Last night I tried to make a 'dobostorte', using a recipe from the following link:
(I include this for anyone who wants to look the recipe over.)
I had to use two small, round cakepans instead of the large, rectangular ones indicated in the recipe. I evenly divided the batter amongst six layers. Each time, I put the measure of batter in the greased pan, lined with wax paper, and I baked the layers. I then let them cool. They were quite thin, perhaps 1/4 inch thick.
Anyway, I made the cake and I refrigerated it. The flavor was nice, but the cake was tough. Any suggestions as to why? I am no cake expert, and I would like to improve my abilities, so your comments/suggestions are greatly appreciated.
Merry Christmas and Happy New Year to all!
First the layers are *supposed* to be no more than 1/4" tall. That part was right. If it was tough, I'd guess you overbaked it. Those layers are done in just a very few minutes.