Hi all, i am looking for a recipe for a 7 layer cake. I believe the cake itself is like a sponge cake but am not sure. I used to buy theseat the bakery all the time when I grew up on Long Island but can't find a recipe. I think the yellow cake was sorty of spongy with a light chocolate buttercream filling them iced only on top in a dark chocolate.
There are a bunch of recipes online. Search for dobosh torte or dobos torte.
Dobos Torte (seven layer cake)
12 ounces unsalted butter, cut into chunks, at room temperature
1 vanilla bean, split in half lengthwise
2 ounces powdered sugar
10 eggs, separated
1 cup granulated sugar
7 ounces cake flour, sifted
1 cup sugar
1/4 cup water
1 egg yolk
1 pound unsalted butter, cut into pieces, at room temperature
12 ounces bittersweet chocolate, melted
1 tablespoon rum, optional
6 ounces sugar
For the Cake Layers: Preheat oven to 400°F. Place parchment paper on baking
sheets and trace the outline of a 9-inch cake pan in pencil to form 6
2. Put the butter in the bowl of a mixer; with a small knife tip, scrape in
the seeds from inside the vanilla bean. Beat at medium-high speed for 1
minute. Add the powdered sugar and continue to beat another 5 minutes,
until smooth and well blended. Lower the speed and add the egg yolks.
Continue to beat for 2 to 3 minutes, until light and fluffy.
3. In another mixing bowl, using clean beaters, whip the egg whites at medium
speed until they form soft peaks when the beaters are lifted out. Add the
granulated sugar, increase the speed, and continue beating until the egg
whites form stiff but not dry peaks when the beaters are lifted out.
4. Fold the egg whites into the yolk mixture. Gently fold in the flour to form
5. Divide the batter equally among the 6 marked circles, using an icing
spatula to spread it evenly within each circle, about ¼ inch thick. Bake in
the preheated oven until the cake layers are light golden in color, 6 to 8
minutes. Remove from the oven and let the layers cool, transferring each
one to a 9-inch cardboard cake circle. Set aside.
6. To make the Chocolate Buttercream: In a saucepan, combine the sugar and
water. Over medium-high heat, bring the mixture to a boil and continue
boiling without stirring until the syrup reaches the soft ball stage, 240°F
on a candy thermometer. Boil to 240 degrees or soft ball stage.
7. Meanwhile, in a mixer at medium-high speed, beat the eggs and egg yolk they
are light yellow and form a ribbon when the beaters are lifted out. Reduce
the speed and, still beating, gradually pour the hot syrup into the egg
mixture. Increase the speed and whip the mixture until it cools to room
temperature. Still beating, add the butter, a piece at a time. Then pour in
the melted chocolate and, if desired, the rum, continuing to beat the
mixture until it is smooth and well blended.
8. To make the caramel, put the sugar in a heavy saucepan and cook it over
medium heat until it melts and turns a medium amber color, taking care not
to burn it. Remove it from the heat and pour the caramel over 1 of the
reserved cake layers. Run the edge of a chef's knife through some softened
butter to coat it, then use the buttered knife edge to spread the caramel
evenly over the layer's surface. Leave the caramel to cool, set, and
harden. With the knife, cut across the caramel layer's diameter in 6
equally spaced places to form 12 equal wedges. Set aside.
9. To assemble the torte: Set aside half of the Chocolate Buttercream. With
the remaining buttercream, spread a 1/8-inch-thick layer on top of one cake
layer that will be the torte's base. Transfer another cake layer on top of
the buttercream and spread it with another layer of buttercream. Continue
layering the remaining cake and buttercream. Use a pastry comb to coat the
entire edge of the torte evenly and decoratively with buttercream.
10. With a knife, mark the buttercream on top of the torte into 12 equal
wedges. Put the reserved buttercream in a piping bag with a decorative tip
and use it to decorate each marked wedge. Then take the 12 caramel-coated
wedges and lean them decoratively on top of the piped buttercream. Keep
refrigerated until serving. To serve, use a sharp knife or cake cutter
dipped in hot water to cut the Dobos Torte along its individual marked
Wolfgang Puck recipe.. Good Luck!
Here is a link I found...but I am not sure this is what you are looking for.
Thanks so much for your help.......the cake I am looking for is a rectangular shape and I may have found it in some of my searches for dobosh torte. It certainly does help when you know the actual name of what you are searching for......
I'll be sure to post a picture when I get to make this in a couple of weeks.