Baking with an Honorary Daring Baker – Mini Dobos Torte

It’s a strange thing. I absolutely adore being in the kitchen, baking, fueling this blog with sugar and creativity. And it’s without a doubt that I’m a social person. I like being with other people and spending time with my friends. But put them together? It doesn’t always ensure a good time. The honest truth is, I rarely enjoy baking with other people.

I’m not sure why. I guess it’s a bunch of little things… other people don’t know where the pans are, the tools, the ingredients. I know, silly. And they don’t really get the baking techniques. While I don’t mind teaching people, you can only do it to a point before you feel condescending. I would rather do it alone than give people the clearly “easy and boring” jobs like stirring, making them feel useless.

My explanation sounds sort of unreasonable written out like that, but I’m happy to say I am proved wrong sometimes. Take earlier this week, when my friend T- came over for dinner and to work on my top secret Daring Baker’s challenge.

Maybe it worked because T- is such a great friend. This is the girl who bought me a vanilla bean for my birthday and was one of the first people to start reading 17 and Baking. She brought green plums her family picked and a really delicious orange-water flan. Even though this month’s challenge was pretty difficult, she was up for the challenge and we had a really great time!

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 Caffés of Vienna, Budapest, and Prague.

The Dobos Torte is really quite stunning. Five layers of super-thin sponge cake, dark chocolate buttercream, chopped hazelnuts, and a caramel-coated layer of cake. I was so intimidated by it that I waited until the last possible minute. When T- came over, we had the baking possibilities narrowed down to cake or breakfast pastry when T- said she was willing to tackle the Dobos Torte.

We pored over size, height, shape… T- saw firsthand just how crazy and stressed (the good kind) I get about my DB challenges. Finally we decided on 6″ rounds. We made the buttercream first, and it wasn’t as tricky as I was worried it would be. The result was smooth, rich, velvety chocolate frosting. After that we tacked the cake. It definitely wasn’t as easy. We cracked the eggs and weighed out the sugar, but without experience, we couldn’t get the batter just right. After baking, the rounds of cake were really eggy and did not want to come off the pan.

But we had a great dinner that night, sitting outside and talking until the mosquitos and flying ants/beetles showed up. After tackling the massive mountain of dishes, I took one look at our cake rounds and decided I’d just have to redo it.

As I started baking late on the 25th, I told myself I’d never wait this long to complete a challenge again. It’s incredible how the 27th of each month creeps up on you. My summer felt even shorter as I looked back on the milanos of the July challenge. I recracked the eggs and weighed out the sugar again, but this time the batter seemed better. I chose to make teeny 2″ cakes and ended up with a towering stack of matchstick-thin layers.

Using the successful buttercream that T- and I made, I assembled and frosted two tiny 10 layer cakes and topped them with whole hazelnuts. In my defense I did attempt the caramel topping (twice.) Since I read that nearly every Daring Baker had not liked the caramel-cake topping, I decided to make the caramel and pour it into designs instead. The first time I burned the caramel so badly, it poured out like blackest chocolate. The second time I didn’t heat the sugar hot enough and while it was a beautiful amber color, it was too flexible and stuck to the paper. I tried!

In the end, after so much trial and error, the cakes did taste good. It reminded me of a ferrero rocher candy. As I ate it I got the impression that a Dobos Torte baked by someone who really knew what they were doing would taste amazing. Mine tasted good, but not necessarily worth the effort. I think the buttercream is something I would make again because it was so simple.  As for the caramel, it’s something I know I’ll be trying again.

The final thing I’ll be sure to try again… baking with company. It was just too fun this time to write off!

Anúncios

Deixe um comentário

Preencha os seus dados abaixo ou clique em um ícone para log in:

Logotipo do WordPress.com

Você está comentando utilizando sua conta WordPress.com. Sair / Alterar )

Imagem do Twitter

Você está comentando utilizando sua conta Twitter. Sair / Alterar )

Foto do Facebook

Você está comentando utilizando sua conta Facebook. Sair / Alterar )

Foto do Google+

Você está comentando utilizando sua conta Google+. Sair / Alterar )

Conectando a %s