Success! My Dobos Torte was a success. Phew! Let me just say, the process is a long one that doesn't always seem to be yielding the best results. When creating the thin layers of cake, I was sure that a) I wouldn't be able to separate them from the parchment paper (I used parchment instead of just greasing and flouring) and b) that the level of stickiness that they had was not going to taste very good. Ultimately, I was able to use all but one of the layers and the stickiness was a non-issue. I am not going to say this is the most amazing looking Dobos Torte, and the taste was not really for me, but the Hungarians around the table all agreed that it was authentic and tasty, so I feel pretty pleased with the results. Oh, one thing about this Anna Olson. She LOVES to use this caramelized sugar in many of her recipes. It is definitely NOT something I love to do and I'm not sure that the taste benefits that much from it? But she's the professional, so I will stick with her. Pro tip: If you don't have a candy thermometer and you're creating the caramelized sugar, you're basically waiting for the edges to bubble and turn a light amber colour. From that point, the colour quickly darkens and spreads to the centre of the pot. I like to take it off the heat sometime before the colour reaches the centre of the pot. Anyway, this was a fun experiment and I'm glad it worked out!
♥
Hayley Sara
♥
Hayley Sara