Dobos Cake (Doboš Torta) – Recipe Only
Ingredients – Sponge Layers:
- 6 eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Ingredients – Chocolate Buttercream:
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup milk
- 200 g butter, softened
- 150 g dark chocolate, melted
Ingredients – Caramel Topping:
- 1/2 cup sugar
- 1 tbsp lemon juice
Instructions:
- Beat egg whites with salt until stiff; gradually add half the sugar.
- Beat egg yolks with remaining sugar and vanilla until pale.
- Gently fold yolks into whites, then fold in flour.
- Spread batter thinly into 6–7 circles on parchment.
- Bake at 180°C (350°F) for 8–10 minutes each. Cool.
- Cook egg yolks, sugar, and milk over low heat until thick; cool.
- Beat butter until fluffy; add custard and melted chocolate.
- Layer sponge with buttercream, reserving one layer for topping.
- Melt sugar with lemon juice to caramel; pour over reserved layer.
- Score quickly into slices; place on top of cake.
- Frost sides with remaining buttercream and chill before serving.
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