🎂 Hungarian Dobos Torte

Ingredients

For the Sponge Layers:

• 6 eggs, separated
• 150 g granulated sugar
• 120 g all-purpose flour
• 30 g melted butter
• 1 tsp vanilla extract

For the Chocolate Buttercream:

• 200 g unsalted butter, softened
• 150 g powdered sugar
• 100 g dark chocolate, melted and cooled
• 1 tsp vanilla extract

For the Caramel Topping:

• 150 g granulated sugar
• 1 tbsp water

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Instructions

1. Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
2. Beat egg yolks with half the sugar until pale. Stir in vanilla.
3. In a separate bowl, beat egg whites with the remaining sugar until stiff peaks form.
4. Fold the egg whites into the yolk mixture, then gently fold in the flour and melted butter.
5. Divide the batter into 6 thin circles and bake each layer for 6–8 minutes until lightly golden. Let cool completely.
6. For the buttercream, beat the butter and powdered sugar until fluffy. Add melted chocolate and vanilla, mixing until smooth.
7. Spread chocolate buttercream between each cake layer and around the sides of the cake.
8. For the caramel topping, heat the sugar and water in a saucepan until it turns a golden amber color.
9. Pour the caramel over one sponge layer and quickly spread it evenly. Allow it to set slightly, then cut into wedges with a lightly oiled knife.
10. Place the caramel-topped wedges decoratively on top of the cake.