🇭🇺 Hungarian Traditional Food – Doboš Torta

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🛒 Ingredients

Sponge Layers (6–7 thin layers)

• 6 large eggs, separated
• 1 cup (200g) sugar
• 1 tsp vanilla
• 1 cup (120g) all-purpose flour
• Pinch of salt

Chocolate Buttercream

• 7 oz (200g) dark chocolate, melted & cooled
• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) powdered sugar

Caramel Topping

• ½ cup (100g) sugar

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👩‍🍳 Instructions

1. Make Sponge Layers
   • Preheat oven to 350°F (175°C).
   • Beat egg yolks with half sugar and vanilla until pale.
   • Beat egg whites with salt, gradually adding remaining sugar until stiff peaks form.
   • Fold whites into yolks, then gently fold in flour.
   • Spread thin 8-inch circles on parchment-lined trays.
   • Bake 6–8 minutes until lightly golden. Cool completely.
2. Prepare Buttercream
   • Beat butter until fluffy.
   • Add powdered sugar and mix.
   • Add melted chocolate and beat until smooth.
3. Assemble Cake
   • Spread chocolate buttercream between sponge layers.
   • Cover sides and top, leaving one layer for caramel.
4. Caramel Layer
   • Melt sugar until golden amber.
   • Pour over reserved sponge layer and cut into wedges while slightly soft.
   • Place caramel layer on top of cake.
5. Chill & Serve
   • Refrigerate 1–2 hours before slicing.