A towering five-layer sponge cake filled with rich chocolate buttercream and crowned with a glassy caramel top that shatters at the tap of a fork.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass cake stand
Garnishes: chocolate curls, caramel shards
Accompaniments: espresso
Instructions
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1
Beat egg yolks with half the sugar until pale and ribbon-like. In a separate bowl, whip whites with remaining sugar to stiff peaks. Fold together gently, then fold in sifted flour.
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2
Divide batter among 6 parchment-lined rounds. Bake each at 200°C for 6-8 min until golden. Cool on racks.
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3
Beat softened butter until fluffy. Add melted chocolate, powdered sugar, and vanilla, beating until silky and spreadable.
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4
Stack 5 sponge layers, spreading an even layer of chocolate buttercream between each.
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5
For the top layer: heat 200g sugar in a dry pan until amber caramel forms. Pour over the reserved sponge layer and quickly score into 12 portions before it hardens.
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6
Place caramel-topped layer on the cake. Coat sides with remaining buttercream and press cake crumbs around the edges. Chill 1 hour before serving.
Did You Know?
József C. Dobos invented this cake in 1885 and kept the recipe secret for years, finally donating it to the Budapest Pastry and Honey-Bread Makers Guild upon his retirement.
Chef's Notes
Equipment Tips
- round cake pans
- stand mixer
- offset spatula
- parchment paper
Garnishing
chocolate curls, caramel shards
Accompaniments
espresso
The Story Behind Dobos Torta
Created by confectioner József C. Dobos for the National General Exhibition of Budapest in 1885, the Dobos torta was revolutionary for its time: the caramel topping sealed in freshness, allowing it to last longer than other cream cakes. It became a symbol of Budapest's golden café culture and remains Hungary's most celebrated cake.
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