Hungarian Dobos Torte🇭🇺

🇭🇺 Hungarian Dobos Torte (Dobos Torta)

Ingredients

For the Sponge Layers

• 6 eggs, separated
• ¾ cup sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• Pinch of salt

For the Chocolate Buttercream

• 200 g (7 oz) butter, softened
• ½ cup powdered sugar
• 150 g (5 oz) dark chocolate, melted and cooled
• 1 tsp vanilla extract

For the Caramel Topping

• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp butter

Instructions

1. Prepare the sponge batter
Preheat the oven to 180°C (350°F). Beat the egg yolks with half of the sugar and vanilla until pale and creamy.

2. Beat the egg whites
In another bowl, beat egg whites with the remaining sugar and salt until stiff peaks form.

3. Combine the batter
Gently fold the egg whites into the yolk mixture. Gradually add the flour and mix lightly.

4. Bake thin layers
Spread thin circles of batter on parchment paper and bake each layer for 6–8 minutes until lightly golden. You should have 6–7 thin layers.

5. Make the chocolate buttercream
Beat the butter and powdered sugar until fluffy. Add melted chocolate and vanilla, then mix until smooth.

6. Assemble the cake
Spread chocolate buttercream between each sponge layer and stack them evenly.

7. Prepare the caramel topping
Heat sugar and lemon juice in a pan until it melts and turns golden caramel. Stir in butter.

8. Finish the cake
Pour the caramel over the top layer and quickly cut it into wedge shapes before it hardens. Arrange the wedges on top of the cake.

🍰 Tips

• Slice the caramel layer while still warm, otherwise it will crack.
• Traditionally the cake has 6–7 thin sponge layers.
• Chill the cake before serving for cleaner slices.

🇭🇺 Dobos Torte was created in 1884 by Hungarian pastry chef József C. Dobos and became one of the most famous desserts in Hungary.

If you want, I can also give you 7 Hungarian cakes that are the most famous in Europe (great if you’re posting recipes in your Hungarian food group).