The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Okay, so I needed to put that above paragraph to stay in the Daring Bakers Challenge blogroll. But I'm not going to lie to you, Tom, I'm not a fan of this particular cake. It's an old Hangarian recipe, and we all know Hungarians are good for one thing and one thing only: dancing. They are all the finest dancers in the world. No one disputes that and no one ever will. But please don't ask them to make a layer cake. Maybe I'm a terrible baker (I'm not) and maybe I can't follow a recipe (I can) and maybe I can't make a cake look good to save my live (I can't), but this cake was aggressively bleh. I have never before had a cake batter that was unappetizing. The cooked cake wasn't much better. The frosting was too buttery and the caramel was too lemony and stick-to-your-teethy. But what can you do? I'm glad I tried it and the process was interesting enough.
And it's good to see Pemberley pulling her weight around her. Or sort of. 4:1 post ratio? Where's the hustle?
