Hungarian Dobos Torte

Hungarian Dobos Torte

Ingredients

Cake Layers

• 6 eggs, separated
• ¾ cup sugar
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Buttercream

• 1 cup butter, softened
• ¾ cup powdered sugar
• 4 oz dark chocolate, melted
• 1 tsp vanilla extract

Caramel Topping

• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp butter

Instructions

1. Preheat oven to 350°F / 175°C.
2. Beat egg yolks with half the sugar until pale; add vanilla.
3. Beat egg whites with remaining sugar and salt until stiff peaks form.
4. Fold egg whites into yolk mixture and gently add flour.
5. Spread thin layers of batter on parchment-lined baking sheets.
6. Bake 5–7 minutes per layer until lightly golden. Cool completely.
7. For buttercream, beat butter and powdered sugar until smooth, then mix in melted chocolate and vanilla.
8. Stack cake layers with chocolate buttercream between each layer.
9. Melt sugar with lemon juice to make caramel; pour over one cake layer and cut into wedges.
10. Place caramel wedges on top of the cake and decorate with remaining buttercream.