Hungarian Dobosch Torte
|Eggs||4 , separated|
|Fruit sugar||1⁄3 Cup (5.33 tbs)|
|Unsifted pastry flour||5 Tablespoon|
|Caramel glaze||1⁄4 Cup (4 tbs)|
|Chocolate butter cream||1⁄4 Cup (4 tbs)|
|Toasted filberts||2 Tablespoon, sliced|
Oil a 10 1/2 x l5 1/2-inch jelly-roll pan and line bottom only with greased waxed paper.
Beat egg whites and salt in a small beater bowl until moist peaks form, then beat in the sugar gradually.
Beat until stiff.
Scrape egg-white meringue into a larger bowl, then without washing beater bowl, add the yolks and beat with the vanilla until thick and lemon-colored.
Fold yolks into whites with a whisk, then sift cornstarch and flour over the mixture all at once, and fold in until dry bits of flour disappear.
Spread evenly in prepared pan and bake at 375F for 11 to 13 minutes.
Do not over-bake.
The top should be pale gold in color.
Cool 10 minutes, then loosen the edges.
Slip a spatula under one corner of the waxed paper and gently lift the entire cake onto a cake rack.
Dampen a knife and cut cake vertically into four long oblongs.
Peel off the waxed paper when cake is cold.
Set one oblong (the best in surface appearance) on a cake rack and spread quickly with Caramel Glaze.
For easier slicing, immediately mark glaze at 1/2 inch intervals with a buttered sharp knife.
Spread three oblongs with Chocolate Butter Cream (see French-Canadian Mocha Cake).
Press layers together and top with the glazed oblong.
Frost sides with Chocolate Butter Cream and press in a few sliced filberts or chopped pecans.
Chill thoroughly, but before slicing, warm to room temperature for 30 minutes to soften and improve texture of the icing.