Hungarian Dobos Torte (Dobos Cake)🇭🇺

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Hungarian Dobos Torte (Dobos Cake)

Ingredients

For the Sponge Layers:

• 6 large eggs (separated)
• 150 g (¾ cup) sugar
• 120 g (1 cup) all-purpose flour
• Pinch of salt
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 200 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) powdered sugar
• 150 g (5 oz) dark chocolate, melted and cooled
• 1 teaspoon vanilla extract

For the Caramel Topping:

• 150 g (¾ cup) sugar
• 1 tablespoon lemon juice

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Instructions

Prepare the Sponge Layers:

1. Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
2. Beat egg yolks with half of the sugar until pale and fluffy. Add vanilla.
3. In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
4. Gently fold egg whites into the yolk mixture.
5. Sift in flour and carefully fold until combined.
6. Divide batter into 6 equal portions and spread each thinly into round layers (about 8–9 inches / 20–23 cm).
7. Bake each layer for 8–10 minutes until lightly golden. Let cool completely.

Prepare the Chocolate Buttercream:
8. Beat butter and powdered sugar until creamy.
9. Add melted chocolate and vanilla. Beat until smooth.

Assemble the Cake:
10. Spread chocolate buttercream between each sponge layer, stacking them evenly.
11. Cover the sides of the cake with remaining buttercream.

Prepare the Caramel Top:
12. Heat sugar and lemon juice in a saucepan until it melts and turns golden amber.
13. Pour caramel over one sponge layer and spread quickly.
14. Before it fully hardens, cut into triangular slices.
15. Place the caramel slices on top of the cake in a circular pattern.