White Chocolate and Thyme is a very promising combination. I moved on this and added one more special flavour to the cake: dried figs. It gives a nice, crispy texture to the sponge and a a few drops of lemon juice make a perfect balance.
I think this cake is one of the national symbols of Hungary, Hungaricums, as we call them. Dobos torte is known everywhere in the word and as other well known specialities of Hungarian cuisine it has several recipe variations. For example a few months ago I found it in one of Mary Berry’s cake recipe books, her Baking Bible. She calls it a Doboz cake and she prepares it with whipped eggs, which I am sure is not from the original recipe. And what is more I read wonderingly that it is from Austria. Trust me, they are not the same country anymore. It is true we had been the part of Austrian Empire for long time until in 1867 the House of Habsburg agreed to share power with the separate and independent Hungarian government. Following this, the Austro-Hungarian Empire existed for 51 years until 1918, after the end of Word War I, when it dissolved. Continue reading
The cake fashion moved beyond macarons and cupcakes. The new madness in a modern woman’s kitchen are cake pops. This dessert is simple to explain: it is a bit of cake on top of a stick. It’s easy to make, you don’t need special knowledge or equipment. All you need to have is a keen love to decorate, and it’s a plus if you don’t mind being creative.
Exactly twenty years ago Elemér Auguszt the member of the famous Hungarian pastry dynasty was given a special cake for his 80th birthday with the following text on the top: “Happy Birthday, Elemér! 80”.
It was the delicious E80 cake as we know it today. This cake is the symbol of the traditionalism and professionalism of the sophisticated Hungarian pastry arts. It is made with a rich chocolate filling and a thin marzipan layer in the middle and covered with light coffee cream.
Few days ago I found an interesting picture in the most fantastic chocolate book I have ever read. It was a white chocolate covered lollipop with lovely flower patterns on its surface. I would not say this kind of treat is my taste really but I was amazed by this clever decoration idea.
As I have plenty of time I wanted to try a special recipe, something new, possible a technical challenge. I opened my chocolate book out and was looking for the right recipe. I was sure I found it, but honesty, I think the result looks like a simple, good quality chocolate sponge. Maybe it is a little bit moister and heavier. Anyway, if you want to make nice sponge takes twice as much time as it normally does, this recipe highly recommended.
Ingredients for 12 slices:
- 40g butter
- 60g flour
- 4g baking powder
- 2 eggs
- 60 g granulated sugar
- 70 g chocolate (70%)
- 60 ml whipping cream
- 2 egg white
- 2 handful of berries
- 30 g brown sugar
- 30 g ground almond
- 5 g cocoa powder
- 40 g flour
- 30 g butter
Combine the sugar, almond, cocoa powder, flour in a mixing bowl. Cut the butter into small dice and mix it in using your hand. You should get crumbly texture. Chill for at least 30 minutes.
Heat the butter in a saucepan until it is just melted. Mix the flour with the baking powder.
Whisk the eggs with the sugar until thick and pale. Add the almond and the other dry ingredients. Stir them in until just mixed.
Melt the chocolate in a bain-marie. Heat the whipping cream and combine it with the chocolate. Add the ganache to the dough and stir in the melted butter.
Whisk the egg white and fold it in carefully.
Preheat the oven to 150°C.
Line the tin with parchment paper. Pour the butter into the bottom of the pan, scatter the fruit on the top of the cake, then sprinkle the streusel over it. Bake for about 1 hour.