Dobos Torta

Instructions

1. 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.
2. 2 Divide batter among 6 parchment-lined rounds. Bake each at 200°C for 6-8 min until golden. Cool on racks.
3. 3 Beat softened butter until fluffy. Add melted chocolate, powdered sugar, and vanilla, beating until silky and spreadable.
4. 4 Stack 5 sponge layers, spreading an even layer of chocolate buttercream between each.
5. 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.
6. 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.