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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 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

Printed from tasteofhome.com Oct 13, 2008

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Grandma Zauner's Dobosh Torte cont.

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 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.