See part 1
over the top.
Remove wax paper strips by pulling each one out by a narrow end and
refrigerate cake for at least several hours to set the icing. Store in
refrigerator and serve cold.
MAIDA’S NOTES:
1. If you use baking pan liner paper it must be buttered and flourd for
this recipe or the layers will stick to it.
2. This is a very firm cake; use a sharp heavy knife for serving.
3. Dobosh Torte may be made a day ahead, or it may be frozen.
4. Dobosh Torte is traditionally made with a layer of carmelized sugar on
top. I prefer it this way with icing on top- it is easier to prepare,
easier to serve, easier to eat, and, to my taste, more delicious.
NOTES : This frosting contains raw egg yolks!
Yields
12 Servings