Prepare the sponge: Beat the egg yolks with half of the sugar until pale and creamy. In another bowl, whip the egg whites with the remaining sugar until stiff peaks form. Gently fold the mixtures together, then fold in the flour, salt, vanilla, and melted butter.
Bake the thin layers: Spread the batter into several very thin, even circles or rectangles on parchment-lined baking sheets. Bake at 375°F (190°C) for about 7–10 minutes, until lightly golden. Cool completely.
Make the buttercream: Beat the softened butter and powdered sugar until light and fluffy. Add the melted chocolate and vanilla and beat until smooth.
Assemble: Place one sponge layer on a serving plate and spread with a thin layer of chocolate buttercream. Continue layering sponge and buttercream until all but one layer has been used.
Cover the cake: Spread the remaining buttercream over the top and sides. Refrigerate while preparing the caramel.
Make the caramel: Heat the sugar and water in a saucepan over medium heat until it becomes a deep golden caramel. Stir in the butter.
Create the caramel layer: Quickly spread the hot caramel over the reserved sponge layer. While the caramel is still warm, carefully cut it into triangular pieces.
Finish the cake: Arrange the caramel triangles on top of the cake, slightly angled, using small peaks of buttercream to support them.
Chill and serve: Refrigerate until firm, then allow the cake to sit at room temperature for a few minutes before slicing.
🇭🇺 Hungarian Dobos Torte is a classic layered cake known for its delicate sponge sheets, rich chocolate buttercream, and signature crisp caramel topping. It makes an impressive centerpiece for celebrations and special occasions.
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