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).
