Dobosh Torta from Hungary
Transport your taste buds to the heart of Hungary with Dobosh Torta, a show-stopping seven-layer sponge cake that blends light, wafer-thin cake layers with indulgent chocolate buttercream and a signature caramel glaze. A true masterpiece of European baking, this iconic dessert is renowned for its balance of flavors and textures—the airy sponge layers are perfectly offset by the rich and velvety cocoa-infused filling. Topped with a golden caramel crown that’s artfully scored into elegant slices, Dobosh Torta is an impressive centerpiece for celebrations and special occasions. Whether you’re savoring it after dinner or showcasing it at a gathering, this Hungarian classic is sure to leave your guests in awe. Perfect for lovers of artisanal desserts, Dobosh Torta is a must-try for any baking enthusiast looking to master a timeless recipe.
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Ingredients
- 6 pieces Large eggs (separated)
- 200 grams Granulated sugar
- 150 grams All-purpose flour
- 50 grams Unsalted butter (melted)
- 250 grams Unsalted butter (softened)
- 150 grams Powdered sugar
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate (melted)
- 100 grams Granulated sugar (for caramel)
- 0.5 teaspoon Lemon juice
- 20 grams Unsalted butter (for greasing pans)
Directions
Step 1
Preheat the oven to 180°C (350°F) and line or grease six 8-inch round cake pans. If you don't have six pans, bake the layers in batches, cooling and cleaning the pans in between.
Step 2
In a large bowl, whisk together the egg yolks and 150 grams of the granulated sugar until pale and thick. This will take about 3-5 minutes of vigorous whisking or using a mixer.
Step 3
Gradually sift in the flour and gently fold it into the batter. Stir in the melted butter until smooth.
Step 4
In a separate clean bowl, beat the egg whites with the remaining 50 grams of granulated sugar until stiff peaks form.
Step 5
Gently fold the beaten egg whites into the yolk mixture in three additions to maintain as much air as possible.
Step 6
Divide the batter evenly between the six prepared cake pans and spread it out thinly with an offset spatula. Bake each layer for 5-7 minutes or until lightly golden.
Step 7
Once baked, carefully remove the layers from the pans and let them cool completely on a wire rack.
Step 8
To prepare the chocolate buttercream, beat the softened butter with the powdered sugar until creamy and smooth.
Step 9
Add the cocoa powder, vanilla extract, and melted dark chocolate to the butter mixture and beat until light and fluffy.
Step 10
Place the first cake layer on your serving plate and spread a thin layer of chocolate buttercream on top. Repeat with the remaining layers, reserving one layer for the caramel glaze.
Step 11
For the caramel glaze, melt the granulated sugar in a small, heavy-bottomed pan over medium heat until it turns a golden amber color. Stir in the lemon juice to prevent crystallization.
Step 12
Quickly pour the caramel over the reserved cake layer and spread it evenly with a greased spatula. Use a sharp, greased knife to score the caramel layer into 12 even slices before it hardens.
Step 13
Assemble the cake by placing the caramel-topped slices decoratively on top of the frosted layers.
Step 14
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Bring to room temperature before serving for the best texture and flavor.
Nutrition Facts
| Serving size | (1356.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5626.0 |
| Total Fat 327.1g | 0% |
| Saturated Fat 195.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1809.2mg | 0% |
| Sodium 497.3mg | 0% |
| Total Carbohydrate 645.9g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 497.6g | |
| Protein 64.8g | 0% |
| Vitamin D 363.2IU | 0% |
| Calcium 335.7mg | 0% |
| Iron 28.8mg | 0% |
| Potassium 1681.2mg | 0% |
Source of Calories