Hey everyone. So, our first cake unit (out of 3) is winding down. Only one more class before our big test, and I think I've made a lot of progress. Yesterday we made two Austrian cakes, a dobos torte and a sacher torte
So, the first cake we made is called a dobos torte. This is yet another cake that I've never heard of, but it's really interesting and fun to make, so I'm a new fan of the dobos. It has five layers of thin cake, filled with a chocolate rum buttercream. You then take a sixth layer of cake and pour caramel over it. Once the caramel sets a little, you take a knife that has been heating on the stove and cut it into eight wedges. Now, when my partner, Michelle, did this, the knife burst into flames. It was crazy...I believe the quote of the day from her was "um...can I get a little help?!" The other fun part of the dobos torte was in making the buttercream, which involves heating sugar to "soft ball" stage, or 238 degrees. Now, normally when you test the sugar, you dip a spoon into the sugar and drop it into an ice bath, but there is another way. You can numb your hands in the ice bath, reach into the boiling pot to grab some sugar, and dunk your hand back into the ice bath. I've always been terrified to try this (can you imagine why?) but I finally got the nerve to do it. And you know what? It was perfectly fine. No burns or anything! So, yeah, I got to be a badass for like five minutes. Go me. Anyway, here's the final product:
Next up was the sacher torte, a cake that apparently no one likes...but it's very famous and classic, so what do I know? It's essentially a dense chocolate cake filled and glazed with apricot preserves and a final glaze of chocolate over it. Personally, I'm not a fan of chocolate and citrus, and if the other people in my class can be any sort of statistical sample, then most people aren't fans, either. But, it looks pretty, and we got to practice writing on it, so there it is...here's a picture.