Dobos Torta🇭🇺…

Prepare the Sponge Layers:
- Preheat oven to 180°C (350°F).
- Beat egg yolks with half the sugar until pale and fluffy.
- Beat egg whites with salt and remaining sugar until stiff peaks form.
- Gently fold egg whites into yolk mixture.
- Sift in flour and cornstarch, folding carefully.
- Spread thinly into 5–6 round cake pans or bake in batches on parchment sheets. Bake 10–12 minutes per layer. Cool completely.
Make the Chocolate Buttercream:
- Beat butter and powdered sugar until creamy.
- Gradually add melted chocolate and vanilla, beat until smooth.
Assemble the Torte:
- Place one sponge layer on a cake board or plate. Spread a thin layer of buttercream. Repeat, stacking all layers.
- Reserve one layer for the caramel top.
Prepare the Caramel Top:
- In a small saucepan, combine sugar and water. Heat until golden amber, stirring carefully.
- Remove from heat, stir in butter.
- Quickly pour over the top layer of cake, spreading evenly. Let caramel harden.
Finishing:
- Place caramel-topped layer on top of the torte.
- Chill for 1–2 hours before slicing.

Slice carefully with a sharp serrated knife because of the hard caramel top.
Dobos Torte keeps well and often tastes even better after a day.
For extra flair, you can pipe leftover buttercream around the sides.

Would you like me to also give you a simpler home-version that doesn’t require multiple sponge pans but still tastes like classic Dobos Torte?