Doboš Torte

Ah, the Doboš Torte (also known as Dobos Torta) is a legendary Hungarian cake — a showstopper made of thin layers of sponge cake, rich chocolate buttercream, and topped with a signature caramel-glazed layer. It’s elegant, indulgent, and totally worth the effort for special occasions.

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🎂 Doboš Torte (Hungarian Layer Cake)

Servings: 10–12

Prep Time: 2 hours

Cook Time: 30–40 minutes

Chill Time: 2+ hours

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🍰 Components:

1. 6–7 layers of sponge cake

2. Chocolate buttercream

3. Caramel topping (for the top layer)

4. Optional: nuts or crushed hazelnuts for decorating the sides

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🧁 1. Sponge Cake Layers

Ingredients:

• 9 large eggs, separated

• 1 cup granulated sugar

• 1 cup all-purpose flour, sifted

• 1/4 tsp salt

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line 6–7 baking sheets (or reuse in batches) with parchment paper and draw 8-inch circles as guides.

2. In a large bowl, beat egg yolks with half the sugar and vanilla until thick and pale.

3. In a separate bowl, whip egg whites with salt until foamy, then gradually add the rest of the sugar and beat until stiff peaks form.

4. Gently fold egg whites into yolk mixture, then sift in flour and fold until just combined.

5. Spread batter thinly (about 1/2 cup per layer) into each circle.

6. Bake each layer for 6–8 minutes until lightly golden.

7. Let layers cool on a wire rack. Peel off parchment when cool.

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🍫 2. Chocolate Buttercream

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 4 oz bittersweet chocolate, melted and cooled

• 1 1/2 cups powdered sugar, sifted

• 2 egg yolks (optional, for richness – use pasteurized)

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Beat butter until fluffy.

2. Add sugar gradually, then beat in yolks (if using), vanilla, and salt.

3. Stir in melted chocolate until smooth and creamy.

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🍯 3. Caramel Glaze (for Top Layer)

Ingredients:

• 1/2 cup granulated sugar

• 2 tbsp water

• 1 tsp lemon juice or a few drops of vinegar (to prevent crystallizing)

• 1 tbsp butter (optional, for softer finish)

Instructions:

1. In a small saucepan, combine sugar, water, and lemon juice.

2. Heat without stirring until golden amber color (swirl gently if needed).

3. Quickly pour over one cake layer placed on a greased surface and spread fast before it sets.

4. Score into wedges while the caramel is still soft (to make slicing easier later).

⚠️ Caution: Caramel is extremely hot — use gloves or utensils when handling.

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🧑‍🍳 Assembly:

1. Place one sponge layer on a cake board or stand.

2. Spread a thin layer of chocolate buttercream.

3. Repeat with all layers, reserving the caramel-glazed layer for the top.

4. Cover sides and top (excluding caramel wedge layer) with remaining buttercream.

5. Press chopped nuts around the sides (optional).

6. Gently place caramel wedge pieces on top just before serving.

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❄️ Chill:

• Refrigerate the finished cake for at least 2 hours, preferably overnight for best flavor.

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✅ Tips:

• For perfect even layers, weigh out the batter for each.

• If you don’t want to make 6–7 layers, halve the recipe and do 3–4.

• Slice with a warm knife for clean cuts.