Hungarian Dobos Torte

🇭🇺 Hungarian Dobos Torte (Dobos Torta)

🛒 Ingredients:

For the Sponge Layers:

• 6 eggs (separated)
• 150 g (¾ cup) sugar
• 120 g (1 cup) all-purpose flour
• Pinch of salt
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 200 g (1 cup) butter (softened)
• 150 g (¾ cup) powdered sugar
• 100 g (3.5 oz) dark chocolate (melted and cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder (optional)

For the Caramel Top:

• 150 g (¾ cup) sugar
• 1 teaspoon lemon juice or a few drops vinegar

---

👩‍🍳 Instructions:

1. Prepare sponge batter:
   Beat egg yolks with sugar until pale and fluffy. Add vanilla.
   In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
   Gently fold egg whites into yolk mixture, then fold in flour.
2. Bake thin layers:
   Divide batter into 6–7 portions. Spread each thinly on parchment paper in round shapes (about 20–22 cm).
   Bake each layer at 180°C (350°F) for 6–8 minutes until lightly golden. Cool completely.
3. Make buttercream:
   Beat butter with powdered sugar until fluffy. Add melted chocolate and vanilla. Mix until smooth.
4. Assemble cake:
   Stack layers, spreading chocolate buttercream between each one. Leave the top layer plain for caramel.
5. Prepare caramel:
   Melt sugar with lemon juice in a pan until golden amber. Work quickly.
6. Create caramel top:
   Pour caramel over the top layer and spread evenly. Before it hardens, cut into wedges with a greased knife.
7. Finish cake:
   Place caramel wedges on top of the cake. Spread remaining buttercream around the sides.
8. Chill & serve:
   Let the cake set before slicing.