Dobos Torte – Hungarian Cake with Chocolate Buttercream and Caramel

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Instructions

1. Prepare the Sponge Layers

1. Preheat oven to 375°F (190°C).
2. Beat egg whites with salt until stiff peaks form.
3. In another bowl, beat egg yolks with sugar and vanilla until pale.
4. Fold egg whites gently into yolk mixture.
5. Sift in flour and fold carefully.
6. Stir in melted butter.
7. Divide batter into 6 thin circles on parchment-lined baking sheets.
8. Bake each layer for 6–8 minutes until lightly golden.
9. Cool completely.

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2. Make the Chocolate Buttercream

1. Beat egg yolks and sugar over a double boiler until thickened.
2. Remove from heat and mix in melted chocolate.
3. Cool completely.
4. Beat butter until fluffy.
5. Gradually add chocolate mixture and vanilla until smooth.

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3. Assemble the Cake

1. Spread chocolate buttercream between each sponge layer.
2. Reserve one layer for the caramel top.
3. Cover the sides lightly with buttercream.

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4. Make the Caramel Layer

1. Heat sugar and lemon juice in a saucepan until amber caramel forms.
2. Quickly pour over the reserved cake layer.
3. Grease a knife lightly and cut into wedges before caramel hardens completely.