Doboš torta / Dobos Torte

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Od kada su u kolovozu prošle godine Daring Bakersi, čiji tada još nisam bila član, radili Doboš tortu, ta mi slastica ne izlazi iz glave. Kada sam vidjela predivne radove vrijednih bloggera i bloggerica, zaklela sam se da ću pobijediti strah i napraviti ovu tortu, pa makar mi to bilo posljednje što ću učiniti. Od tada sam se mnogo puta vraćala na slike i recepte, divila se i proučavala tehniku pečenja, a sve to u vidu psihičkih priprema za izradu ove famozne torte. Posebno me se dojmila prezentacija spomenute torte na blogu Pastry Pal, odakle sam i preuzela ideju da napravim Doboš tortu u obliku kolača i ukrasim je karamel krugovima. Recept doduše nisam preuzela od Daring Bakersa, već sam ga iskombinirala od nekoliko različitih recepata, a kao osnova mi je služio sjajan recept naše bloggerice Melitte sa bloga Cafe Chocolada.


Torta je doista fenomenalna i uopće nije tako komplicirana niti zahtjevna za izradu. Priprema oduzima dosta vremena ali stvarno se isplati jer je torta savršen spoj mekanog biskvita, čokoladne kreme i ukusnog karamela. Topi se u ustima! Ovo je bio jedan od kolača na našem uskrsnom stolu i svi su bili oduševljeni, pa i vama toplom preporučam da ga isprobate.


Doboš torta

Krema od čokolade
4 jaja
170g šećera
2 vanilin šećera
150g tamne čokolade
250g maslaca na sobnoj temperaturi
1 žličica ruma

Jaja, šećer i vanilin šećer dobro izradite mikserom dok smjesa ne postane pjenasta i svijetla. Zatim posudu stavite na paru i kuhajte uz stalno miješanje pjenjačom, dok se smjesa ne počne zgušnjavati (oko 10 minuta). Potom dodajte nasjeckanu čokoladu i miješajte dok se čokolada sasvim ne otopi. Kuhajte još otprilike 5 minuta i pred sam kraj kuhanja dodajte žličicu ruma. Kremu ohladite uz povremeno miješanje. U hladnu kremu umiješajte pjenasto izrađen maslac i sve zajedno još jednom dobro izradite mikserom. Kremu podijelite na 5 jednakih dijelova.

Biskvit
8 jaja
8 žlica šećera
prstohvat soli
10 žlica oštrog brašna

Pećnicu zagrijte na 170°C. Na 6 listova papira za pečenje olovkom nacrtajte pravokutnike veličine 20x30 cm.

Odvojite bjelanjke i žumanjke, pa bjelanjke uz dodatak soli istucite u čvrst snijeg. Žutanjke pjenasto izradite sa šećerom dok smjesa ne postane svijetla i pjenasta. Umiješajte brašno i na kraju nježno umiješajte snijeg od bjelanjaka. Smjesu podijelite na 6 jednakih dijelova.

Jedan list papira za pečenja položite na veliki plitki lim za pečenje i namastite ga (obavezno!). Uzmite 1/6 smjese za biskvit i ravnomjerno je razmažite na ocrtani pravokutnik. Biskvitnu koru pecite maksimalno 5-6 minuta. Kora je tanka i stoga se jako brzo ispeče. Ona mora ostati svijetla, a ako je prepečete postat će izuzetno hrskava i krhka zbog čega biste kasnije mogli imati problema. Pečenu koru preokrenite na čistu kuhinjsku krpu i odstranite papir za pečenje. Isto ponovite i sa ostalim korama. Pečene kore obavezno pokrijte vlažnom krpom ili folijom kako se ne bi posušle na zraku prije sastavljanja kolača.

Iz zadnje kore kalupom željene veličine izrežite krugove (ili neki drugi oblik, poput srca, cvjetića, trokuta...). Pri tome imajte na umu da ti oblici moraju biti manji nego što će biti izrezane kocke torte, odnosno kolača.


Karamel preljev
100g šećera
žlica maslaca
2 žlice limunovog soka

U posudi debljeg dna zagrijavajte šećer na visokoj temperaturi dok se ne pretvori u karamel. Posudu maknite s vatre, dodajte maslac i limunov sok te sve zajedno vratite na laganu vatru i miješajte dok se maslac sasvim ne otopi.

Maknite s vatre i pomoću žličice i nožića nanesite karamel na krugove od biskvita. Morate biti relativno brzi jer se karamel brzo stvardne, no ako se to dogodi nije tragedija. Vratite posudu na laganu vatru i zagrijavajte karamel dok ne postane ponovo tekuć. Također, budite vrlo oprezni dok premazujete krugove jer je karamel izuzetno vruć i izaziva opekline. Premazane krugove ostavite na sobnoj temperaturi da se karamel osuši, a potom ih premijestite u limenu kutiju za kekse.


Sastavljanje
prženi lješnjaci (za dekoraciju)

Jednu biskvitnu koru položite na pladanj i ravnomjerno je premažite sa 1/5 kreme, poklopite drugom korom i opet premažite kremom. Ponovite postupak sa ostatkom kora i kreme pa tortu završite slojem kreme. Dakle, torta se sastoji od pet kora i pet slojeva kreme.

Tortu stavite u hladnjak na 2-3 sata, a potom je izrežite na kocke željene veličine. Na svaku kocku stavite jedan prženi lješnjak i dva kruga premazana karamelom.

• Verzija za ispis

In August last year, the Daring Bakers made Dobos Torte. I was so impressed with this dessert and the gorgeous work of so many Daring Bakers that I decided to become a member myself and I vowed to myself one day to bake this lovely cake. I was familiar with the Dobos Torte since it's a very popular dessert in my country, but I've never made it and was always intimidated by it. However, looking at those beautiful cakes and photos, I knew I have to overcome my fear and make it some day. One of the bloggers that impressed me the most with her presentation was Pastry Pal. I just loved her cake and the elegant decoration, so I decided to make my Dobos torte rectangular and decorate it with little caramel circles. When I finally decided to embark on the Dobos mission, I decided to use another recipe as the base for my Dobos Torte. It's a recipe from Melitta of Cafe Chocolada. I have adapted it quite a bit though, but I am extremely pleased with the result.

Dobos Torte

Chocolate Buttercream
4 eggs
170g granulated sugar
2 bags of vanilla flavored sugar (10g each)
150 g bittersweet chocolate, chopped roughly
250g unsalted butter, at room temperature
1 tsp. rum

In a bowl, beat the eggs, sugar and vanilla sugar until light and frothy. Transfer the bowl onto a double boiler and cook while whisking constantly. Cook for about 10 minutes or until it starts to thicken. Add the chopped chocolate and mix it in well until thoroughly melted and combined. Cook for another 5 minutes and in the end stir in a teaspoon of rum. Remove from heat and let it cool down completely.

Using a hand mixer, beat the butter until creamy and add it to the chocolate cream. Mix thoroughly with your mixer until you get a smooth and silky buttercream. Divide the buttercream into five equal parts and refrigerate until the assembly.

Sponge cakes
8 eggs, separated
8 tbsp. granulated sugar
pinch of salt
10 tbsp. flour

Preheat the oven to 170°C. Prepare 6 large sheets of parchment paper (about 40x30cm). On each sheet of paper draw a rectangle 30x20cm big. You will also need a large baking pan.

Beat the egg whites with a pinch of salt until stiff peaks form. Set aside. Beat the yolks with sugar until light and frothy. Slowly add the flour while mixing with your hand mixer. In the end, gently fold in the egg whites. Divide the batter into 6 equal parts.

Grease the bottom of your baking tray and place one piece of parchment paper on it. Grease the paper and spread one part of the batter onto the paper. Try to spread the batter as evenly as possible and try not to cross the drawn lines. Bake the cake layer for no longer than 5-6 minutes. The cake is very thin and it bakes really quickly, so you have to make sure it doesn't burn. It should stay light in color and kind of spongy, but if you overbake it, it will become crispy, very fragile and therefore hard to handle. Transfer the baked cake layer onto a clean kitchen cloth and remove the parchment paper. Cover the layer with a clean cloth or a piece of aluminum foil so it doesn't dry out. Repeat the process with the rest of the batter.

Take one cake layer and while it's still warm cut out small circles using a cookie cutter. Instead of circles you can cut out triangles, hearts, flowers, rectangles or whatever shapes you like best. Just make sure that those shapes are smaller than the cut pieces of the cake itself. Place those circles onto a parchment paper and prepare the caramel.

Caramel
100g granulated sugar
1 tbsp. butter
2 tbsp. lemon juice

Melt the sugar over high heat. When it starts browning remove from heat, stir in butter, and lemon juice. Mix well, return to heat and cook until the butter dissolves and the caramel has a smooth consistency.

Using a teaspoon or a small knife spread some caramel onto each cake circle. You have to work fast since the caramel hardens quickly. If that happens just return it to the heat and re-melt it. Also, be very careful because the caramel is extremely hot and may cause serious burns. Leave the cake circles at room temperature until the caramel hardens and then tranfer them to an airtight container.

Assembly
roasted hazelnuts for garnish

Take one cake layer and carefully place it on a tray. Spread a thin layer of buttercream over it (1/5th of it) and cover with another cake layer. Repeat with the rest of buttercream and the cake layers and finish with a layer of buttercream. So, the cake consists of 5 cake layers and 5 layers of buttercream.

Refrigerate the cake for 2-3 hours and then cut it into squares or rectangles. Put one hazelnut (or more if you wish) onto each square and decoratively arrange two caramel circles on it.

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