Dobosh Torte Seven Layer Torte
Indulge in the elegance of the Dobosh Torte, a decadent seven-layer cake that’s as visually stunning as it is delicious. Built with paper-thin layers of buttery sponge cake, each stack is delicately spread with rich chocolate buttercream, creating a harmony of flavors that melts in your mouth. The crowning touch? A glossy caramel glaze atop the final layer, scored into decorative wedges for a dazzling presentation. Perfectly balanced with hints of vanilla and cocoa, this traditional Hungarian dessert is ideal for special occasions or an impressive dessert centerpiece. With its intricate preparation and luxurious ingredients, this torte is the epitome of classic European patisserie.
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Ingredients
- 225 grams unsalted butter, softened
- 200 grams granulated sugar
- 6 large eggs
- 175 grams all-purpose flour
- 1.5 teaspoons vanilla extract
- 150 grams unsalted butter (for buttercream)
- 200 grams powdered sugar
- 30 grams cocoa powder
- 100 grams dark chocolate, melted
- 2 tablespoons whole milk
- 150 grams granulated sugar (for caramel)
- 2 teaspoons unsalted butter (for caramel)
- 0.5 teaspoon lemon juice
Directions
Step 1
Preheat your oven to 180°C (350°F). Line seven 8-inch round cake pans (or bake in batches if you don’t have seven pans) with parchment paper.
Step 2
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This takes about 3-4 minutes using a hand or stand mixer.
Step 3
Separate the eggs into yolks and whites. Add the yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 4
Sift the all-purpose flour into the mixture and fold gently until combined. In a separate, clean bowl, whisk the egg whites to stiff peaks. Fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
Step 5
Divide the batter evenly among the seven prepared baking pans, spreading it thinly and evenly across the surface of each pan. Bake for 5-7 minutes, or until the layers are golden and spring back when touched lightly.
Step 6
Allow the layers to cool in the pans for a few minutes, then carefully transfer them to wire racks to cool completely.
Step 7
To make the chocolate buttercream, cream the softened butter and powdered sugar together until light and fluffy. Sift in the cocoa powder and add the melted chocolate and whole milk. Beat until smooth and creamy.
Step 8
Once the cake layers are completely cool, assemble the torte. Place one cake layer on a serving plate, spread a small amount of chocolate buttercream evenly over the surface, and repeat this process for all but the top layer.
Step 9
For the caramel topping, melt the granulated sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until it becomes a golden amber color. Remove from the heat and quickly stir in the butter and lemon juice.
Step 10
Pour the caramel over the top layer of the cake and spread it evenly with a buttered offset spatula. Quickly score the caramel into 12 wedges with a greased knife before it hardens completely.
Step 11
Place the caramel-coated layer on top of the cake and decorate the sides with any remaining buttercream. Optionally, you can pipe decorative patterns along the base or edges.
Step 12
Chill the torte in the refrigerator for at least 1 hour before serving to firm up the buttercream and caramel topping. Slice and serve!
Nutrition Facts
| Serving size | (1578.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6606.1 |
| Total Fat 381.5g | 0% |
| Saturated Fat 229.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1963.7mg | 0% |
| Sodium 513.9mg | 0% |
| Total Carbohydrate 770.2g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 596.9g | |
| Protein 68.9g | 0% |
| Vitamin D 354.6IU | 0% |
| Calcium 410.1mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 1767.3mg | 0% |
Source of Calories