Directions: |
Directions:Preheat oven to 400 degrees.
Have ready 2 ten inch cardboard circles (can get at a baking supply outlet)
Generously grease a 9" spring form pan with soft butter and dust with flour.
Beat eggs whites until frothy and gradually add in1 cup sugar. Beat just to soft peaks.
In another bowl, beat egg yolks with milk, lemon peel, vanilla and salt.
Fold this into the egg whites. Sift the flour over the egg mixture and fold in.
spread 1 1/3 cups batter into the prepared pan, bake for 5 to 7 minutes, or until brown spots appear on cake. Remove from oven, and from pan, dust the cake lightly with flour, and place on a rack to cool. Repeat this process until all the batter is used. ( about 6 times )
Place the layers between layers of wax paper, cover with a towel, chill for a few hours.
Make your chocolate butter cream
Starting with one layer. Butter cream one cardboard round and place on top. Buttercream the first layer, repeat process, (reserving one layer). Wrap the cake in plastic wrap and chill for at least 6 hours, ( chill the remaining butter cream as well.)
Grease the other cardboard round, put the reserved layer on it
In a non-stick skillet, place 1 cup sugar. Over medium, allow sugar to cook , stirring constantly until melted and becomes an amber color.
Carefully pour over the last layer and spread to the edges.. Allow to cool
Place some more butter cream on top of the chilled torte, top with with the carmel round. Frost the sides. Chill before serving |
Personal
Notes: |
Personal
Notes: Like all old world cooking this one is labor intensive. It is not hard to make, just time consuming. Instead of butter cream I used Ganache to coat the cakes. This is equal parts of Chocolate and heavy cream. Heat the cream to just boiling, pour over chocolate, stir and let sit to room temp.) I have also used the truffle mix for the center layers. I have not made this in years, but it is awsome
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This recipe for Dodos Torte is from