Hungarian Traditional Food | Dobos Torte

Ingredients

Sponge Cake Layers:

• 6 eggs, separated
• 150 g sugar
• 120 g all-purpose flour
• 30 g melted butter
• 1 tsp vanilla extract

Chocolate Buttercream:

• 200 g unsalted butter, softened
• 150 g powdered sugar
• 100 g dark chocolate, melted and cooled
• 1 tsp vanilla extract

Caramel Topping:

• 150 g sugar
• 1 tbsp water

---

Instructions

1. Preheat the oven to 180°C (350°F). Line baking trays with parchment paper.
2. Beat egg yolks with half the sugar until pale and fluffy.
3. Beat egg whites with the remaining sugar until stiff peaks form.
4. Fold the egg whites into the yolk mixture, then gently fold in the flour and melted butter.
5. Divide the batter into 6 thin circles and bake each layer for 6–8 minutes. Cool completely.
6. Beat the butter and powdered sugar until light and creamy.
7. Add the melted chocolate and vanilla, mixing until smooth.
8. Spread chocolate buttercream between the cake layers and around the sides.
9. For the topping, heat sugar and water until a golden caramel forms.
10. Quickly pour the caramel over one cake layer and spread evenly.
11. Cut the caramel-coated layer into wedges before it hardens completely.
12. Arrange the caramel wedges decoratively on top of the cake.