake tins,” aka, in cake pans. Reduce speed and gradually add the powdered sugar. I greatly appreciate your email! 7 eggs, separated Romanian Cozonac (nut filled) ... lately he's been telling me that he misses his Romanian food so I've been looking up Romanian recipes online. It’s always fascinating to learn these sorts of ingenious techniques from yesteryear. I’m gratified that this worked for you and that your family was pleased. Glad there’s another dough laminator in the world! Romanian craft beers have been on the rise recently with the young and hip crowds looking for something else: Nenea Iancu, Zaganu, Hophead, Ground Zero or Gambrinus. Is all that sugar really necessary? Of all the recipes I’ve found for Dobos Torte (and there are a lot of them out there), this one from Maida Heatter is the one that strikes me as the best blend of original intent and modern taste. The recipe came to Romania hundreds of years ago from the Turks. This sounds like an interesting recipe! The directions say to sift with the flour, but later say to whip with the egg whites. I made a Dobos Torte following your recipe, and I agree it’s not too sweet! Very carefully, pour the caramel over the cake layer and promptly spread it with an icing spatula. No butter in the cake batter? And like the previous post, we also use inveted round cake pans. 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