Dobos Torta (Hungarian Caramel Sponge Cake)
Local name: Dobos torta
In short: Thin sponge layers sandwiched with chocolate buttercream and topped with a glass-like caramel crown, Hungary's famous celebration cake. It takes about 2 h 30 min in total and makes 12 servings.
- Prep
- 1 h 30 min
- Cook
- 1 h
- Resting
- 6 h
- Total
- 2 h 30 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 440 kcal
Dobos torta is the showpiece cake of Hungary: a stack of thin sponge layers sandwiched with rich chocolate buttercream and finished with a top layer sealed under a shiny caramel glaze, cut into wedges before it sets. The layers are baked one tray after another, so the cake takes patience. It keeps for days, and the flavor improves after a night in the fridge. It is traditional for birthdays and celebrations.
Instructions
- Heat the oven to 200°C (400°F). Draw seven 20 cm (8 in) circles on sheets of baking paper, flip the paper over and set it on baking trays.
- Whisk the egg yolks with half the sugar and the vanilla for 4 minutes until pale and thick. In a clean bowl, whisk the whites with the salt, adding the remaining sugar gradually, to stiff, glossy peaks.
- Fold a third of the whites into the yolks, then sift in the flour and fold in the rest of the whites gently until no streaks remain.
- Spread about 5 tablespoons of batter thinly and evenly over each circle. Bake one or two trays at a time for 5 to 7 minutes until pale golden. Slide the layers off the paper while warm and cool on racks.
- For the buttercream, whisk the yolks, sugar and water in a heatproof bowl over barely simmering water for 8 to 10 minutes until thick, pale and 71°C (160°F). Take off the heat and whisk until cool.
- Beat the butter until fluffy, then beat in the cooled yolk mixture a spoonful at a time. Fold in the melted, cooled chocolate until smooth.
- Choose the best-looking layer for the top and set it aside on a sheet of baking paper. Stack the other six layers with buttercream between them, and coat the sides with more, keeping a little for the top edge.
- For the caramel, put the sugar, water and lemon juice in a saucepan over medium heat. Without stirring, cook for 6 to 8 minutes until it turns a deep amber.
- Pour the hot caramel over the reserved top layer at once and spread it with an oiled spatula. Working quickly, mark 12 wedges with an oiled knife before it sets.
- Set the caramel layer on the cake and chill for at least 6 hours before cutting with a hot knife.
Tips
- Spread the batter as thin as you can. The layers should be about 3 mm thick, which gives the cake its delicate stack.
- Oil the knife and the spatula before working with the caramel, and mark the wedges at once. Once the caramel sets it cracks when cut.
Questions and answers
Why is the caramel on my dobos torta cracking?
Caramel hardens very quickly. Mark the wedges while it is still soft, using an oiled knife, and cut along these lines later with a hot, dry knife.
Can I make dobos torta ahead of time?
Yes. The cake improves after 1 to 2 days in the fridge and keeps for 4 days. Bring it to room temperature for 30 minutes before serving.
Is dobos torta very sweet?
It is rich but balanced by the dark chocolate. For less sweetness, choose chocolate with 70 percent cocoa.
How long does it take to make Dobos Torta (Hungarian Caramel Sponge Cake)?
About 2 h 30 min in total: 1 h 30 min of preparation and 1 h of cooking.
How many calories are in Dobos Torta (Hungarian Caramel Sponge Cake)?
About 440 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 36 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
