3 from 5 votes

Dobos Torte, the 127-year-old Hungarian dessert

Course Dessert
Cuisine Hungarian
Author Giulia


Ingredients for the dough

  • 9 eggs
  • 220 g sugar
  • 1 vanilla bean
  • 2 teaspoons lemon juice
  • 240 g flour + some for dusting
  • 1 teaspoon lemon zest

Ingredients for the chocolate buttercream filling

  • 240 g icing sugar
  • 300 g butter at room temperatures
  • 80 g cocoa powder
  • 1 vanilla bean
  • 2 tablespoons rum

Ingredients for the caramel coating

  • 150 g granulated sugar
  • 1 teaspoon lemon juice

For coating the side of the cake

  • crumbled sponge cake or ground walnut or almond or almond flakes


Making the dough.

  • Preheat the oven to 180°C. Separate yolks and egg whites. Whip the yolks and the sugar together with the lemon juice and the scraped vanilla pod seeds using an electric mixer until they are light, white and creamy. Add the flour and the lemon zest and mix until thoroughly incorporated.
  • In another bowl whip the egg whites until stiff peaks form. Gently fold in the whipped egg whites into the mixture. The final mixture should be light, white and very soft.
  • You need to bake now 6 circle sponge cakes: you can use a 25 cm diameter mould, previously greased and dusted with flour, dividing the batter into 6 parts and baking one cake after the other, or you can spread one sixth of the dough on a rectangular tin lined with parchment paper and then cut out a circle with a large mould.
  • Whatever method you choose, pour the batter onto the baking sheet and bake the 6 circles for 5-7 minutes until golden brown. As soon as it is ready, remove the cake from the oven, unmould or remove the parchment paper and place on a wire rack to cool. Set them aside, separated by parchment paper, and let them cool.

Making the chocolate buttercream filling.

  • In a bowl whip together the butter, the icing sugar, the cocoa, the vanilla seeds and the rum. Mix everything together until combined.

Making the caramel coating.

  • Pick the best and most regular sponge cake. In a pan on medium heat caramelize the sugar with the lemon juice, stirring constantly. When it is very liquid and orange, pour it on the top of the sponge cake. With a buttered spatula spread and smooth the caramel on the cake. You need to work quickly not to let the caramel harden.
  • Perforate and cut the caramel coat into 12 slices (I used a buttered large knife, they have a very useful form that divides the cake into slices!).

Finish the cake.

  • Spread the chocolate buttercream on the sponge cakes, place them on top of each other. Spread the cream also on the side of the cake. Sprinkle the side of the cake with some crumbled leftover sponge cake or ground dried fruit. Place the caramel wedges on the top of the cake, placing each one of them on a piped dollop of chocolate buttercream to give them their classical slant. Before serving keep it in the fridge for at least 2 hours.
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