Hungarian Dobos Torta (Dobos Cake) Recipe

Are you looking for a show-stopping dessert that will impress your guests? Look no further than the Hungarian Dobos Cake! With its layers of thin sponge cake and rich chocolate buttercream, this classic pastry is a true work of art. While it may seem intimidating (too many layers, but we have reduced them for you in this easy recipe), making a homemade Dobos Cake is easier than you might think. You can create a beautiful and impressive dessert that's perfect for any occasion. So whether you're celebrating a special event or just looking to indulge in a decadent treat, this homemade Dobos Cake recipe is the perfect choice. Get ready to wow your guests with a dessert that's both delicious and unforgettable!

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Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine Hungarian

Servings people

Calories 500 kcal

Equipment

Ingredients

For The Sponge Cake:

4 Egg Separated
1/2 cup Sugar
1/2 tsp Vanilla Extract
1/2 cup All-Purpose Flour
Pinch Of Salt

For The Chocolate Buttercream:

1 cup Unsalted Butter At Room Temperature
2 cup Powdered Sugar
1/2 cup Unsweetened Cocoa Powder
2 tbsp Heavy Cream

For The Caramel Layer:

1 cup Sugar
1/4 cup Water
1/4 tsp Cream Of Tartar

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Instructions

Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
In a mixing bowl, beat the egg yolks, sugar, and vanilla extract until light and fluffy.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Gradually fold the flour into the egg yolk mixture, then gently fold in the beaten egg whites.
Divide the batter evenly between the two cake pans, and bake for 20-25 minutes or until a toothpick comes out clean.
In a mixing bowl, beat the butter until light and fluffy.
Add the powdered sugar, cocoa powder, and heavy cream, and beat until smooth and creamy.
Once the cakes have cooled, spread a layer of chocolate buttercream on top of one of the cakes, then place the other cake on top.
To make the caramel layer, heat the sugar, water, and cream of tartar in a saucepan over medium-high heat, stirring constantly until the sugar dissolves.
Once the mixture starts to boil, stop stirring and let it continue to cook until it turns a golden brown color.
Pour the caramel over the top of the cake, using an offset spatula to spread it evenly.
Let the caramel cool and harden before serving.

Nutrition

Serving: 0.25cakeCalories: 500kcalCarbohydrates: 55gProtein: 4gFat: 31gSaturated Fat: 19gCholesterol: 150mgSodium: 25mgFiber: 1gSugar: 50g

Keyword Dobos Torta, Drum Cake, Hungarian Cake, Hungarian Dessert, Hungarian Dobos Torta, Hungarian Drum Cake

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