Beat egg yolks with half the sugar until pale. Beat egg whites with the remaining sugar until stiff peaks form.
Gently fold together with flours and salt.
Spread thin layers (about 8–9 inches round) on parchment and bake each for 8–10 minutes until lightly golden.
You’ll need 6–7 thin layers. Let cool.
Make the buttercream:
Melt chocolate and let it cool slightly.
Beat butter and powdered sugar until fluffy.
Add yolks and vanilla.
Blend in melted chocolate until smooth and silky.
Assemble the cake:
Place one sponge layer on a serving plate. Spread with buttercream.
Repeat, stacking layers until the last one (reserve the best-looking top for the caramel).
Frost the outside of the cake with the remaining buttercream.
Prepare the caramel top:
Grease a sheet of parchment.
In a saucepan, heat sugar, water, and lemon juice until it becomes golden amber caramel.
Immediately pour over the reserved sponge layer and spread quickly.
Before it sets, score into wedges with a buttered knife. Let harden.
Finish and decorate:
Arrange caramel wedges in a fan on top of the cake.
Chill slightly before serving, but allow to come to room temperature for best flavor.
✨ The Dobos Torte is rich, elegant, and a true showpiece dessert — often served at weddings, birthdays, or festive occasions in Hungary.
Would you like me to also share a simplified modern version (with fewer layers and easier caramel) that you can make at home without spending hours in the kitchen?
