It was our Grandma’s 75th birthday a few weeks ago and I decided to make something special for the occasion. I got to searching through some old Daring Bakers recipes from before we joined, and I found a recipe for Dobos Torte the DB challenge from August 2009. A layered cake was something I had never made before and I was excited for the challenge. Surrounded by the fresh fruit of the summer I decided to make a vanilla sponge cake with strawberry butter cream filling and chocolate ganache. It was absolutely delicious! We each had to have an extra piece…something my waist line will have to deal with later-but well worth it! INGREDIENTS
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
1 1/2 cup chopped strawberries
1 3/4 cups unsalted butter, room temperature
2 teaspoons vanilla extract
1 1/2 cups powdered sugar, sifted
12 oz milk chocolate
2 cups whipping cream
STEP 2) Cover the bottom of a rimmed cookie sheet with parchment paper.
STEP 3) Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
STEP 4) In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
STEP 5) Using a small offset spatula, spread about 1 cup of the batter in an even layer. Bake on the top rack for 5-7 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. Invert the cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Repeat the process making 3 more layers.
STRAWBERRY BUTTER CREAM
STEP 1) Using electric mixer, beat butter in large bowl until fluffy.
STEP 2) Beat in chopped strawberries and vanilla, scraping down sides of bowl occasionally.
STEP 3) Beat in powdered sugar. Cover and refrigerate until thick enough to spread.
STEP 1) Bring cream to a boil in medium saucepan over low-medium heat.
STEP 2) Place chocolate in large mixing bowl.
STEP 3) Pour hot cream over chocolate and let sit for 5 min.
STEP 4) Whisk together. Cover & chill.
I wanted this cake to have as many layers as possible so before I went any further, I cut each cookie sheet of sponge cake in half!
STEP 1) Place 1/2 sheet of sponge cake on platter. Spread 1/3 of the strawberry butter cream over the sponge cake, leaving an edge around the perimeter of the cake approx. 1/2 inch. As you add layers to the cake the filling will spread out to the remaining edges on its own.
STEP 2) Add another layer of sponge cake and spread with chocolate ganache.
STEP 3) Repeat steps 1 & 2 until all layers of sponge cake are used.
STEP 4) Cover the entire cake with chocolate ganache frosting & decorate with fresh fruit or colored icing.
In the words of Rachel Ray “Yum-o!” This is one of the most delicious cakes I have ever made/ate. I’m sure this cake will be made again in a variety of flavour combinations!
Where’s my fork?