Recipe - Dobos Cake

Round Robin Exchange

6 ea eggs, separated 1 One fourth cup sugar 2 T lemon juice Three fourths cup sifted pastry
flour One fourth cup cornstarch One half teaspoon salt Beat egg yolks until creamy and light,
gradually add sugar, beating well after each addition and adding with the
last portion 1 Tablespoon lemon juice. Mix and sift flour, cornstarch and
salt, add half of it to the egg yolk mixture, stirring gently till blended
and adding while blending another Tablespooon of lemon juice. Fold in
stiffly beaten egg whites alternately with remaining flour mixture, a
little at a time stirring gently . Butter and line an 8inch spring mold
with waxed paper. Turn in a few tablespoons of batter at a time spreading
evenly over bottom of mold, bake in a hot oven (450F) 5 to 6 minutes or
until very lightly browned. Remove cake to cake rack and repeat process
until batter is entirely used. You get 8 layers. When cool put 1 layer
aside, spread the following filling between and on top of remaining seven
layers, pressing the layers firmly , but gently together, then chill.
CHOCOLATE FILLING FOR DOBOS CAKE 4 squares unsweetened chocolate 2/3 cup
granulated sugar 4 egg yolks 1 One fourth cups sweet butter One half cup heavy cream 2
or 3 drops coffee extract Melt chocolate over hot water , then add little a
time to slightly beaten yolks combined with cream and sugar, stirring
briskly after each addition. Cook over hot water 56 minutes, stirring
constantly until thick and smooth. Cream butter with coffee extract until
light, then add to chocolate mixture a tablespoon at a time, beating and
stirring at the same time after each addition until blended. Remove from
hot water and cool until of spreading consistency . Icing for Dobos Cake
Melt Three fourths cup of powdered sugar over very low heat until of a light caramel
color, stirring constantly ; then pour quickly onto remaining cake layer,
spreading evenly and working rapidly . Place this layer on top of the cake,
pressing firmly . Spread remaining chocolate filling on sides of cake and
if desired, dust very lightly with chopped nuts. Cool, and keep in a cool
place for at least 24 hours before slicing. This cake will keep a week in a
refrigerator. Submitted by Mary Vevurka, Chicago IL From: SlovakAmerican
Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini