GBBO – European Cakes – How about a Dobos Torte?

Cooled-caramelDuring the run of the BBC’s ‘Great British Bake Off’ there are some weeks when I watch and think, yes, I’ll have a go at that. And, naturally, I do like cake. Here are a few photos taken over the course of several hours as I followed Mary Berry’s recipe for a Dobos Torte from her book ‘Mary Berry’s Ultimate Cake Book’.

As you can see my copy (bought 1994) is rather tatty and well-used, but this was one recipe I hadn’t tried. Spelled, in error Doboz not Dobos and hailing mistakenly from Austria when József Dobos was actually Hungarian, this recipe was still worth trying out!

Firstly, you have to prepare the cake layers. In this recipe they are made using a simple fatless sponge recipe although I noticed on the GBBO they suggested a Genoese sponge. Either with or without butter the mixture has to be whisked for some minutes to get the volume. Mmm – I was supposed to get six layers, but obviously misjudged the amount of mixture for each circle and only ended up with five. Of course, each layer was then not as thin as it should be, but still they were quite thin and baked really quickly and so a couple (perfectionists look away now) were OVERBAKED!

Whilst the circles of sponge cooled I made the ‘fancy’ butter cream. This involved whisking egg whites with icing sugar over simmering water, adding to softened beaten butter and then incorporating carefully melted dark chocolate. At this point I thought if I make this again I’ll sandwich with chocolate ganache instead.

Moving on to the caramel.

‘Photographing making caramel’ = ‘Watching paint dry’
Well, it is a waiting game and then because I was fussing with camera – oohh it so nearly burnt. And, I didn’t want a ‘bin’ episode. Caramel all fine – it should be I’ve been making it since I first made peanut brittle as a 13 year old at school. Don’t think that would get past health and safety these days.

I think the most tricky part when making this cake is achieving the clean cut caramel wedges for the top. You do need to be vigilant and catch the moment for marking and then slicing the top caramel soaked layer.

Time to assemble, invite other cakeaholics round for coffee and biscuits, sorry cake, and cut.

Five-layers

Oven fresh rolls – a simple pleasure

Bread-rolls
Last night it was GBBO’s ‘bread week’. What? Well, for the uninitiated GBBO is the BBC’s unexpected hit show the ‘Great British Bake Off’ which is now on its fifth series. It is simply a baking competition where contestants bake each week, but somehow it is more than just a ‘competitive’ cooking programme.

Proving

I’m not a big telly person, but this is my guilty secret not least as I love baking cakes and, well, anything sweet! Sweet, yeasty breads such as Chelsea buns, cinnamon brioche and stollen are all personal favourites, but last night only one person made a sweetened showstopper loaf. I guess with all the recent fuss about sugar being so bad for your health savoury breads were considered the safer option. Anyway, following a batch of chocolate hazelnut cookies last week I have restrained myself and baked a few granary rolls.

Into-oven

Cooling-rack