You’ll think you’re ready to attempt a dobos torte when your favorite baking blogs motivate you to. You won’t be suicidal enough to try this recipe with 12 layers but instead, use the same exact recipe and just make six layers (one layer will be double the thickness of one of theirs). You’ll be torn between making a classic dobos with a chocolate buttercream but very intrigued by this white dobos with a white chocolate cream cheese buttercream and peach jam. “Cream cheese” will win you over.
The peach puree tasted very natural and organic. No need to cook the peaches to loosen the skin. Just peel them. Btw, leftover puree is great on vanilla ice cream.
You will initially follow the recipe and cut perfect circles of parchment paper to bake your sponge layers. But you will realize that spooning and spreading the batter evenly and consistently on top of these little circles will cause the infamous dobos torte frustration. Time to improvise. Get an empty cool whip container and slice off the bottom. Roll out a sheet of parchment paper onto a baking sheet. Place the bottomless cool whip container on top of the parchment and spoon ½ cup of batter into it. Spread it out evenly. Lift the cool whip container and make two more on the same baking sheet. Viola! All three layers will be EVEN and bake perfectly at the same time. I baked them at 350 degrees F in the center rack for 4.5-5 minutes. Cool them for a few minutes and remove them from the parchment paper while they are still warm. They tend to stick when cooled. Also: remember to sift the powdered sugar.
How to make cake flour: put 2 tablespoons of cornstarch in a measuring up and then add enough all-purpose flour to equal one cup. Thoroughly mix together and then sift about five times because that cornstarch needs to be scattered throughout.
The peach puree tasted very natural and organic. No need to cook the peaches to loosen the skin. Just peel them. Btw, leftover puree is great on vanilla ice cream.
You will initially follow the recipe and cut perfect circles of parchment paper to bake your sponge layers. But you will realize that spooning and spreading the batter evenly and consistently on top of these little circles will cause the infamous dobos torte frustration. Time to improvise. Get an empty cool whip container and slice off the bottom. Roll out a sheet of parchment paper onto a baking sheet. Place the bottomless cool whip container on top of the parchment and spoon ½ cup of batter into it. Spread it out evenly. Lift the cool whip container and make two more on the same baking sheet. Viola! All three layers will be EVEN and bake perfectly at the same time. I baked them at 350 degrees F in the center rack for 4.5-5 minutes. Cool them for a few minutes and remove them from the parchment paper while they are still warm. They tend to stick when cooled. Also: remember to sift the powdered sugar.
How to make cake flour: put 2 tablespoons of cornstarch in a measuring up and then add enough all-purpose flour to equal one cup. Thoroughly mix together and then sift about five times because that cornstarch needs to be scattered throughout.
The white chocolate cream cheese buttercream is amazing. And does not need any other description other than amazing. Just be careful not to seize the chocolate. White chocolate melts much faster than semi-sweet.
By now, you’re going to be exhausted and will give up on doing that caramel topped sponge layer. But please persevere and perhaps make it even before you do the peach puree and frosting. Because you will kick yourself for not completing it in the end. It won’t have that showstopper look without it. You might even deem it a failure without it. And you will doubt the authenticity of your dobos without that caramel topped sponge layer. So deep breath, and attempt it. Even though I didn’t.
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