Instructions:
- Bake the sponge layers:
- Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment.
- Beat egg yolks with half the sugar until pale and creamy. Add vanilla.
- Whip egg whites with remaining sugar and a pinch of salt until stiff peaks form.
- Gently fold flour into yolk mixture, then fold in egg whites.
- Spread thin, even circles of batter (~9-inch diameter) on parchment. Bake each for 10–12 minutes until lightly golden.
- You’ll need 6 layers total. Cool completely.
- Make the buttercream:
- Beat butter and powdered sugar until fluffy.
- Add egg yolks, vanilla, and melted cooled chocolate. Beat until silky smooth.
- Assemble the cake:
- Place first sponge layer on a serving plate. Spread evenly with chocolate buttercream.
- Repeat with remaining layers, reserving one for the caramel top.
- Frost sides and top with buttercream, smoothing with a spatula.
- Caramel topping:
- In a saucepan, melt sugar with lemon juice until golden caramel.
- Quickly pour over reserved sponge layer, spreading evenly.
- While still warm, use a butter-greased knife to cut into wedges (so it won’t shatter later).
- Let set, then place caramel wedges on top of cake in a fan pattern.
- Finishing touch:
- Pipe extra buttercream rosettes around the top edge to support caramel wedges.
- Chill before serving.
✨ Tips:
- Dobos torta is rich, so slice thinly when serving.
- It keeps well in the fridge for up to 4–5 days.
- The caramel top is the signature — shiny, crisp, and stunning!
Would you like me to also share the mini Dobos torta version (little individual cakes), which are easier to serve for parties? 🎉