Dobos Torte (Hungarian Caramel-Topped Layer Cake)

About This Recipe

Dobos Torte is a real, traditional Hungarian dish, known as Hungarian Caramel-Topped Layer Cake. A tall sponge cake with many thin layers, filled with chocolate buttercream and crowned with a shattering caramel disc.\n\nDobos torte was invented in 1885 by Hungarian pastry chef József Dobos, who designed the caramel topping specifically to preserve the cake and prevent the buttercream from spoiling quickly in an era before refrigeration.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 12

• 6eggs(separated)
• 150 gsugar
• 120 gall-purpose flour
• 1 tspvanilla extract
• 250 gbutter(softened, for buttercream)
• 150 gsugar(for buttercream)
• 3egg yolks(for buttercream)
• 150 gdark chocolate(melted, for buttercream)
• 150 gsugar(for caramel topping)
• 2 tbspwater(for caramel topping)

Instructions

1. 1

   Make the sponge

   Whisk egg yolks with half the sugar until pale, then fold in flour and vanilla. Whip egg whites with remaining sugar to stiff peaks and fold into the yolk mixture.

2. 2

   Bake thin layers

   Spread thin layers of batter onto parchment-lined trays and bake at 200°C (400°F) for about 5 minutes each, until just set; you'll need 6 to 8 layers.

3. 3

   Make the buttercream

   Whisk sugar and egg yolks over a double boiler until thickened, then cool and beat in softened butter gradually until fluffy. Fold in melted chocolate.

4. 4

   Assemble the cake

   Stack the sponge layers with a generous layer of chocolate buttercream between each, reserving the best-looking layer for the top.

5. 5

   Make the caramel disc

   Cook sugar and water to a deep amber caramel, then pour onto a lightly oiled surface and quickly score it into wedge shapes before it hardens.

6. 6

   Finish

   Frost the assembled cake's sides with remaining buttercream, then top with the caramel wedges arranged in a fan pattern.

Variations

• •

  Some modern versions use fewer, slightly thicker layers for an easier home version.

• •

  A coffee-flavored buttercream is a popular variation on the classic chocolate.

• •

  Individual mini Dobos tortes are a common bakery presentation.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions