Coconut Flour Dobos Torte - Lori's Cookbook
My husband had his birthday recently and he had (as usual), one request - that I make him a Dobos Torte which is a lovely Hungarian cake that I featured previously on Hive.
The problem was, I didn't want to eat it as was... I've been avoiding grains as part of my efforts to improve my health. (I have documented a definite connection between grains and higher blood pressure on myself, so I'm working to eliminate these things from my diet until I'm much healthier - at which time I can test again.)
So, I went and searched for a low-carb or grain-free Dobos Torte - and found NOTHING. I was going to have to work it out for myself - hopefully without having to bother my food scientist friend again.
I decided that if I could find a coconut flour sponge cake recipe that it would be just right - as the base of a Dobos Torte is a sponge and coconut flour seems to be the best for getting that texture. The rest of it would be relatively easy.
See the result...
Here is what I did...
Preheat oven to 350F.
Grease and/or line a baking tray.
In a large bowl, sift together:
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
In another bowl, whisk together:
- 3 eggs
- 1/2 cup butter or coconut oil, melted
- 1/4 cup milk
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
Mix this mixture into the dry ingredients until well combined.
In another bowl, beat (with hand mixer) until soft peaks form:
- 2 egg whites
Fold very gently into the cake batter (it handles a bit differently than typical cake batter, but it works.)
Spread into a square on the prepared baking sheet.
Bake for 10-20 minutes, until the cake is golden and tests done.
I cut the cake in half lengthwise, and into thirds crosswise.
After the chocolate buttercream was made (see Dobos Torte recipe again), I placed one slice of the cake onto my plate, then slathered it with buttercream, placed the next slice on top and continued sandwiching the slices with chocolate buttercream until it was done.
(I made one recipe of Dobos Torte, one recipe of the Coconut Flour one and a double recipe of the chocolate buttercream, which was more than enough.)
I liked how this cake handled - easier than the standard cake, actually! It tastes great, but was still a little heavier than what I was trying to achieve. I may have to ask my friend for advice, after all! My guess is that some xanthan gum or some baking powder might give it the lift we need.
Overall, I was very happy with the result and will definitely make it again!
Note: All photos are mine - Samsung NX11. Crossposted on Hive.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
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Previous recipes in Lori's Cookbook
Holidays (Christmas, Thanksgiving, etc.)
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)
Chinese BBQ Ribs & Chicken - Lunar New Year
Quick & Easy Suppers
Baked Garlic Lemon Shrimp
Battered & Fried Prawns & Zukes
Chinese BBQ Ribs & Chicken
Garlic Curry Baked Drumsticks
Keto Fried Seafood
Low-Carb Baked Catfish Nuggets
Sassy Fish and Shrimp
Baking Powder Biscuits
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
Fathead Dough - a grain free substitute for many bread situations!
Sauces & Dips
Food as Medicine
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