Recipe - Dobosh Torte (Seven Layer Torte) Pt 2

See part 1

over the top.

Remove wax paper strips by pulling each one out by a narrow end and
refrigerate cake for at least several hours to set the icing. Store in
refrigerator and serve cold.
MAIDA'S NOTES:

1. If you use baking pan liner paper it must be buttered and flourd for
this recipe or the layers will stick to it.

2. This is a very firm cake; use a sharp heavy knife for serving.

3. Dobosh Torte may be made a day ahead, or it may be frozen.

4. Dobosh Torte is traditionally made with a layer of carmelized sugar on
top. I prefer it this way with icing on top it is easier to prepare,
easier to serve, easier to eat, and, to my taste, more delicious.

NOTES : This frosting contains raw egg yolks!

Posted to JEWISHFOOD digest V96 #115

Recipe by: Maida Heatter's Book of Great Desserts, 1976 page 25

From: Linda Shapiro lss@coconet.com

Date: Mon, 30 Dec 1996 18:15:29 0500