DOBOS CAKE

      Title: DOBOS CAKE
  Categories: Dessert, Cakes, Slovak
       Yield: 10 Servings
  
            Round Robin Exchange
  
   6 ea eggs, separated 1 1/4 c sugar 2 T lemon juice 3/4 c sifted pastry
   flour 1/4 c cornstarch 1/2 ts salt Beat egg yolks until creamy and
   light, gradually add sugar, beating well after each addition and
   adding with the last portion 1 Tablespoon lemon juice. Mix and sift
   flour, cornstarch and salt, add half of it to the egg yolk mixture,
   stirring gently till blended and adding while blending another
   Tablespooon of lemon juice. Fold in stiffly beaten egg whites
   alternately with remaining flour mixture, a little at a time stirring
   gently . Butter and line an 8-inch spring mold with waxed paper. Turn
   in a few tablespoons of batter at a time spreading evenly over bottom
   of mold, bake in a hot oven (450-F) 5 to 6 minutes or until very
   lightly browned. Remove cake to cake rack and repeat process until
   batter is entirely used. You get 8 layers. When cool put 1 layer
   aside, spread the following filling between and on top of remaining
   seven layers, pressing the layers firmly , but gently together, then
   chill. CHOCOLATE FILLING FOR DOBOS CAKE 4 squares unsweetened
   chocolate 2/3 cup granulated sugar 4 egg yolks 1 1/4 cups sweet
   butter 1/2 cup heavy cream 2 or 3 drops coffee extract Melt chocolate
   over hot water , then add little a time to slightly beaten yolks
   combined with cream and sugar, stirring briskly after each addition.
   Cook over hot water 5-6 minutes, stirring constantly until thick and
   smooth. Cream butter with coffee extract until light, then add to
   chocolate mixture a tablespoon at a time, beating and stirring at the
   same time after each addition until blended. Remove from hot water
   and cool until of spreading consistency . Icing for Dobos Cake Melt
   3/4 cup of powdered sugar over very low heat until of a light caramel
   color, stirring constantly ; then pour quickly onto remaining cake
   layer, spreading evenly and working rapidly . Place this layer on top
   of the cake, pressing firmly .  Spread remaining chocolate filling on
   sides of cake and if desired, dust very lightly with chopped nuts.
   Cool, and keep in a cool place for at least 24 hours before slicing.
   This cake will keep a week in a refrigerator. Submitted by Mary
   Vevurka, Chicago IL From: Slovak-American Cookbook
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