Try this Dobosh Torte (Seven Layer Torte) Pt 2 recipe, or contribute your own.
Suggest a better descriptionover 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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