Dobos Torte

Name: Dobos Torte
Ingredients: 2 cups All-purpose flour; 1 cup Granulated sugar; 1/2 cup Vegan butter; 2 flax eggs Egg replacement; 1 tsp Vanilla extract; 1/2 tsp Salt; 1 cup Chopped walnuts

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianglutenFreedairyFree

Nutrition (per serving)

950Calories

85 gProtein

75 gCarbs

50 gFat

15 gSugar

1200 mgSalt

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
1/2 cup Vegan butter
2 flax eggs Egg replacement
1 tsp Vanilla extract
1/2 tsp Salt
1 cup Chopped walnuts

Method

Preheat oven to 400°F (200°C), then grease and flour a 9-inch round cake pan, about 1 minute, with a gentle greasing motion, for about 10 seconds, until smooth and even, taking care not to overgrease the pan, by greasing gently and briefly, for about 10 seconds, until just greased, then set aside, for about 1 minute, until ready to use, with a fresh and savory aroma.
In a large bowl, whisk together flour, sugar, and salt, then stir in vegan butter until it resembles coarse crumbs, about 2 minutes, with a constant whisking motion, for about 30 seconds, until just combined, taking care not to overmix the ingredients, by whisking gently and briefly, for about 10 seconds, until just combined, then stir in egg replacement and vanilla extract, and combine until smooth, about 1 minute, with a gentle stirring motion, for about 30 seconds, until smooth and creamy, taking care not to overmix the ingredients, by stirring gently and briefly, for about 10 seconds, until just combined, then set aside, for about 1 minute, until ready to use, with a fresh and savory aroma.
Add chopped walnuts and stir until well incorporated, about 30 seconds, with a gentle stirring motion, for about 10 seconds, until just combined, taking care not to overmix the ingredients, by stirring gently and briefly, for about 10 seconds, until just combined, then pour batter into the prepared pan and smooth the top, about 1 minute, with a gentle smoothing motion, for about 30 seconds, until smooth and even, taking care not to overfill the pan, by filling gently and briefly, for about 10 seconds, until just filled, then set aside, for about 1 minute, until ready to use, with a fresh and savory aroma, then bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, with a crispy crust and a soft interior, rotating the pan halfway through baking time, about 12-15 minutes, until evenly browned, then remove from oven and let cool in the pan for 5 minutes, before transferring to a wire rack to cool completely, about 10-15 minutes, until cool and fragrant, with a slightly sweet aroma.