Here’s a traditional, no-nonsense recipe for Hungarian Dobos Torta — a rich, elegant cake made of multiple thin sponge cake layers, chocolate buttercream, and a caramel-glazed top. It’s a showpiece dessert originally created by József Dobos in the 1800s, known for its signature hard caramel crown.
Hungarian Dobos Torta (Dobos Torte)
Servings: 10–12
Layers: Typically 6–7 sponge cake layers
Prep Time: 1 hour
Cook Time: 30 minutes
Assembly & Caramel Top: 30–45 minutes
Total Time: ~2.5–3 hours
Ingredients:
For the Sponge Cake Layers:
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6 large eggs, separated
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3/4 cup (150g) granulated sugar (divided: 1/4 + 1/2)
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2/3 cup (85g) all-purpose flour
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1/4 cup (30g) powdered sugar (for dusting, optional)
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Pinch of salt
For the Chocolate Buttercream:
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6 oz (170g) semi-sweet or dark chocolate, chopped
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1 cup (226g) unsalted butter, softened
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1/2 cup (60g) powdered sugar
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4 large egg yolks (pasteurized recommended for safety)
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1 teaspoon vanilla extract
For the Caramel Glaze (Top Layer):
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1/2 cup (100g) granulated sugar
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2 teaspoons lemon juice or water
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Butter (for greasing knife or spatula)
Equipment Needed:
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9-inch (23 cm) round cake pans or springform base
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Offset spatula
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Sharp greased knife for slicing caramel
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Cake turntable (optional, but helpful)
Instructions:
Step 1: Make the Sponge Cake Layers
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Preheat oven to 375°F (190°C).
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Grease or line the bottoms of six to seven 9-inch cake pans or bake in batches using one or two pans. You can also draw 9-inch circles on parchment and bake on the back of a baking sheet.
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In a bowl, beat egg yolks with 1/2 cup sugar until thick and pale (about 3–4 minutes).
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In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff but not dry.
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Gently fold egg yolks into egg whites.
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Sift in flour and fold gently until just combined.
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Spread about 1/2 cup batter per layer, thin and even, in each prepared pan or circle.
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Bake for 5–7 minutes per layer, until golden and springy.
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Let layers cool completely on a rack.
Step 2: Make the Chocolate Buttercream
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Melt chocolate gently (double boiler or microwave in 20-second bursts). Cool slightly.
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In a large bowl, beat butter and powdered sugar until fluffy.
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Add egg yolks one at a time, beating well after each.
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Mix in vanilla and cooled melted chocolate.
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Chill slightly if too soft, but it should stay spreadable.
Step 3: Assemble the Cake
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Place the first cake layer on a serving plate or cake board.
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Spread a thin, even layer of buttercream over it.
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Repeat with remaining layers, saving the nicest one for the caramel top.
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Cover the top and sides with a thin, smooth layer of buttercream.
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Chill the cake for 30 minutes to set.
Step 4: Make the Caramel Glaze
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Line a work surface with parchment paper or grease a baking tray.
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In a small saucepan, heat sugar and lemon juice over medium heat, stirring only until sugar dissolves.
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Once dissolved, stop stirring and let it cook until deep amber in color.
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Immediately pour caramel over the reserved sponge layer (set on parchment).
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Working quickly, spread evenly with a greased spatula or offset knife.
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While still warm but set (within 30–60 seconds), use a greased knife to slice into 8–12 wedges.
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If it hardens too quickly, reheat slightly in the oven to soften.
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Step 5: Final Assembly
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Arrange the caramel wedges on top of the cake like a fan or sunburst.
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Pipe decorative rosettes of buttercream underneath each caramel piece if desired, to hold them in place.
Serving:
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Let the cake chill for at least 1–2 hours before serving so it slices cleanly.
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Use a sharp knife to cut through the firm caramel top.
Storage:
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Refrigerate up to 3–4 days, tightly covered.
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Bring to room temperature before serving for best texture.
Let me know if you’d like a version with coffee buttercream, hazelnut layers, or alcohol in the filling (like rum or brandy).
