Hungarian Dobos Torte🇭🇺…

🧑‍🍳 Instructions:

1. Make the Sponge Cake Layers:

  1. Preheat oven to 180°C (350°F). Line a baking tray (or 6 circles) with parchment. Trace 6-inch (15cm) circles as guides.
  2. Beat egg whites + pinch of salt until soft peaks form.
  3. Gradually add half the sugar (75g) until stiff glossy peaks form.
  4. In another bowl, beat egg yolks + remaining sugar (75g) until pale and thick.
  5. Add vanilla, then gently fold in egg whites.
  6. Sift in flour and gently fold until smooth.
  7. Spoon a thin layer of batter into each circle (about 1/2 cup per layer).
  8. Bake each layer for 5–7 minutes until lightly golden.
  9. Cool on racks. Repeat to make 6 layers. Set aside the best-looking one for the top caramel glaze.

2. Make the Chocolate Buttercream:

  1. Melt chocolate over a double boiler. Let cool slightly.
  2. Beat butter + powdered sugar until fluffy.
  3. Add egg yolks one at a time, beating well.
  4. Add vanilla and optional coffee/rum.
  5. Mix in melted chocolate until smooth and silky.

3. Assemble the Torte:

  1. Place 1 sponge layer on a serving plate.
  2. Spread a thin layer of chocolate buttercream (use ~1/6 each time).
  3. Repeat, stacking layers, and ending with a bare sponge layer on top (reserved for caramel).

4. Make the Caramel Glaze (Top Layer):

⚠️ Work quickly and carefully — hot sugar burns!

  1. In a pan, combine sugar, water, and lemon juice.
  2. Heat over medium without stirring until golden amber caramel forms.
  3. Pour quickly over the reserved top sponge layer.
  4. Using a buttered knife, cut the glazed layer into wedges (6 or 8 slices) before it hardens.
  5. Let cool completely.

5. Finish & Decorate:

  1. Frost sides and top of cake with remaining buttercream.
  2. Arrange the caramel wedges on top in a fan shape.
  3. Pipe rosettes of buttercream to hold the wedges in place if desired.

❄️ Chill Before Serving:

  • Chill for at least 4 hours (overnight is best).
  • Bring to room temp 30 minutes before serving for best texture.

🍽️ Serving Tip:

Slice with a hot knife (wipe clean after each cut) for neat layers.

Would you like a mini version, cupcake-style Dobos torta, or a no-bake shortcut version for quick prep?