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Dobos Torta (Dobos Torte)

The Quirky Foodster Team

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Ingredients

  • 6 eggs, separated
  • 150 g (3/4 cup) sugar
  • 150 g (1 1/4 cups) flour
  • For buttercream: 200 g (1 cup) sugar, 4 egg yolks, 200 g (7 oz) dark chocolate, melted, 250 g (1 cup) butter, softened
  • For caramel top: 150 g (3/4 cup) sugar
  • 1 tbsp lemon juice

Method

  1. Whisk egg yolks with half the sugar until pale; whisk egg whites with remaining sugar to stiff peaks and fold together with sifted flour.
  2. Spread thin layers of batter and bake each briefly at 200C (400F) until just set; you need 5-6 thin sponge layers.
  3. For buttercream, whisk sugar and egg yolks over a double boiler until thickened, cool, then beat in melted chocolate and softened butter until fluffy.
  4. Stack sponge layers with buttercream between each, reserving the best layer for the top.
  5. Make caramel by heating sugar with lemon juice until amber; pour over the reserved top layer and score into wedges before it hardens.
  6. Place the caramel-topped layer on the cake and frost the sides with remaining buttercream.

Introduction: Created by Budapest confectioner Jozsef Dobos in 1885, this five-to-six-layer sponge cake with chocolate buttercream and a signature caramel-glazed top layer was designed to travel well and quickly became a landmark of Hungarian patisserie.

Cultural Background: Created by Budapest confectioner Jozsef Dobos in 1885, this five-to-six-layer sponge cake with chocolate buttercream and a signature caramel-glazed top layer was designed to travel well and quickly became a landmark of Hungarian patisserie.

Tips: Score the caramel top into portions immediately after pouring so it can be cut cleanly once set.

Variations: Some bakeries add a thin layer of ground hazelnuts between sponge layers for texture.

Storage: Refrigerate up to 4 days in an airtight container.

Reheating: Serve chilled or at cool room temperature; not reheated.

Nutrition: Approx. 430 kcal, 5 g protein, 26 g fat, 45 g carbohydrate per slice.

FAQs:

Q: Why is it called Dobos torte?

A: It is named after its creator, the Budapest confectioner Jozsef Dobos.

Q: Can I make it with fewer layers?

A: Yes, though the classic version relies on five to six thin layers for its signature texture.

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