Hungarian Dobos Torte (Caramel Layer Cake)

 Ingredients

Sponge Cake

6 eggs, separated

150 g sugar

150 g all-purpose flour

1 tsp vanilla extract

Chocolate Buttercream

200 g dark chocolate, melted

250 g unsalted butter, softened

120 g powdered sugar

1 tsp vanilla extract

Caramel Topping

150 g sugar

1 tbsp water

Instructions

Prepare the sponge layers

Preheat the oven to 180°C (350°F).

Beat egg yolks with half of the sugar until pale.

Whisk egg whites with the remaining sugar until stiff peaks form.

Fold the egg whites into the yolks, then gently fold in the flour and vanilla.

Spread thin layers of batter on baking sheets and bake for 6–8 minutes until golden.

Cool completely.

Make the buttercream

Beat the butter and powdered sugar until fluffy.

Add the melted chocolate and vanilla.

Mix until smooth and creamy.

Assemble the cake

Spread chocolate buttercream between the sponge layers.

Cover the sides and top with the remaining buttercream.

Prepare the caramel topping

Heat sugar and water in a saucepan until it turns amber.

Pour the caramel over the top layer.

Quickly cut the caramel-coated layer into slices before it hardens.

Finish

Place the caramel slices on top of the cake.

Chill for at least 1 hour before serving.

Serves: 8–10 people

Preparation time: 1 hour 30 minutes

Enjoy

this classic Hungarian dessert! 🇭🇺🍰