Here’s a true Hungarian showstopper — elegant layers, silky filling, and that famous caramel crown.
🇭🇺 Dobos Torta – Hungarian Layer Cake
The Dobos Torta (Dobos Cake) was created in 1884 by Hungarian confectioner József C. Dobos. It features six thin sponge layers, filled with rich chocolate buttercream, and topped with a glossy caramel layer cut into fan-shaped wedges. It became an instant hit across Europe for its beauty and long shelf life (thanks to the caramel seal).
🍽 Servings: 12–14
⏱ Prep Time: 1 hr | Cook Time: 40 min | Assembly: 30 min
🧾 Ingredients
Sponge Layers:
- 12 large eggs, separated
- 300 g (1½ cups) granulated sugar
- 150 g (1¼ cups) all-purpose flour, sifted
- 60 g (½ cup) cornstarch
- Pinch of salt
Chocolate Buttercream:
- 250 g (1 cup) unsalted butter, room temperature
- 200 g (7 oz) dark chocolate (60–70%), melted and cooled
- 250 g (2 cups) powdered sugar, sifted
- 4 large egg yolks
- 1 tsp vanilla extract
Caramel Topping:
- 200 g (1 cup) granulated sugar
- 60 ml (¼ cup) water
- 1 tsp lemon juice (prevents crystallization)
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