I had planned to have this post ready to go earlier this morning. But, as it often happens, life got in my way! Mini SGCC has been under the weather for several days. She informed me late last night that two of her good friends had been diagnosed with mono, and that she had recently shared her Chapstick with one of them, and a drink with the other. Will they never learn!?!? So, instead of editing my photographs and writing up my post first thing this morning, I spent several hours with my daughter at the pediatrician’s office and at the lab getting her blood work done. (Don’t even ASK me how THAT went! Guess who is phobic about needles?) Oy!
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.
The Dobos Torte is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber was allowed to use it freely. read more >>