Page 109 - 18-23 Sept 9, 21

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Dubash Torte

wraps Yom tov Dessert

INGREDIENTS DIRECTIONS
Prepare the Dubash Torte
Special Equipment Preheat oven to 425 degrees Fahrenheit.

as many 9-inch cake Prepare the cake layers. In the bowl of an electric mixer, beat egg whites until
pans as you own or stiϑ. Slowly add in sugar. With the mixer on low, add Àour, then shut oϑ mixer and
¿nish mixing in the Àour by hand using a spatula.
can borrow
Using a pastry brush, brush the bottom of a nine-inch cake pan liberally with oil.
Cake Ladle one-fourth cup of batter onto the bottom of the pan and spread thinly using
an oϑset spatula. Continue, depending on how many cake pans you have. Bake
cake layers for ¿ve minutes, or until top is completely golden. Repeat with all 1
12 eggs, separated layers.
1 cup sugar
1 and 1 4 cups Flour While cake layers are still hot, carefully wedge an oϑset spatula between the cake
and the pan to separate all the edges, then carefully remove the layer from the
oil, for greasing pans pan. Set aside to cool.
Cream Prepare the Cream
Melt chocolate over a double boiler.
6 ounces chocolate, In a pot, whisk together eggs and sugar. Cook until warm and smooth. You can
chopped strain this mixture if desired.
2 cups (4 sticks)
margarine, at room In the bowl of an electric mixer, beat margarine. Add in melted chocolate, egg
mixture, and coϑee, and blend until smooth.
temperature
4 eggs Note: This can be prepared in advance.
3 4 cup sugar Assembly
1 tablespoon instant Place a cake layer on a stand with a piece of parchment paper underneath. Scoop
coϑee one-fourth cup of chocolate cream on top of cake layer. Spread thinly using an
oϑset spatula. Continue until all layers are creamed. Use additional cream and the
spatula to coat the outsides of the cake.
Topping
Prepare the topping. Melt sugar in a sautp pan until golden and liTui¿ed. Pour onto
a greased baking sheet. Let cool and harden. Once completely hardened, break
2 cups sugar into shards. Use on top of cake to decorate.
Whipped Topping, for
decoration Finish cake by piping rosettes of whipped topping around the exterior edge.
Tip: After creaming the cake once, you can freeze it, and then cream it again to
get smoother layers of cream on the exterior.

September 9 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-2