Dobosh Torte (Seven Layer Torte) Pt 2

Dobosh Torte (Seven Layer Torte) Pt 2 Ingredients

See part 1

Instructions for Dobosh Torte (Seven Layer Torte) Pt 2

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. MAIDAS 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 JEWISH-FOOD digest V96 #115 Recipe by: Maida Heatters Book of Great Desserts, 1976 page 25 From: Linda Shapiro Date: Mon, 30 Dec 1996 18:15:29 -0500

Main Ingredient: Cuisine: Uncategorized

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