Instructions
🟤 1. Make the Sponge Layers:
- Preheat oven to 350°F (175°C).
- Grease and line six 9-inch round pans (or bake in batches).
- Beat the egg yolks with half of the sugar until thick and pale. Add vanilla.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until stiff.
- Fold the egg yolk mixture gently into the whites.
- Sift in flour and cornstarch, folding carefully.
- Spread a thin layer (about 1/4 inch) of batter into each pan and bake for 5–7 minutes, until light golden.
- Cool completely.
🍫 2. Make the Chocolate Buttercream:
- Beat butter and powdered sugar until fluffy.
- Add melted chocolate, egg yolks, and vanilla.
- Beat until smooth and creamy.
🍯 3. Make the Caramel Layer:
- In a small saucepan, combine sugar, water, and lemon juice.
- Cook over medium heat without stirring until deep golden brown.
- Remove from heat, stir in butter quickly.
- Pour over one sponge layer (the top layer) and spread evenly.
- Score the caramel immediately into slices before it hardens.
🍰 4. Assemble the Torte:
- Place a cake layer on a stand and spread with chocolate buttercream.
- Repeat with remaining layers, ending with a layer of buttercream on top.
- Arrange the caramel-topped slices in a fan shape on top.
- Cover the sides with buttercream and, if desired, sprinkle finely chopped nuts or crushed praline around the sides (as seen in your image).
❄️ 5. Chill Before Serving:
Refrigerate for at least 2 hours before slicing.
🧁 Tips:
- Traditional Dobos Torte has 6–7 very thin layers.
- It’s rich, buttery, and keeps well for several days when refrigerated.
- Serve slightly chilled with coffee or tea — just like in Budapest cafés!
Would you like me to give you a simplified version (fewer layers, easier buttercream) for home baking, or keep this authentic Hungarian version?
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