You can serve this Dobosh Torte Seven Layer Torte cake on kids birthday or add it to your breakfast table
7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioners' sugar (1 pound)
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
For FROSTING AND FILLING
1/2 lb good quality semisweet chocolate or bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks
2 tablespoons confectioners' sugar
To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
2Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
3Sprinkle with flour.
4Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
5On the floured area trace a 9-inch circle.
6(Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
8Place rack in the center of the oven and preheat to 450 degrees.
9In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
10Reduce speed and gradually add sugar.
11Increase speed to high again and beat for 5 minutes or until very thick.
12Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
13Mix in the lemon juice and remove from the mixer.
14(The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
15Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
16Then fold in a few large spoonfuls three or four times til the mixture lightens.
17Gently fold in the remaining whites.
18With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
19Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
20Make it thin, but do not leave any holes in it.
21A 1/4- inch thickness should give you seven layers.
22Do not make the edges too thin.
23Follow the lines closely, but don't worry, the edges can be trimmed later.
24Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
25If the layers are thicker than mine are, they will take longer to bake.
26If they are not baked long enough they will stick to the foil or paper.
27Repeat with remaining layers.
28If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
29When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
30Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
31(Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
32When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
33Cooled layers may be trimmed to even the edges.
34Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
35Cut around with a small sharp knife and then cut with scissors.
36FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
37Remove from heat, stir until smooth, and set aside to cool completely.
38In small bowl of electric mixer cream the butter.
39Add vanilla and egg yolks and beat well.
40Add sugar and cooled chocolate.
41Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
42Place four strips of wax paper around the outer edges of a cake plate.
43Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
44If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
45Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
46Continue icing the layers, stacking them as evenly as possible.
47Spread the remaining chocolate smoothly around the sides first and then over the top.
48Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
49Store in refrigerator and serve cold.
50NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
51This is a very firm cake; use a sharp heavy knife for serving.
52Dobosh Torte may be made a day ahead, or it may be frozen.
53For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.