👩🍳 Instructions:
1. Prepare sponge layers:
- Preheat oven to 180 °C / 350 °F.
- Beat egg yolks with half of the sugar until pale and creamy.
- In a separate bowl, beat egg whites with the remaining sugar until stiff peaks form.
- Fold yolk mixture gently into whites.
- Sift flour, cornstarch, and salt, then fold carefully into the egg mixture.
- Divide batter into 6–7 thin rounds (use parchment-lined baking sheets or cake pans).
- Bake 5–7 minutes per layer, until just lightly golden. Cool completely.
2. Chocolate buttercream:
- Boil sugar with water to make a light syrup.
- Whisk hot syrup into egg yolks until thickened and cooled.
- Beat in softened butter gradually, then fold in melted chocolate and vanilla.
- Allow buttercream to firm slightly before assembling.
3. Caramel topping:
- Heat sugar with 1–2 tsp water until it melts and turns golden amber.
- Pour thinly over a cooled sponge layer and spread evenly. Let harden.
4. Assemble the cake:
- Place one sponge layer on a serving plate.
- Spread a thin layer of chocolate buttercream on top.
- Repeat with remaining sponge layers (reserve one for the caramel top).
- Top with the caramel-covered sponge.
- Smooth the sides with remaining buttercream.
🍽 Serving:
- Slice carefully with a sharp knife.
- Traditionally served at room temperature to let flavors meld.
👉 Tips:
- The caramel layer is delicate — pour it thin and evenly.
- You can make the cake a day ahead; flavors improve overnight.
- Some modern versions add chocolate glaze on sides for extra elegance.
Ashley, do you want me to also give a simplified home-friendly version of Dobos Torte that’s easier to make but still captures the classic flavors?
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