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Dobos torte with caramel top
Original Dobos Torte

Dobos Torte (Hungarian Sponge Cake)

Author: Flavelo
Recipes Cakes and Desserts
The Eiffel Tower of Hungarian confectionary. Created by József Dobos, it features thin sponge layers and chocolate buttercream, topped with a hard caramel glaze.
🕒 Prep Time 1 hr
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake templates (9 inch)
  • Palette knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Beat whites with 2/3 sugar. Beat yolks with rest. Fold together with flour.

Tip: Keep it airy.
2 ✓

Bake 6 thin layers at 350°F (180°C) 6-8 mins.

Tip: Peel off paper immediately.
3 ✓

Melt chocolate. Beat butter with vanilla and cocoa, add cool chocolate.

Tip: Temps must match to avoid curdling.
4 ✓

Fill 5 layers. Set 6th aside.

Tip: Chill cake.
5 ✓

Melt sugar to caramel. Pour over 6th layer, mark slices with buttered knife.

Tip: Butter prevents sticking.
6 ✓

Top cake with caramel wedges.

Recipe FAQ

Hard sponge.
Baked too long. Thin layers need only 5-7 mins.
Caramel set too fast.
Work fast with a buttered knife to mark slices while hot.

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1 1/4 cups Powdered Sugar
  • 6 large Eggs
  • 1 cup Butter (High quality)
  • 5 oz Dark Chocolate
  • 1 tbsp Vanilla Sugar
  • 1/2 cup Cocoa Powder
  • 1/2 cup Sugar (for caramel)