(Almost) Traditional Seven Layer Cake





Introduction: (Almost) Traditional Seven Layer Cake

About: Lithium Rain is absolutely not to be trifled with when it comes to building insane and useless things. She prides herself on being able to eat more churros than your average horse. She is not a toaster. She...

Also known as Dobosh torte, Doboshtorte, Dobostorte, Dobos torte, seven layer cake. There seems to be a bit of a dispute about how many layers a good Dobosh torte should have-some sources say six, some say seven, some say nine, some say 21...regardless of how many layers you plan on making it, this is a delicious cake!

Randofo, you owe me a patch.

Step 1: Baking the Layers

I don't remember where I got the recipe from. :(

You will need:

9 egg whites

8 egg yolks

1 cup of white sugar

1/4 cup of milk

1 tablespoon of lemon zest

1 pinch of salt

1 1/2 teaspoons vanilla extract

1 1/2 cups sifted all-purpose flour

1/2 tablespoon shortening

1 cup of white sugar

Don't preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)- you'll never get the batter ready in time.

<rant> I don't know why recipes always tell you to preheat the oven first thing. It's silly. Only The Flash could get it ready in time. </rant>

Grease your pan with butter and then lightly flour it.

Separate the eggs. If you don't know how to do this, it's really easy. Just hold the eggs over a bowl and crack them, being careful to only let the clear stuff (called the whites) run out. You kind of cradle the yolk in one half of the eggshell. Then put the yolk in another bowl.

Beat the egg whites until they're frothy. Gradually add the sugar. Beat this until soft white peaks form.

Put this mixture in another bowl. In your mixer bowl, beat the yolks with your milk ( I was out of fresh milk, so I used a half and half mixture of condensed milk and water), lemon peel (I knew I had a lemon for this-but could not find it. I promptly located it after I was done :( ), vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture( I just dumped it in a little at a time), and fold that in.

Put the batter in your pan. Use just enough to cover the pan; you're going for the thinnest possible layers. Bake for 5-9 minutes (which wasn't long enough for me) or until little brown spots form on your cakes. They didn't get hard or crisp after I took them out, like I assumed, so learn from my mistakes. It's still good, just a bit softer than it probably should be.

Repeat until the batter is all gone, re-greasing and flouring your pan after you take each one out. Put the hot cakes on some wax paper or tinfoil. Chill in the refrigerator (or the freezer if you're impatient) for a few hours.

Step 2: Making the Frosting

While you're waiting, make the frosting. You'll need:

12 ounces of bittersweet chocolate.

I used the nasty Dove 63% cacao for this. They each weigh 0.3 Oz, as measured with a postal scale, so you'll need 36 of them. I only made a half batch of this, since I only had half the butter I needed. I used 18 for my half-batch of frosting.

2 cups unsalted butter

1 pinch salt

2 eggs

4 cups of confectioners' sugar

1 teaspoon of vanilla extract.

Unwrap the dove chocolates and place in microwavable bowl. Nuke for one minute. Add time as needed, but it melts faster than you might think, and you don't want it to burn or boil.

In your mixing bowl, beat the butter, salt, and vanilla until it's very light and airy. Add the powdered sugar a bit at a time. After it's all mixed really good, add the eggs one at a time. Again, make sure it's mixed well and then add the melted chocolate. Blend everything together.

Put this in the fridge until your cakes are done chilling.

Step 3: Assembly

After your cakes are done chilling, get them and the frosting out. I cut my cakes in half and trimmed the edges before I frosted, soas to make nice, pretty edges. Lay down a layer of cake, frost, and then put another layer on top. Push each layer down on top of the last to make a nice seal. I had to frost each layer very lightly since I only had half the frosting to work with, but you can be more free with it.

When all the layers are frosted,use the remaining frosting (you did save a little, right?) to frost the tops and sides generously. Chill for a few hours and serve.

Randofo you owe me a patch.



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    " I don't know why recipes always tell you to preheat the oven first thing. It's silly. Only The Flash could get it ready in time. " Get it ready in time for what? The purpose of pre-heating the oven isn't so that you're ready to pop whatever it is in the oven the instant the timer dings to tell you that it's heated. It's so that no matter when you're ready, the oven is going to be ready for you at the approximate temperature you need -- even if it's three hours later, it's going to be ready. I don't understand the point you're trying to make here. It's sort of the same reason we have water heaters...so the water in the tank is "pre-heated" when ever we need it. See how that works?

    5 replies

    Get it ready in time to put it in the oven-I hate wasting energy. I really hate it. Keeping the oven heated for longer than you need it, rather than just making the mix and then heating it when you need it, is a waste, at least to me. This way, no money, heat or energy gets wasted. It's different with a water heater, you can't really wait 20 or 30 minutes in the morning for the water to heat up just to take a shower. But to each his own, some people don't really care one way or the other about it, they can go ahead and preheat. I'll never tell. :D

    hi, not really nit picking or anything, just an interesting point. the almighty Google led me to believe that an electric oven will use about 30 to 60 cents per hour (guessing $USD) whereas a gas oven will cost about 30 cents an hour to run (again $USD) Now you know, and knowing is half the battle. oh yeah, references, my english teacher would be proud.: http://www.fypower.org/res/energy_costs.html http://michaelbluejay.com/electricity/gas.html thanks.

    You English teacher. Sounds amazing.

    Yes, it may not be a large monetary amount, but I'm averse to even small amounts of energy waste, especially when they are this easy to avoid. :)

    I prefer gas ovens over everything. You never preheat and you can choose i wide variety of fuels to run it.


    Very very nice. It sounds delicious...I'll have to try it soon! (BTW, I agree with you about the dark choc; put me down as one vote for milk)

    "Nasty 63% cocoa dark chocolate."

    No doubt, nothing less than Lindt's 99% cocoa chocolate for my tastebuds!


    7 replies

    Locally I can only find up to the 85% cacao chocolates.....the price of those 99% ones online is a wee bit high for my wallet :-)

    I know what you mean, you'd think the stuff would be cheap, seeing as refined cocoa is dirt cheap and they'd only have to add 1% of other stuff. The other stuff must be insanely expensive! I bet they use platinum and liquefied diamonds, that's why they taste so good...

    Supply and demand I guess. So few (in comparison with milk chocolate junkies) people "eat" those "purer" bars that they don't have as much of a market, and so to get their profit for making them, they feel they have to up the anty a bit. *sigh*

    It's funny to read the ingredients on "Cadbury" or "Hershey's" chocolate, the actual chocolate ingredients (butter and liquor) are unnervingly low down!

    Yeah it is like a Cappacchino drinker claiming they "love coffee" LOL

    A cappuccino has as much espresso in it as milk, sometimes more. I think cap fans are pretty hardcore about their coffee... it's the 20-oz.-single-shot-latte drinkers that I think are fake coffee-lovers. Dagoba has a 100% cacao bar that's absolutely out of this world, by the way.

    Coffee drinkers (those that like the taste of "coffee" do not desecrate it with any milk, and those that love chocolate, do the same :-P I can see it now: Hmmm, I love soup, btw, put another 3 cups of water in there will you ? :-)

    wow, i never knew anyone else knew about this stuff. my hungarian grandparents introduced it to me, and man is it good! though the version they made was round and had a crunchy sugar layer on the top.

    One thing, in step two on the pic you note: "nasty 63% cacao dark chocolate". I prefer to "eat" 85% dark cacao chocolates, so I assume your comment makes you a definite "milk chocolate junkie" LOL

    3 replies

    Yeah...I'll eat dark chocolate, it's okay, but I really prefer milk. :)

    ;-) Just pointing out that it is not the Chocolate you like, but the watered down version ( jokingly of course :-) .

    In any case the cake looks scrumptious.