Grandma Zauner's Dobosh Torte 6 eggs, separated 1 cup sugar, divided 2 teaspoons vanilla extract Pinch salt 1 cup cake flour FROSTING: 1 cup butter, softened 2 cups confectioners' sugar 4 squares (1 ounce each) semisweet chocolate, melted 3 tablespoons milk 1 teaspoon vanilla extract 1 cup heavy whipping cream Let eggs stand at room temperature for 30 minutes. Line two greased Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Grandma Zauner's Dobosh Torte cont. 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside. In a large mixing bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla. In another large mixing bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans. Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely. For frosting, in another large mixing bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Grandma Zauner's Dobosh Torte a chilled small mixing bowl, beat cream until stiff peaks form; fold into chocolate mixture. To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator. Yield: 16 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008