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Dobos Torte With Marshmallow

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  Sponge rounds 6
  Milk 300 Milliliter (1 1/4 Cup)
  Cornstarch 25 Gram (1/4 Cup)
  Sugar 50 Gram (1/4 Cup)
  Egg yolk 1
  Butter 18 Tablespoon (250 Gram)
  Marshmallows 50 Gram (1 Cup)
  Semi-sweet chocolate 2 Ounce (50 Gram)
  Sugar 14 Tablespoon (200 Gram)
  Butter 1 Tablespoon (15 Gram)

Prepare and bake the cake layers as in the recipe for Prince Regent Cake, opposite.
When cool, fill cake with the following cream mixture.
To make filling, mix a little milk with cornstarch in a medium bowl.
Heat remaining milk with sugar in a small saucepan.
Stir hot milk mixture into blended cornstarch.
Return to saucepan and bring to a boil, stirring constantly until thickened.
Stir in egg yolk quickly and thoroughly.
Return mixture to bowl; cool.
Cream butter until soft, then beat into cooled cornstarch sauce a spoonful at a time.
Melt marshmallows and chocolate in a double boiler over low heat.
Beat chocolate mixture into cornstarch mixture.
Refrigerate until firm enough to spread.
Spread 5 sponge rounds with three-fourths of the chocolate cream; arrange layers on top of each other.
Spread remaining chocolate cream around sides of cake.
To make glaze, heat sugar and butter in a small saucepan over medium heat.
Stir constantly until sugar has dissolved and butter melted.
The mixture should be light brown.
Spread caramel glaze over top of cake immediately.
While caramel covering is still soft, divide the top into 12 portions with an oiled knife.
The caramel caninot be cut after it has hardened.

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Dobos Torte With Marshmallow Recipe