Dobos Torte (Hungarian Layered Cake)

Ingredients (for 8–10 servings):

For the sponge cake layers:

• 6 large eggs, separated
• 150 g (¾ cup) granulated sugar
• 50 g (½ cup) all-purpose flour
• 50 g (½ cup) cornstarch
• Pinch of salt

For the chocolate buttercream:

• 200 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) granulated sugar
• 100 g (3.5 oz) dark chocolate, melted and cooled
• 1 tsp vanilla extract

For the caramel top:

• 100 g (½ cup) granulated sugar
• 2 tsp water

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Instructions:

1. Prepare the sponge layers:
   • Preheat oven to 180 °C (350 °F).
   • Beat egg yolks with half the sugar until pale.
   • Whip egg whites with a pinch of salt and remaining sugar until stiff peaks form.
   • Gently fold egg whites into yolks, then fold in sifted flour and cornstarch.
   • Divide batter into 5–6 equal portions. Bake each layer on parchment-lined baking sheets for 8–10 minutes. Let cool.
2. Prepare the chocolate buttercream:
   • Beat butter until fluffy. Gradually add sugar.
   • Mix in melted chocolate and vanilla until smooth.
3. Assemble the cake:
   • Spread a thin layer of chocolate buttercream between each sponge layer.
   • Reserve one layer for the top.
4. Make the caramel top:
   • Heat sugar and water in a small pan over medium heat until golden brown.
   • Pour immediately over the top sponge layer and let harden.
5. Finish:
   • Place the caramel-topped layer on top.
   • Chill for at least 2 hours before slicing. Serve in thin slices.