Title: Dobosglasur (Caramel Glaze)
Categories: Dessert Vienna Torte
Yield: 4 Servings

		Heat 3/4 cup sugar in a
		Saucepan over low flame,
		Stirring constantly with a
		Wooden spoon, until caramel
		Brown and melted. Dip
		Saucepan
		Into washbasin filled with
		Very cold water (or into a
		Sinkful of ice cubes)
		To stop further cooking.
		Immediately, with metal
		Spatula,
		Spread caramel glaze over
		Cake round. DO NOT TOUCH
		THE
		GLAZE; IT WILL BURN YOU.
		Since the glaze will begin
		To
		Harden almost at once, and
		Then will be impossible to
		Slice
		Through for serving portions
		Butter a knife (so the
		Glaze
		Won't stick to it) before
		You start to spread the
		Glaze As
		Soon as it's spread, cut the
		Glazed cake round into 12
	sl	As with a cake. When the
		Glaze has cooled and
		Hardened, set the 12 slices
		Back together on the cake as
		An
		Even top layer. Later, when
		You serve the cake, you
		Will
		Cut the portions along the
		Lines already marked out on
		This
		Glazed top layer.

Source: "THE ART OF VIENNESE PASTRY" by Marcia Colman Morton

~End Recipe Export

That's a very neat cookbook, BTW. Most of the recipes seem almost woven into text, and so really don't lend themselves to posting, alas.

~> KB> It's supposed to be sort of dry. A 3.5 inch tall cake would have -> KB> somewheres between 6 and 12 layers. ~> ~> Have you actually done one?

No... Actually, ahem, I really don't like Dobostorte.

~>It's supposed to be a bear of a lot of work!

Anything with that many thin layers is. I've got a set of 2 large round cake pans (9 inch diameter) that I use for such layered affairs. I bake two thin layers (and they're done in a matter of minutes), up-end them on a clean dishtowel dusted with confectioner's sugar. Then I quickly wash my cake pans, and do another 2 layers. And so on. After the layers have started cooling just a bit, I like to weight them down with something fairly light - not enough to crush the cake, just enough to keep it flat.

The layers bake so quickly, you're on your toes all the time, and before you know it, you have sufficient layers.

Karin

~-- InterEcho 1.15 * Origin: Passage MO System, San Antonio, TX (1:387/915) ====================================================================== ==== BBS: The Once and Future Legend Date: 02-21-98 (13:22) Number: 76112 From: DENIS CLEMENT Refer#: 75876 To: DAVID CHESSLER Recvd: NO Subj: are they knots Conf: (1) Cooking

From: Karin Brewer Date: 02-23-98 (20:18) The Once And Future Legend (1) Cooking

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