2022 Giro d’Italia - Stage 3: Kaposvár to Balatonfüred
Today is the last day in Hungary for the 2022 Giro. While I should have technically posted this yesterday, as this dessert’s origin is Budapest, I wanted to go out with a bang! Speaking of going out with a bang, the first rider has abandoned the Giro, Slovenian rider Jan Tratnik. He took a nasty spill in the race-to-the-finish on the first day; a shame in that the Giro will slip into his home country towards the end of the race.
If you remember, yesterday, I mentioned I had made a Hungarian meal for a friend many years ago, and this was one of the items I attempted. However, way back then, I took an extreme shortcut and purchased pound cake to make up the layers and only went with about 5 layers. This is the real deal: 7 thin layers of sugar-dusted soft cake, slathered in luscious chocolate buttercream filling, and finished with a toasted meringue - all from scratch. It is a bit involved, but very rewarding…much like my month long series. Tomorrow is a rest day while the riders travel to Sicily. So be sure to come back on Tuesday for the beginning of the Italian courses of this culinary ridealong!
Dobos Torte
Seven-Layer Dobos Torte, from Food & Wine, Matt Danko
Cake
8 eggs, separated + 3 yolks
4 cups Confectioners sugar, divided + more for dusting
Vanilla bean
1 cup AP flour
½ tsp salt
2 tbsp milk
Parchment paper & baking spray
Buttercream
5 oz bittersweet chocolate chips
3 egg yolks
¼ cup sugar
1 cup half-and-half
2 tbsp unsweetened cocoa powder
5 sticks butter, softened
Instant-read thermometer, fine-mesh sieve, & offset spatula
Meringue
1 cup sugar
3 egg whites
Brulée torch
Prepare the cake.
Separate the 8 eggs, whites directly into a bowl of a stand mixer, fitted with a whisk attachment, reserving the yolks in a small bowl. Add in half of the confectioners’ sugar to the whites, the scraped seeds from the vanilla bean and salt. Start the mixer slowly, until the sugar has been absorbed, then increase the speed to medium-high and whip for 5 minutes. Transfer the whites to a bowl and briefly clean the mixing bowl and whisk.
While the eggs whip up, preheat the oven to 350 with the racks in the upper and lower third slots. Spray two baking sheets with the baking spray and line with parchment paper, coating the paper with more baking spray.
Pour the reserved yolks into the cleaned mixing bowl, add in 3 more yolks, reserving the whites in a small clean bowl covered with plastic wrap. Add the remaining confectioners’ sugar to the yolks, along with the flour and milk. Start the mixer slowly, until the sugar has been absorbed, then increase the speed to medium-high and whip for a few minutes until smooth. Beat in ¼ of the whipped egg whites. Turn off the mixer and remove the bowl and fold in the remaining egg whites until no streaks remain.
Then, split the batter among the prepared baking trays, trying to even out the batter as much as possible in the sheet tray. Place in the oven and bake for about 15 minutes, rotating and alternating the pans on the racks half-way through. Remove the pans from the oven after 15 minutes and place on racks to cool.
Prepare the buttercream.
While the cake bakes, place the chocolate morsels in a medium bowl. In another medium bowl, hand-whisk the egg yolks for a couple of minutes with the sugar until light yellow.
In a medium saucepan, heat the half-and-half and cocoa powder until just beginning to bubble at the sides. Transfer the mixture to the prepared yolks and whisk to combine. Return the mix to the pan, over medium heat, and whisk constantly until beginning to thicken and the temp reaches 160 degrees.
Pour the heated mixture, through the sieve, onto the chocolate chips. Let stand for a few minutes for the chocolate to melt, then mix with a rubber spatula. Let cool completely.
Once the chocolate has cooled, place the butter into a mixing bowl of a stand mixer and beat until creamed, a few minutes. Add in the chocolate and continue to mix until incorporated and creamy.
Assemble the cake.
Lightly dust the cakes with confectioners’ sugar. Then, place a clean sheet of parchment over the cooled cake pans and invert. Trim off the outermost thin/browned edges. Slice each cake into quarters, each piece about 3.5 inches wide.
Starting with the widest slice, spread on a ½-cup of the chocolate buttercream onto six slices. Carefully transfer and stack the prepared slices on a serving platter. Top the cake with a 7th layer, reserving the last layer for a snack, and cover the top and sides of the cake with the remaining buttercream. Clean the platter of any smeared chocolate and place in the refrigerator for 3 hours, or overnight.
Prepare the meringue.
Once the cake is well-chilled, combine the sugar and a ½-cup of water and bring to a boil until the syrup reaches 240 degrees. Note: This will take a bit longer than expected, while the syrup comes to a boil quickly, the temperature stalls at a certain point until the water has evaporated, then the temperature will rise fairly quickly.
While the syrup plateaus, transfer the reserved egg yolks to the bowl of a stand mixer, fitted with a whisk attachment, and whip with a pinch of salt until soft peaks form. If the peaks form before the syrup is ready, turn off the mixer.
When the syrup reaches 240, remove the pan from the heat and start the whisk again at medium speed. Carefully pour in the syrup and beat at high speed until the meringue is firm, glossy and the bowl is nearly cooled, about 7 minutes.
Remove the cake from the refrigerator. Using an offset spatula, thinly coat the cake with the meringue. Then add any additional meringue to the top and begin to pull at the mixture until peaks form.
Clean the serving tray for presentation purposes. Using the brulée torch, toast the meringue. Place back in the refrigerator and chill for 1-2 more hours, or longer.
When ready to serve, slice the cake while still very cold, cleaning the knife after each slice. Let the slices come to room temperature, for about 20 minutes, allowing the buttercream to soften, then serve.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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