Tort Doboş cu migdale
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Tortul Doboş a fost inventat în anul 1884 de unul dintre cei mai mari cofetari ai Imperiului Austro-Ungar, Carl Jozsef Doboş. Vreme de 20 de ani reţeta tortului a fost secretă, maestrul nedivulgând niciunul dintre ingredientele folosite. Abia în 1906, maestrul Doboş a publicat reţeta originală.
Pentru a obţine un tort Doboş cu migdale reuşit, foloseşte unt şi cacao de foarte bună calitate. Ţine ingredientele, peste noapte, la temperatura camerei. Ca să nu plesneascăstratul de caramel, când porţionezi foaia, încălzeşte uşor lama cuţitului.
Tort Doboş cu migdale – Ingrediente (1 tort)
Pentru 6 foi6 ouă150 g zahăr75 g făină25 g amidon1 vârf de cuţit de sareesenţă de vanilie
Pentru cremă4 ouă200 g zahăr150 g cacao1 pachet de unt
Pentru caramel200 g zahăr8 linguri apăzeama de la 1 lămâie
Pentru ornatfulgi de migdale
Află cum se prepară tort doboș cu migdale pe clickpoftabuna.ro.
