Hungarian Traditional Food | HUNGARIAN Doboš torta🇭🇺
Instructions
1️⃣ Prepare the Sponge Layers
Preheat oven to 180°C (350°F) and line several baking sheets with parchment paper.
Beat egg yolks with half the sugar until pale and thick; add vanilla.
In another bowl, beat egg whites with salt, gradually adding remaining sugar until stiff peaks form.
Gently fold whites into yolks.
Sift in flour and cornstarch, fold carefully.
Spread thin, even circles (about 9 inches / 23 cm) of batter on parchment — you’ll get 6 or 7 layers.
Bake each layer for 6–8 minutes, until golden. Let cool completely.
2️⃣ Make the Chocolate Buttercream
Melt chocolate and let it cool slightly.
In a large bowl, beat butter and powdered sugar until fluffy.
Add egg yolks one at a time, beating well.
Blend in melted chocolate and vanilla until smooth and creamy.
3️⃣ Assemble the Cake
Place one sponge layer on a serving plate and spread with a thin layer of chocolate cream.
Repeat with remaining layers, reserving one layer for the top caramel decoration.
Cover sides and top of cake with remaining buttercream.
Chill for 30 minutes to set.
4️⃣ Make the Caramel Top
In a saucepan, combine sugar, water, and lemon juice.
Cook over medium heat until sugar dissolves and turns a golden amber color.
Quickly pour caramel over the reserved sponge layer and tilt to spread evenly.
While still warm, score lines with an oiled knife to mark slices (so it won’t crack later).
Once cool, carefully break apart and arrange caramel wedges on top of the cake.
5️⃣ Serve and Enjoy
Slice with a warm, clean knife to avoid cracking the caramel.
Serve slightly chilled or at room temperature.
✨ Fun Fact: The Doboš Torta was created in 1884 by József C. Dobos, a Hungarian pastry chef, who wanted a cake that would keep longer than traditional pastries — perfect for fancy cafés in Budapest’s Belle Époque.
Would you like me to write a short story-style caption (like for your blog or Facebook post) to go with this recipe — something nostalgic and engaging about the history and flavor of Doboš Torta?
