Dobostorte

• Per layer:
• 1 egg
• 1 Tbs. flour
• 1 Tbs. sugar
• pinch salt
• pinch cream of tartar
• Icing:
• 2 c. sugar
• 1/2 c. Karo syrup
• 1/2 c. water
• 2 egg whites
• 1 lb. unsalted butter
• 1 stick salted creamed butter
• 1 tsp. vanilla
• 3 oz. unsweetened chocolate, melted

1. Preheat oven to 350.
2. To make layers (decide how many to make and multiply the ingredients. Layers are very thin--traditionally there are 10-12):
3. Separate eggs. Beat whites briefly, add a bit of salt and cream of tartar. When soft peaks form add 1/4 of the sugar and beat back to soft peaks. Beat remaining sugar into yolks until they are bright yellow. Fold flour into yolks, then fold in whites.
4. Grease the bottom of a torte pan. Spread a thin layer of the batter and bake until just done. Remove from the pan while warm. Bake remaining layers.
5. Icing:
6. Beat egg whites to soft peaks. Bring sugar, Karo syrup, and water to a boil in a small saucepan and bring to 240. Let cool slightly. While mixer is running, pour syrup into egg whites and beat until stiff and shiny. Cool. Mix 3/4 of the meringue into softened butters. Add remaining meringue, vanilla, and melted chocolate. Beat until fluffy.
7. To assemble:
8. Ice between each layer, then ice outside of cake. Refrigerate and serve.

layer, egg, flour, sugar, salt, cream of tartar, icing, sugar, syrup, water, egg whites, unsalted butter, butter, vanilla, unsweetened chocolate

Taken from www.epicurious.com/recipes/member/views/dobostorte-50013846 (may not work)