Preheat oven to 375°F (190°C). Line and lightly grease 6–8 round cake pans (or use 1–2 pans and bake in batches with parchment circles).
Beat egg yolks with half the sugar and vanilla until thick and pale.
In another bowl, beat egg whites with a pinch of salt. Gradually add the remaining sugar and beat to stiff peaks.
Fold yolks into whites, then sift in flour gradually. Gently fold to combine.
Spread thin layers (about 1/2 cup batter) into each pan — you want 6–8 thin, even layers.
Bake each for 5–8 minutes, until golden and springy. Cool on racks.
2. Make the chocolate buttercream:
Beat butter until fluffy, then add powdered sugar, vanilla, and salt.
Mix in cooled melted chocolate until silky and smooth. Set aside at room temp.
3. Assemble the torte:
Stack the layers with chocolate buttercream in between — spread thin, even layers.
Leave one top layer aside (this will become the caramel crown).
Cover the sides with buttercream and decorate with piped rosettes, if desired.
4. Make the caramel top:
Place the reserved top sponge layer on parchment.
In a dry pan, melt sugar with lemon juice over medium heat until amber-colored.
Quickly pour over sponge layer and spread evenly with a greased offset spatula.
While still warm, score or cut into wedges with a greased knife.
Once cooled, arrange the caramel wedges on top of the cake like a fan or crown.
🍫✨ Tips for Success:
Bake your sponge layers thin and evenly — that’s key to Dobos’s elegance.
Chill the assembled cake for at least 2 hours before slicing.
Dobos Torte tastes even better the next day — perfect for special occasions.
Would you like a step-by-step visual version or help turning this into a video recipe post for your blog or Facebook, Ashley? I’d love to help you bring it to life! 🍰🇭🇺
