👨🍳 Instructions
1. Make sponge layers
- Preheat oven to 180°C (350°F). Line 6 baking sheets (or reuse in batches) with parchment.
- Beat egg yolks with half the sugar until pale and thick.
- In a separate bowl, beat egg whites with salt until soft peaks, then gradually add remaining sugar until stiff peaks form.
- Gently fold yolk mixture into whites. Sift flour and cornstarch over the batter and fold in carefully.
- Spread a thin layer (~3 mm) of batter into each prepared pan. Bake 5–7 minutes until lightly golden. Cool completely.
2. Make chocolate buttercream
Beat butter and powdered sugar until light and fluffy. Add egg yolks one at a time, beating well. Mix in vanilla and cooled melted chocolate until smooth.
3. Assemble cake
Spread a thin layer of buttercream between each sponge layer, stacking 5 layers. Reserve one layer for the caramel top. Coat the sides and top of the cake with buttercream, smoothing evenly.
4. Make caramel top
In a saucepan, combine sugar, water, and lemon juice. Heat without stirring until golden amber. Quickly pour over reserved sponge layer and spread evenly. Before it hardens completely, cut into 12–14 wedges with an oiled knife.
5. Decorate
Arrange caramel wedges on top of the cake in a fan pattern. Pipe rosettes of buttercream at each joint for a classic look.
📝 Hungarian kitchen tips:
- The caramel must be cut while still warm — too soon, and it runs; too late, and it cracks.
- Use high-quality chocolate for the buttercream; the flavor shines here.
- Dobos Torta keeps well for 2–3 days at room temperature due to the caramel seal.
If you want, I can also give you the original 1884 József Dobos recipe and the traditional presentation style used in Budapest cafés. Would you like me to prepare that?
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