Hungarian Dobos Torte (Dobostorta)

Instructions

Step 1 – Bake the sponge layers

Beat the egg whites with half the sugar until stiff peaks form. In another bowl, whisk the yolks with the remaining sugar until pale and fluffy. Fold in the flour, vanilla, melted butter, and finally the egg whites. Spread thin circles of batter and bake at 190°C (375°F) for 6–8 minutes each until lightly golden.

Step 2 – Make the buttercream

Beat the butter until fluffy. Mix in the powdered sugar, egg yolks, vanilla, and melted chocolate until smooth and creamy.

Step 3 – Assemble the cake

Layer the sponge rounds with chocolate buttercream, leaving one sponge layer aside for the caramel top. Cover the sides and top of the cake with the remaining buttercream and coat the sides with cake crumbs or ground walnuts.

Step 4 – Prepare the caramel

Melt the sugar over medium heat until it turns a deep amber color. Pour it over the reserved sponge layer and quickly spread it evenly. Before it hardens completely, cut it into wedges with a lightly buttered knife.

Step 5 – Decorate

Arrange the caramel wedges on top of the cake in a fan pattern. Pipe chocolate buttercream between the wedges and finish with a decorative center if desired. Chill for at least 2 hours before serving.