Yep kiddies, that time again…well yesterday was that time…Daring Baker reveal for August! I know, again I have been remiss, again I am behind but then if I were on time, you all might get “afeared” that I had been abducted by aliens and replaced with some sort of pod person….so consistent and behind I shall be.
First and foremost…..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.
Second…The excuses and the story!
Excuse #1- ‘Tis august, the thermometer is bulging….who wants to turn on the oven?
Excuse #2 through infinity- Refer to excuse #1.
The Story…..As some of you know, I have been absent from our beloved DB for a bit, too busy, too tired, too whatever, at the beginning of this month I was happy as a clam for a cake, my kind of cake, so I swore to all the baking and blogging Gods that I would “hell or highwater” manage to find the time. Then, of course, the month intervened, vacations, bee stings, etc, etc, etc (all of which are lovely stories in and of themselves but I know you don’t want to hear them). Then this morning arrives and I am sitting here with my coffee and cig and in my reader I notice….Dobos…..Dobos…DOBOS!!!! “Aw crap!!” (that isn’t really the retort but I am trying a kinder and gentler approach here). Yep, John will be John!
So off to work I go…BTW did I mention today was Fudge Day? Yea, aside from the 96 gallons of ice cream we have been going through in a week, today was my day to make 140 lbs of fudge. Between the ice cream, the fudge, an employee on vacation and various classes of returning college kids…yea I had time to plan an attack on making a Dobos!!!! Along about 4pm, in walked my inspiration….Ray (and for everyone going “awww” and tearing up…please!)…it wasn’t so much him , as it was the package of raspberries he just had to have that he wanted me to come up with something to make from them. But alas, my dear sweet partner in life didn’t WANT CAKE!!!! (Lis, I think you have the proper retort for this one…can you be the one to say it please?) Crunch time, now I have 2 desserts to come up with, yea right like that is going to happen….Ray will just have to be content with his nightly PB&J sandwich before bed!!!!! Yes people, we keep Smuckers and JIF afloat, not to mention Wonder Bread (yea he has to have the spongy flavorless white crap bread and if it didn’t take an extra 20 seconds, the crusts would be cut off also!). At all times we have on hand 1 drum o’ Jif and 2 jars preserves, one strawberry the other raspberry. Hmmm, raspberries, raspberry preserves, peanut butter, cake, dessert….can you feel the impending crescendo? Viola!!!! PB&J Torte!!!
Lastly, I give you the Mechanics!!!
Here are my tweaks:
To the egg yolks in the batter I added 1/3 cup creamy Jif ( I think a bit more would have served me well)
For the buttercream I subbed white chocolate and also added 1/4 cup strained rasp. preserves.
Instead of doing the free-form rounds, as I feel I am rotund enough, I chose square and thus used 1/4 sheet trays to bake in, hence the reason I feel I got alot of “lift” in my layers. (although I wish I would have spent a little more time leveling the batter)
For the wedge embellishments I did a half moon shape and replaced the caramel with reduced strained preserves. I really wanted to do more of a crescent shape for a bit more lacy feel and also for a little spot to tuck in a raspberry but it didn’t happen!!!!
The guinea pigs will have at it tomorrow, so I will update you when the final verdict is in. Up to this point I found it to be a great challenge!!!