Dobos Torte
Ingredients
- Sponge: 6 eggs (separated), 150 g confectioners' sugar, 100 g flour, pinch of salt
- Chocolate buttercream: 200 g butter, 150 g confectioners' sugar, 3 eggs, 150 g dark chocolate, cocoa powder, vanilla
- Caramel: 150 g sugar, 1 tsp vinegar, a little butter
Invented in Budapest in the 1880s by József Dobos, this cake was revolutionary for its time — its hard caramel top, unusual for a layered cake, helped it keep longer without refrigeration, and it premiered to acclaim at Budapest's National General Exhibition. It's built from several thin sponge layers, piped and baked individually, filled with rich chocolate buttercream, and finished with a layer of caramel scored into wedges before it sets hard.
Method
Whisk the egg yolks with half the sugar until pale and thick.
Whip the egg whites with the remaining sugar to stiff, glossy peaks.
Fold the flour into the yolk mixture, then fold in the whipped whites.
Spread thin, even layers of batter onto parchment rounds and bake one at a time at a high heat for about 5 minutes each, until just golden; you should end up with 6-7 thin sponge layers.
Make the buttercream by cooking eggs and sugar over a bain-marie until thickened, then whisking in softened butter and melted chocolate until smooth and fluffy.
Spread buttercream between each sponge layer, reserving one layer for the caramel top and a little buttercream for the sides.
Cook sugar with vinegar to a deep amber caramel, stir in a little butter, and pour over the reserved top layer, spreading thin; while still warm, score it into wedges with an oiled knife.
Coat the sides of the assembled cake with the remaining buttercream and top with the caramel-glazed layer, cut along the scored lines into wedges.
