Vanilla Fleur de Sel, Caramel and Chocolate Dobos Torte… back with the Daring Bakers

I can’t believe it is the end of August already and time for another Daring Bakers challenge. I was quite disappointed with myself when I wasn’t able to finish last month’s recipe, but life got so busy that it was impossible. This month hasn’t been any different with my trip to New York for Sunday Suppers, my little boy’s summer activities, a new school year and a couple of small projects, but I finished it and here it is. Vanilla fleur de sel, caramel and chocolate Dobos Torte.

This is the first chocolate dessert I have made in a long time. The heat makes me crave fruit desserts, ice creams, granitas and such. When I started thinking about how to build this cake, I even thought I was going to temper some chocolate, but I gave up after the first attempt. It just wasn’t happening. Too hot and too humid. Even the caramel decorations only lasted an hour. But I have to say it was a hit with my friends and family for whom summer heat is no obstacle when it comes to chocolate and caramel.

If you have never had vanilla fleur de sel, I encourage you to taste it. The contrast of the coarse salt with the warm and sweet vanilla is outstanding. It really made this dessert. It added texture and contrast in flavor that everyone noticed. It can be a bit expensive, but a little goes a long way. There are many purveyors, but I got mine from here.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Sponge Cake

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Line 2 half sheet pans with parchment paper and spray with cooking oil.

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes.

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5.Spread the batter amongst the sheet pans. Bake at 400F until lightly golden on top, about 7 min. Let the sponge cool.

Vanilla Fleur de Sel, Chocolate and Caramel Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature
175 grams caramel syrup
3 grams vanilla fleur de sel

1.Whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

2.Fit bowl over a water bath. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

3.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

4.Fold in the caramel syrup and the fleur de sel.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Let it chill for a couple of hours.

Milk Chocolate Chantilly

250 grams heavy cream
90 grams milk chocolate, chopped into small pieces

1.Boil the cream and pour over the milk chocolate. Stir until the chocolate has melted. Let this ganache rest in the refrigerator for 24 hours. Then whip it as whipped cream.

Caramel Decorations

200 grams of sugar

1.In a small saucepan, sprinkle about a quarter of the sugar into an even thin layer.

2.Turn the heat up to medium high. When the sugar starts to melt and turn caramel, sprinkle another 50 grams of sugar approximately and stir gently. The heat from the melted sugar will start to melt the new sugar we added. proceed like that until all sugar has been added and it has melted into a dark caramel.

3.Shock the pan quickly in an ice bath and let the caramel cool slightly until it is not too runny but not too hard.

4.Oil a round cookie cutter that is about 2″ in diameter. With a spoon, lift some of the caramel and wrap it around the cookie cutter. It might take a couple of tries to get the consistency right.

5.Let the caramel harden around the ring for a few seconds and then gently remove it. Store the caramel decorations in an air tight container. Depending on the humidity in your kitchen, they might last up to a day.

Assemble the Torte

1. Cut the half sheet pan of sponge in half. Flip over and peel off the parchment from the bottom. Divide the buttercream into five equal parts.

2.Line a quarter sheet pan with parchment paper. Place the first layer of sponge on top of it. Spread one fifth of the buttercream, top with another layer of sponge. Proceed like that until all four layers of sponge are used and finished with a leyr of buttercream. Freeze the cake for an hour to make it easier to cut.

3. Whip the milk chocolate chantilly and reserve in the fridge.

4. Cut the torte into rectangles. Spoon quenelles of the milk chocolate chantilly on top of the torte. Sprinkle vanilla fleur de sel on top and top with caramel circles. Serve immediately.

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126 Responses to “Vanilla Fleur de Sel, Caramel and Chocolate Dobos Torte… back with the Daring Bakers”

  1. There are a few things I fear in life that I just can’t overcome, like clowns and bad news anchor hairstyles. But I have really been trying to bite the bullet and join the Daring Bakers for some time now and this post may just have pushed me over the edge.

    Thank you! And so, so lovely, as per usual.

  2. OK, this is going to sound silly, but you make the most perfect quenelles ever!

  3. Tartelette says:

    Well, that could definitely help with my chocolate non-cravings! Delicious and gorgeous!

  4. Stunning, beautiful, and divine! You’re such an inspiration.

  5. cookemila says:

    Tu hijo cada vez esta mas precioso como su madre, la tarta no es nada pesada pero gracias a ti, debe ser sublime comerse algo tan delicado como la vuelta que le has encanta.Una vez mas tus fotos me dejan sin sentido

  6. Katie says:

    Love how you have made them individual. So elegant. The salt is a nice touch

  7. Jamie says:

    Gorgeous! In Nantes, where I live, caramel au beurre salé and chocolate caramel with fleur de sel are specialties and I absolutely love the combination, so I think I would adore your Dobos Torte more than the rest! It is, as usual, gorgeous, just gorgeous! Lucky lucky son!

  8. Really stunning! Your cake slices are perfect and so beautiful!



  9. Beautiful! I like the chocolate chantilly on it, but I never saw such a version.

    Dobos torta is originally from Hungary, named after Mr. Dobos, first made in 1885. In Hungary you can find it in almost every confectionery.
    I really love the most the caramell layer on the top, it’s like childrens’ dream.

  10. Y says:

    What a great take on the torte. I use vanilla salt all the time too. Any excuse to throw it into things! :)

  11. Aran, your boy looks soooo adorable! Look at his big eyes!Cutie!

    Now onto your absolutely wonderful torte. I have asked Helen also the same question! How do you manage to have so much creativity in you? ;) Beautiful job! And is the small oval blob on the torte called Fleur de sel? How do you shape them that way?

  12. I have not had a Dobos Torte for many years and now I think I have the taste for it after reading this post! Oooo….yum!
    You have created a monster!!
    I will either give it a go myself or drive very much out of my way to a Continental Cake shop in Melbourne to get a piece!!
    Irene x :)

  13. Lauren says:

    Wow, I have seen a lot of Dobos torte this morning, but this one is really outstanding. Without putting the buttercream around the outside you really have no where to hide! Your sponge layers are perfect! Well done!

    I also feel that chocolate isn’t very summery, so I put cherry jam between my layers. That cut down on the amount of chocolate and made for some very tasty dobos!

  14. Aran says:

    Lucy- I have made soooo many before… Could so them in my sleep!

    Agi aki foz- yes, you are right. It’s not a traditional dobos torte, which I have made before (worked for a very classical German chef before). I wanted to give it my own spin and lighten it a bit.

    Ria- the egg shapes are called quenelles and in this case, I made them with milk chocolate chantilly. The way to so it sliding a hot spoon on the cream. Hard to explain. Must watch to really see. Fleur de sel is the coarse salt on top of the quenelle, in this case vanilla flavored.

  15. Aran says:

    And I meant to say… Thank you everyone!

  16. What a beautiful take on the challenge. I have never tried vanilla fleur de sel, but sounds wonderful. I only just used fleur de sel myself recently for the first time. The flavour was outstanding. Could only imagine that punctuated with vanilla!

  17. surrey says:

    looks stunning…. actually i am speech less……

  18. Hilda says:

    Oh it’s so beautiful Aran, of course, and I would totally eat that no matter what the temperature was! I haven’t had vanilla fleur de sel in such a long time, thank you for reminding me of it. And as for the quenelles, I tried to make some the other day and it was pretty humorous, they were..very geometric.. Must keep working on that. ;)

  19. Laura says:

    Aran!! Por primero, enhorabuena por la noticia de tu embarazo. Te mando los mejores deseos. Me llamo Laura y soy una chica italiana casada con un valenciano, vivimos en Londres. Sigo tu blog desde hace mucho y me encantan tus recetas.
    Tengo que pedirte un favorcillo, si puedes. Hace muuuucho tiempo que voy buscando una receta de el tipico pastel de queso, lo que venden en los hornos de Espain. Todo lo que encuentro son recetas de pasteles con Philadelphia y bizcocios, pero no son lo mismos. Los pasteles de lo hornos llevan llemas de huevos y creo harina. Tu conoces alguna receta?
    Muchas gracias si puedes.

  20. MeetaK says:

    i knew if i came here i’d be dazzled! and i am! just perfect aran!

  21. Aran says:

    Laura- No tengo una receta mia porque no era un postre tradicional en mi familia pero se a que tarta te refieres. He encontrado este video en You Tube. A ver si te sirve de algo.

    Thanks everyone!

  22. Simon says:

    That torte looks so sexy! Nice work with both the torte and the photos.

    Vanilla salt is an interesting touch. Love Callebaut chocolate :)

  23. Aran, what a beautiful Dobos! Everything about it is so perfect, especially the golden caramel rings. The rings make me think that this would be the perfect dessert for an engagement party… Delicious!

  24. Bria says:

    So beautiful! Vanilla fleur de sel really does sound amazing too. I wish we had nice gourmet places here in Australia!

  25. shaz says:

    What a beautiful version of the Dobos Torte. Thanks for the instructions on the caramel too, I’ve never made it that way before, will try it.

  26. looks incredible as always…i love the shot of the cut up chocolate and of course jon being coy…what a lucky child to have such a talented mama!

    also, love the idea of a little touch of salt. I want to put it on chocalate caramel ice cream for the rest of the summer.

    can i make my own vanilla fleur de sel? i mean, to go with my mint fleur de sel and berry sugar? (but seriously, can i? a vanilla pod in there with my salt? can i use gros sel or too big and wet?

  27. Drop dead beautiful Aran…gorgeous! Of course I love the sweet little fingers demolishing the luxurious topping the best. Have read the sugar string instructions with great interest. Thanks for those.Another beautiful post…makes me feel like I’m floating…!

  28. keiko says:

    Aran – this looks SO beautiful and you’ve made me decide to buy the book :) I was thinking about getting it, but I constantly have to remind myself that I have too many cookbooks already! I’ve got some good vanilla fleur de sel too, so this is going to be the next cake I’m going to make with it… Thank you for your inspiration as always, hope all is well. kxx

  29. Little Rus says:

    Stunning, delicious and tempting… Simply wow… Thanks so much for sharing such a special dessert. x

  30. Millie says:

    I am positive Mr. Dobos wuold love your version of his classic! I would definitely try this!

    Your boy is adorable!

    Millie from Hungary

  31. Laura says:

    Oh, this is just too beautiful . . . I love the way that you incorporated the caramel flavor into the buttercream. Such a beautiful presentation (as always!).

  32. amazing as always. That picture of your son poking at the cake is even better, but as a mom I might be predisposed to those things.

  33. I love the first photo..the cake looks yummy!

  34. I would want to be licking the chocolate pot in your kitchen ;-) Looks delicieux!

  35. Aran says:

    Deb- you can definitely make it your self but it might be harder to get seeds in all flakes and still keep it coarse and flakey. If you want, you can keep the bean in a jar with fleur de sel. Then, after a few weeks, I’d take the bean out and process it super fine by itself. Add the powder back in the jar of the flakey sea salt. That way you get tons of aroma and still maintain the texture. Does that sound good? Just thinking out loud.

    Keiko- you are so sweet! i’d love to take a peak into your cookbook library. I know it must be impressive!

    Bea- you chocoholic you! :)

    Thanks guys!

  36. Laura says:

    Thank you Aran!! Gracias por el video…le voy a aportar algunas modificas y a ver que sale!! I’ll update you. Gracias por todo, Laura de Londres

  37. Aparna says:

    Beautiful as usual.
    I know even before this page opens up that I’m going to love whatever is here. Your pictures tell their own stories.

  38. icicle says:

    Stunning presentation as usual. I have no problem eating chocolate at any time — fairly obvious by looking at me :)

  39. ChichaJo says:

    This is almost too beautiful to eat! With chocolate and caramel though, I’m sure I would have no problems doing just that :)

  40. Lauren says:

    Gorgeous!! I love the flavours you used – the Torte sounds divine =D.

  41. Chez US says:

    Aran, brilliant, I love the flavor combination and as always your photography is simple & amazing. I am going to buy that vanilla salt right now!!

  42. So beautifully presented and what a lovely choice of flavours you used. Unfortunately I didn’t care for this challenge too much but it was worth attempting.

  43. April says:

    Absolutely divine! So perfect and I just love the flavor combination. I’m going to try vanilla fleur de sel, definitely.

  44. cindy* says:

    i love the quenelles on top aran…i can never seem to get them right! the photos are lovely, i especially love the one w/ jon’s finger in the chantilly, so fun ;)

    i’m also adding vanilla fleur de sel to my list…i recently introduced sean to the vast world of salts and he’d be interested in this one for sure!

  45. idu says:

    Ez duzu pazientzia makala hain kapa finak lortzeko, oraintze hortzakada bat emango nioke
    Presentazioa paregabea, jada udazken koloreekin hasi zara!

  46. Bridget says:

    Vanilla fleur de sel? Oh my!

    Gorgeous, gorgeous!

  47. Amanda says:

    Wow, what beautiful photographs! Looks and sound amazing!

  48. Seanna Lea says:

    The cake looks amazing! I don’t think I would ever have the guts to try something like this on my own, but you break down the steps into pieces (and then I remind myself that if I can make a wedding cake, I should be able to follow instructions enough to at least make the pieces).

  49. Jill says:

    I love the vanilla fleur de sel, chocolate and caramel buttercream idea! Beautiful pictures–it just inspires me to do more! :)

  50. Rose says:

    GASP! Your photos are always so breathtakingly beautiful! Thank you for the instructions on how to make the caramel rings… I just love those and the little whipped chocolate cream touches.

  51. Maybe says:

    I love the picture with the little finger in the milk chocolate chantilly quenelles (which are perfect by the way) !

  52. I’ve never tried the vanilla fleur de sel. Thanks for pointing it out. Do you think it would work to take regular fleur de sel and grind it with spent vanilla beans?

    As always, your creating is stunning. I love the caramel circles. Very delicate.

  53. This month snuck up on me too, but you put me to shame. This is beautiful!

  54. Aran says:

    Irina- you could but then you would lose the flaky texture of the fleur de sel. Like I told Deb earlier, maybe keep a used vanilla bean in there for a while. Then when the bean becomes dry, grind it to a powder and add it back to the salt so you keep the flakiness and texture. Never tried it but I think it’d work great!

    Thank you!

  55. wow your creations are awesome! so nice!

    visit my new blog at

  56. Xiaolu says:

    It never ceases to amaze me how beautifully you present your food. I’d love to play with spun sugar one day, but I’m still starting with baby steps for now.

  57. Aran, como siempre una delicia de creacion, y que gracia tu nene, esta precioso, me recuerda un monton a mi sobrino, que tambien me ayuda en mis photo-shoots, y ahora la pregunta…como logras cortas los trozos tan perfectos? se que hay que mojar el cuchillo entre corte y corte pero, congelas la tarta antes?



  58. Your little boy is just too cute :) I’ve never tried vanilla fleur de sel, but it does sound wonderful. Gorgeous dobos torte as well – lovely flavor combo!

  59. Salted caramel anything for me!
    This just looks so fantastic!
    You’re amazing :)

  60. audgbodge says:

    wow that looks amazing!!

    wonderful pictures!

  61. Fuji Mama says:

    Wow, you have outdone yourself this month! Those quenelles are absolutely beautiful. I can never seem to get mine to ever look quite right. (Note to self: work on quenelles) I love the flavor combo you used–yum! What kind of chocolate did you use? It must be good if it has un triskel on it!!

  62. Holly says:

    Beautiful photography! Love love love the photos… I can’t get over how beautiful they are.

    Great Job!

  63. Jennifer says:

    You never cease to amaze me with your enchanting photos!! I feel like I am in heaven looking at them! BEAUTIFUL job on the torte!!

  64. Those dobos are just perfection! Amazing work as always Aran. The perfect quenelles are a true sign of a professional baker =)

  65. Liz says:

    Absolutely stunning! I get new ideas and inspiration every time I visit your blog.

  66. anna says:

    Ooh quenelles! Very original and of course very elegant. And your caramel is in such perfect little circles! It’s almost maddening I tell ya.

  67. Ellie says:

    Your pictures are so beautiful and your torte: Stunning!!!

  68. Marti says:

    ¡Qué rico! Cómo me gustaría poder hacerlo.
    De momento me conformo con el arroz con leche (la receta de tu amama), es la tercera vez que lo hago.
    Antes lo hacía a ojo y claro, muchas de las veces no salía bien. Ahora gracias a tu receta sale siempre riquísimo.
    Gracias Aran.
    Por cierto, lo estoy haciendo en este momento.

  69. Parita says:

    Mini dobos look wonderful! Stunning clicks!! i too made my firct DB challenge this month :)

  70. My first time to your site, but certainly not my last! Your torte and pictures are stunning!

  71. natalia says:

    Aran ! Your dobos is so beautiful to look at that is like entering in a japanese garden !!

  72. Didi Davis says:

    Hello Aran, Your Dobos Torte is gorgeous and the photographs are exquisite. I just discovered your blog and I am thrilled!! I have a company that makes hand-blended (truly!)flavored salt and sugar. Our vanilla salt is made with fleur de sel which is a medium coarse, crunchy salt, while the Halen Mon is a flake style salt. I think the flake is perfect for your torte, but wanted to mention vanilla fleur de sel as an alternative as the texture of fleur de sel is different than that of a flake salt.

    Sound tasty? Visit our site:

  73. Flo says:

    Hola, acabo de descubrir tu blog.
    Es maravilloso, sube el ánimo, las fotos y las recetas y los recuerdos.
    Saludos desde Chile y cuenta con una nueva seguidora!

  74. sweetakery says:

    Ohh WOW! simply stunning!! looks soo yummm! beautiful!!

  75. Tracey says:

    Just found your blog (where have I been?!) and I just LOVE it!!!

    :) T

  76. Such elegant images and so good looking!

  77. limonana says:

    how beautiful they are! making my mouth water…

  78. Sugar Chef says:

    Now that’s a Dobos I could actually eat. Wonderful inspiration as always Aran.

  79. Claire says:

    Stunning cake and photos as always. Love your version.

  80. All I can really say is WOW! Still blank, WOW! Awesome job!

  81. andaoana says:

    Wonderful as always. On your blog I read about salted caramel for the first time and I am now forever in love with it.

  82. Camila says:

    Aran, which brand of vanilla extract do you like most? It looks delicious, but unfortunately I won’t be able to buy vanilla fleur de sel… I can’t even find real vanilla extract here, haha :P Sad…:(

  83. isa says:

    Quelle magnifique Dobos Torte! La présentation est sublime et les photographies nous donnent l’eau à la bouche! Félicitations!

  84. Natalie says:

    So beautiful.. and a wonderful variation of the Dobos Torte..
    How did you bake your sponge cake layers, they are so perfect?

  85. Do you think you could just infuse a jar of fleur de sel with a split vanilla bean (like one does sugar)? I love the idea (even for savory preparations, like roasted parsnips), but the product is quite pricey.

    Inspiring, as always.

  86. Aran says:

    Natalie- I baked them in sheet pans. I find it easy to spread the batter evenly that way.

    Michelle- As I mentioned above, I think what could be done is take a split vanilla bean (even a used one, just rinsed and dried) and put it in the with the flaky salt. Leave it there for a few weeks. Then when the bean is dry, remove it, grind it to a powder and add the powder back in the jar. Just a thought.

    Thanks everyone!

  87. Wow, what a gorgeous dobos torte!

  88. Love the use of vanilla fleur de sel. And need I harp more about how awfully good your photos are?

  89. marybakes says:

    This looks spectacular! WOW!!

  90. It looks stunning and perfect as always :o) very inspiring to keep improving. Thanks

  91. Dory says:


    As usual, your photos look gorgeous! The recipes look very good…I’ll try it soon!



  92. A & W says:

    Wow these are some of the best food photos I have seen! Absolutely gorgeous. Glad your dobos turned out so well!
    - Whitney

  93. Amelie says:

    It is so lovely to see someone revive one of Hungary’s world famous confectionary pruduct, miles away from…Thanks a lot for calling my attention for this forgotten, tradition and make it exciting again for me.

    Once you have a chance to visit us try the original Dobor torta and other wonders at:

    Amelie, Budapest, Hungary

  94. Fee says:

    Your food looks to die for and your photography is amazing.

    Wonderful post :)

  95. i’m number 100!! this means i’ll do something lucky today :P

    i love the shot of the chocolate slabs, brilliant composition :)

  96. Absolutely stunning interpretation and photos of the Dobos Torte, and thank you for opening my eyes to vanilla salt, as I’m a vanilla gal all the way :)

  97. Simply stunning! I am also keen to join the challenges but I’m pretty sure my efforts will pale in comparison to yours!

  98. freshne says:

    Incredible – This looks absolutely luscious. Your photos and recipes always make me hungry!

  99. morgana says:

    uf, esa mezcla tenía que estar buenísima…

    Yo esta vez no he sabido cómo hacer la tarta un poco más a mi gusto conservando las cualidades que siguieran haciendo de ella algo parecido a una Dobos. El calor desde luego no ha ayudado nada, vaya veranito que estamos pasando… Tengo unas ganas tremendas de que empiece a refrescar.

    Qué guapo está tu hijo y qué bien sale en las fotos.


  100. Jane says:

    How beautiful . . . as always!

  101. Christy says:

    Aran, what beautiful spun caramel circles!! I thought they were julienne-d orange zest for a moment there!! Love the simple decoration of quenelles and the sprinkling of vanilla fleur de sel. I’ve never heard of vanilla fleur de sel before so thanks for introducing me to them. They almost looked like cacao nibs from here!!

  102. MegPaperie says:

    Incredible! Like a little piece of art.

  103. Jen Yu says:

    Aran, your quenelles are perfection! Love that little finger dipping into the chantilly :)

  104. Bienvenida guapa! Para mi Agosto también ha pasado volando! Me encanta como has decorado los trozos de tarta!

  105. Thanks for sharing your this recipe. I can’t wait to try this recipe.

  106. Job says:

    I just found what I needed here. Thanks for the recipe.

  107. Caitlin says:

    This dessert is so beautiful and right up my alley…thanks!

  108. Shannon says:

    This cake defeated me. Yours looks so beautiful mine was an absolute cakewreck. Picture here:
    Be prepared to laugh

  109. Oh! never got enough of those Sponge Cakes. I’ve just came back from my visit to London, and i slept in one hotel that made ONLY Sponge Cake for every meal. challenging.

  110. Hi Aran,
    I thought you would like to see my cake wreck. I tried to make this but failed miserably. My one is the most hopeless looking cake you’ve ever seen

  111. Aran says:

    Shannon- but you tried and hat’s what matters. i bet it tasted delicious!

  112. kanishk says:

    Love how you have made them individual. So elegant. The salt is a nice touch

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  117. […] adapted from Canelle et Vanille and Food Network Makes: 24 mini cannoli Time: 2 hours (1 1/2 hours […]

  118. […] I love to bake and baking is very precise. I also like to bake complicated things, like this Dobos Torte I made at Christmas (my effort/photo is above). In order to do that though, I have to plan for more […]

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