Sugarplum Dobosh Cake
A twist on the classic Austrian dessert, six thin layers of sponge cake are divided by layers of plum preserves and topped with fondant and gummy sugarplums for a truly elegant dessert.
Downloads:Sugarplum Dobosh Cake
¾ cup butter-flavored vegetable shortening
1 cup sugar, divided
7 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon salt
1¼ cups sifted all-purpose flour
1 teaspoon ground coriander
¼ teaspoon ground cardamom
2/3 cup plum preserves, melted
¼ (1.1-pound) box ready-to-use rolled white fondant*
Garnish: sugared fresh mint leaves† and jell candy sugarplums‡
• Preheat oven to 325°.
• Spray 2 (17-x-12-x-1-inch) rimmed sheet pans with nonstick spray with flour. Line sheet pans with parchment paper, and spray again. Set aside.
• In a medium bowl, combine shortening and ½ cup sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 4 minutes. Set aside.
• In another medium bowl, combine egg yolks, vanilla extract, almond extract, and salt, whisking well. Add yolk mixture to shortening mixture in 3 batches, mixing well after each addition. Set aside.
• In a third medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add remaining ½ cup sugar, and continue beating until stiff peaks form. Gently fold egg whites into shortening-yolk mixture. Fold in flour, coriander, and cardamom. Evenly divide batter among prepared pans.
• Bake until lightly golden, 15 to 20 minutes. Cool in pans for 10 minutes. Transfer to wire racks to cool completely.
• Cut each cake into 4 (17-x-3-inch) strips. Spread a very thin layer of preserves onto each cake strip. Stack strips preserves side up, creating an 8-layer cake. Using a sharp, serrated knife, carefully slice stack into 12 (approximately 4-x-1 3/8-inch) rectangles.
• On a surface dusted with confectioners’ sugar, roll fondant to 1/8-inch thickness. Cut to fit tops of individual cake slices. Place a fondant rectangle atop each cake.
• Garnish with sugared mint leaves and sugarplums, if desired.
*Ready-to-use fondant can be found in cake-supply stores and craft stores or online at wilton.com.
†Combine 1 egg white and 1 teaspoon water in a small bowl. Using a small, clean paintbrush, coat both sides of mint leaves with egg mixture. Sprinkle both sides of leaves with superfine sugar. Let dry for 4 to 8 hours before using.
‡For testing purposes, we used Jelly Belly Gummy Sugar Plums, which can be found online at amazon.com.