Dobostorte

1. 1

   Preheat oven to 350.

2. 2

   To make layers (decide how many to make and multiply the ingredients. Layers are very thin--traditionally there are 10-12):

3. 3

   Separate eggs. Beat whites briefly, add a bit of salt and cream of tartar. When soft peaks form add 1/4 of the sugar and beat back to soft peaks. Beat remaining sugar into yolks until they are bright yellow. Fold flour into yolks, then fold in whites.

4. 4

   Grease the bottom of a torte pan. Spread a thin layer of the batter and bake until just done. Remove from the pan while warm. Bake remaining layers.

5. 5

   Icing:

6. 6

   Beat egg whites to soft peaks. Bring sugar, Karo syrup, and water to a boil in a small saucepan and bring to 240. Let cool slightly. While mixer is running, pour syrup into egg whites and beat until stiff and shiny. Cool. Mix 3/4 of the meringue into softened butters. Add remaining meringue, vanilla, and melted chocolate. Beat until fluffy.

7. 7

   To assemble:

8. 8

   Ice between each layer, then ice outside of cake. Refrigerate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.