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Dobos Torte
Created by: Howcan Team
Ingredients
- For the sponge cake:
- 6 eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- For the chocolate buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- For the caramel topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line six 9-inch round cake pans with parchment paper.
- In a large bowl, beat the egg yolks with 1/2 cup of sugar until pale and thick. Stir in the vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg yolk mixture into the beaten egg whites. Sift the flour over the egg mixture and gently fold until combined.
- Divide the batter evenly among the prepared cake pans. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- To make the chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Stir in the vanilla extract.
- Place one cake layer on a serving plate and spread a thin layer of chocolate buttercream on top. Repeat with the remaining cake layers and buttercream, stacking them on top of each other.
- For the caramel topping, heat the granulated sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Once dissolved, stop stirring and let the mixture boil until it turns a deep amber color.
- Carefully add the heavy cream and butter to the caramel (it will bubble up) and stir until smooth. Remove from heat and stir in a pinch of salt.
- Pour the caramel over the top of the assembled cake, spreading it evenly with a spatula. Let the caramel set before slicing and serving the Dobos Torte.
Dobos Torte, a Hungarian dessert, was created by József C. Dobos in 1885. This decadent treat consists of multiple layers of sponge cake, chocolate buttercream, and a caramel topping. The cake is then typically cut into individual serving pieces, showcasing the beautiful caramel layer on top. The Dobos Torte quickly gained popularity and became a staple in Hungarian cuisine. Today, this delightful dessert can be found in many traditional Hungarian bakeries and restaurants, especially in Budapest. The key to a perfect Dobos Torte lies in achieving the right balance of flavors and textures, with the caramel topping adding a delightful crunch to each bite. For those looking to experience the best version of this dessert, a visit to renowned bakeries in Budapest is a must.
90 min
8
380 calories
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