Hungarian Dobos Torte🇭🇺.

Instructions

1. Prepare Sponge Layers:

1. Preheat oven to 350°F (175°C).
2. Grease and line the bottom of 6 round cake pans (or bake in batches).
3. Beat egg yolks with half the sugar until pale and fluffy. Add vanilla.
4. In another bowl, whip egg whites with a pinch of salt. Slowly add remaining sugar and beat until stiff peaks form.
5. Gently fold egg yolk mixture into egg whites, then fold in flour.
6. Spread thinly into pans (or bake one layer at a time, about 2–3 tbsp batter per layer).
7. Bake each layer for 8–10 minutes until lightly golden. Cool completely.

2. Make Chocolate Buttercream:

1. Cream softened butter until fluffy.
2. Add confectioners’ sugar gradually, beating well.
3. Mix in cooled melted chocolate, egg yolks, and vanilla until smooth.

3. Assemble the Cake:

1. Place one sponge layer on a serving plate, spread a thin layer of buttercream.
2. Repeat with remaining layers, reserving one sponge layer for caramel top.
3. Cover cake sides with buttercream and smooth evenly.

4. Caramel Top Layer:

1. Place reserved sponge on parchment.
2. Heat sugar, water, and lemon juice in a saucepan until golden caramel.
3. Quickly pour caramel over the sponge layer and spread evenly.
4. Score with a greased knife into 12 wedges before hardening.
5. Let cool, then place wedges on top of cake in a fan-like pattern.

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✅ Tip: For best results, refrigerate the cake overnight before serving so the flavors develop.

Would you like me to also share a simpler “everyday version” of Dobos Torte (with fewer layers, but same rich taste) for easier home baking?