Late again for the Daring Bakers challenge but not as much as last month 😉 Last weekend friends from the Netherlands stayed with us. Wanted to have the Dobos torta ready before they came on Friday but only managed to finish it Sunday afternoon… but at least I finished it! I followed the recipe but made 2/3 instead of the whole recipe. My cake had a 15 cm (6 in) diameter. The only thing I did differently was the buttercream. The cake was going to be eaten by my children too so I didn’t want to use the buttercream recipe issued that used partially cooked eggs. Instead I went with the original buttercream that’s in Rick Rodgers’ book that uses butter, cocoa, chocolate, confectioner’s sugar and vanilla.The cake wasn’t difficult to make but a little time-consuming. To cut the 6 cake layers I used a pizza cutter, worked like a charm. I loved making it as this cake was on my to-do list. The cake was good but just not really my taste so I’m sure I won’t be repeating it.
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic CaffÃ©s of Vienna, Budapest, and Prague.