Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Beat egg yolks with half the sugar until pale and thick. Add vanilla.
Beat egg whites with a pinch of salt, then slowly add remaining sugar until stiff peaks form.
Gently fold whites into yolk mixture. Sift flour over and fold gently.
Spread thin, even circles (about 9-inch diameter) of batter onto parchment.
Bake each layer for 8–10 minutes until lightly golden. Cool completely.
2. Make the Chocolate Buttercream:
Beat softened butter until fluffy.
Add powdered sugar, egg yolks, and vanilla.
Blend in melted, cooled chocolate until creamy.
3. Assemble the Cake:
Place one sponge layer on a serving plate. Spread a thin layer of buttercream.
Repeat with remaining layers, leaving the top bare.
Spread buttercream smoothly around the sides.
4. Make the Caramel Topping:
Butter a knife and a baking sheet.
Heat sugar, water, and lemon juice until golden caramel.
Quickly pour over the final sponge layer (set aside earlier).
Score into wedges with the buttered knife before it hardens.
Once set, arrange caramel wedges neatly on top of the cake.
🥄 Serving:
Traditionally served sliced into thin wedges, showing off its 6–7 layers.
Often enjoyed with coffee or tea.
Would you like me to also share the story behind the Doboš Torte (how József Dobos invented it in 1884 to make a cake that kept longer without refrigeration)?
