Daring Bakers: Dobos Torte

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

I completely forgot that today was DB day, until I starting seeing the posts pop up this morning. In fact, my first thought was, "Cheaters, why are they posting today?" And then, "Ohhhh.... crap." I did do the challenge, I just forgot all about it. It's been that kind of month. :p

This cake, however, is NOT to be forgotten. This is probably my second favorite DB challenge ever (after the Yule Log). It is a pain (but that's why it's fun!), and it didn't come out perfect (how do you get the caramel to not just sink into the cake wedges?), but the spongy vanilla cake with the subtle chocolate buttercream was perfect. I don't like vanilla cake as a rule, especially with chocolate buttercream, but the torte is not only an exception, it is a rule unto itself. Mmm mmm.

Recipes found here.

Strawberry Mango Macarons

Still missing all the dancing...

500 Days of Summer was fabulous...

March can't come fast enough...

Either I'm getting very impatient, or I've encountered an inordinate number of idiots recently...

Currently obsessed with Lost in Austen ... where is my magic bathroom door to Mr. Darcy?...

Unfortunately, the mangos in the buttercream weren't very good, otherwise these would have been quite lovely...

And, hint hint, Daring Baker's this month is wonderful...



Strawberry Macarons
3 stale egg whites
125 g confectioners sugar
70 g almond flour
35 g strawberry powder
40 g granulated sugar
optional: little bit of pink food coloring

Sift together the confectioners sugar, almond flour, and raspberry powder. In a separate bowl beat the egg whites until foamy, then start slowly pouring in the granulated sugar. Continue beating until the egg whites are stiff. Fold the food coloring and 1/3 of the egg whites into the dry ingredients. Add the rest of the egg whites. Do not over beat. The consistency should be flowy, but if you lift a spoonful out of the batter, it will break off, not drizzle off.
Pipe the macarons onto your silpat mat or parchment paper. Set the oven to 320 F. Let the macarons sit for 10 min or so. Place in oven and bake for 5 or 6 minutes at 320 F. After that, turn the oven down to 270 F, and prop the oven open with the handle of a wooden spoon. Bake for another 7 - 8 minutes. Remove from oven, and let cool for at least 10 minutes before trying to remove from the silpat/parchment. Let completely cool before filling.

Mango IMBC
2 egg whites
3 oz granulated sugar
2 T water
2 (more) T granulated sugar
6 oz unsalted butter, room temp
1/2 c mango puree (or to taste)

Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add the mango.