Instructions
1. Prepare the Sponge Layers
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar until pale and creamy. Add vanilla.
- Gently fold egg whites into yolk mixture, then fold in flour carefully.
- Spread thin, round layers (about 9-inch/23cm) on parchment paper. Bake 5–7 minutes each, until light golden.
- Bake all 6 layers and let cool.
2. Make the Chocolate Buttercream
- Melt chocolate in a double boiler and let cool slightly.
- Beat butter until fluffy. Gradually add powdered sugar and egg yolks.
- Mix in melted chocolate and vanilla until smooth and creamy.
3. Assemble the Cake
- Place one sponge layer on a serving plate, spread with buttercream.
- Repeat with remaining layers, but reserve one layer for the caramel top.
- Cover sides and top with buttercream, smoothing well.
4. Caramel Top (Dobos Crown)
- In a saucepan, heat sugar, water, and lemon juice over medium heat until it turns a golden caramel.
- Quickly pour caramel over the reserved sponge layer, spreading evenly.
- Before it hardens, score into wedges with a buttered knife.
- Once set, place caramel wedges on top of the cake in a fan or crown shape.
5. Chill & Serve
- Refrigerate the cake for a few hours before slicing.
- Serve thin slices with coffee or tea.
✨ This cake is known for its crunchy caramel top, rich chocolate buttercream, and soft sponge layers — a true Hungarian masterpiece.
Would you like me to also share a shorter, simplified version of Dobos Torta (for home bakers who don’t want to make all 6 layers)?