🎂 Dobos Cake (Doboš Torta)

Ingredients

Sponge Layers:

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

Chocolate Buttercream:

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

Caramel Topping:

• 150 g granulated sugar
• 1 tbsp water

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Instructions

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