Traditional Hungarian Dobos Torte
Classic Hungarian Layer Cake with Rich Caramel Glaze
A beautifully layered sponge cake delicacy from Hungary, characterized by its distinctive caramel top and creamy chocolate butter filling.
- 3 h 30 min
- 12
- Advanced
Ingredients
Sponge Cakes
Chocolate Buttercream
Caramel Glaze
Assembly
Preparation
Preparing the Sponge Cakes
Preheat Oven and Prepare Tins
Preheat oven to 180°C (350°F) and line several round cake tins with parchment paper or bake in batches.
Beat Eggs and Sugar
Beat egg whites until stiff peaks form. Gradually add sugar to egg yolks, beating continuously until thick and pale. Fold in egg white mixture gently.
Add Flour and Vanilla
Incorporate sifted flour and vanilla extract gently into the batter. Divide evenly into lined cake tins.
Making the Chocolate Buttercream
Cream the Butter
In a large bowl, beat the softened butter until light and fluffy.
Add Powdered Sugar
Gradually add powdered sugar and beat until integrated.
Mix in Chocolate and Coffee
Mix in melted chocolate, cocoa powder, and dissolved coffee. Beat until smooth.
Do not rush the cooling process of the cake layers. Warm the knife with hot water for smoother caramel cutting.
Cooking Process
Baking the Layers
Bake each cake layer for about 10-12 minutes until golden. Allow to cool completely.
Prepare the Caramel Glaze
In a heavy-bottomed pan, melt sugar over medium heat until golden. Add butter and lemon juice, then immediately spread a thin layer onto one cake disc.
Assemble the Cake
Layer the cake discs with chocolate buttercream in between, using the caramel-coated layer for the top. Optionally, spread chopped walnuts around the sides of the cake.
Plating & Serving
Traditional Hungarian Dobos Torte
Traditional Hungarian Dobos Torte
Plating & Serving
Serve the Dobos Torte by slicing with a sharp knife, warmed slightly for easy cutting of the caramel layer.