Your rating
Not rated yet!
Modify
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
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Lavender Shortbread Cookies Dipped in Dark Chocolate
Delicate and fragrant lavender shortbread cookies dipped in rich dark chocolate.
35 min
24 cookies
120 per cook calories
Spicy Chicken and Broccoli Pasta
A delicious and spicy pasta dish with tender chicken and crisp broccoli.
35 min
4
450 calories
Cosmic Nebula Noodle Soup with Tofu
A flavorful and comforting noodle soup with added tofu for a protein boost.
45 min
4
320 calories