🍰 Dobos Torte (Dobos Cake) – Classic Hungarian Layer Cake 🇭🇺✨
The Dobos Torte is a world-famous Hungarian dessert created by chef József C. Dobos in the late 1800s. It features multiple layers of airy sponge cake filled with rich chocolate buttercream, and is topped with a crunchy caramel glaze. This elegant treat was once a favorite of royalty and continues to impress with its flavor and presentation!
🛒 Ingredients (Serves 10–12)
For the Sponge Cake:
- 6 large eggs, separated 🥚
- 150 g (¾ cup) granulated sugar
- 1 tsp vanilla extract
- 100 g (¾ cup) all-purpose flour
- 25 g (2 tbsp) cornstarch
- Pinch of salt
For the Chocolate Buttercream:
- 200 g (1 cup) unsalted butter, softened 🧈
- 200 g (1 ½ cups) powdered sugar
- 120 g (4 oz) dark chocolate, melted and cooled 🍫
- 1 tsp vanilla extract
For the Caramel Topping:
- 100 g (½ cup) granulated sugar
- 1 tbsp butter (optional, for shine)
🧑🍳 Instructions
1. Make the Sponge Cake Layers:
- Preheat oven to 180°C (350°F). Line several baking sheets with parchment.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat egg yolks with sugar and vanilla until pale and thick.
- Gently fold the egg whites into the yolk mixture, then fold in sifted flour and cornstarch.
- Spread thin layers (about 1/4 inch) of batter into 6–8 circles (or rectangles) on parchment.
- Bake each layer for 6–8 minutes or until golden. Let cool.