Classic Dobos Torte

Follow our step-by-step guide on how to make Classic Dobos Torte.

1. Step 1

   Start by preheating your oven to a cozy 400°F (205°C).

2. Step 2

   While it warms up, grab two 10-inch cardboard circles and generously grease a 9-inch springform pan with soft butter, then give it a light dusting of flour to ensure your cake releases easily later.

3. Step 3

   In a mixing bowl, beat the egg whites until they’re frothy and full of air.

4. Step 4

   Gradually sprinkle in 1 cup of sugar, continuing to beat until soft peaks form, creating a lovely, fluffy texture.

5. Step 5

   In a separate bowl, whisk together the egg yolks, milk, lemon zest, vanilla extract, and a pinch of salt.

6. Step 6

   Gently fold this creamy mixture into the beaten egg whites, being careful not to deflate all that wonderful air you just whipped in.

7. Step 7

   Next, sift the flour over the egg mixture and fold it in gently until everything is just combined—this is where the magic happens! Now, spread 1 1/3 cups of this delightful batter into your prepared springform pan.

8. Step 8

   Bake it for about 5 to 9 minutes, or until you see small brown spots appearing on the surface, signaling that it’s ready.

9. Step 9

   Once baked, carefully lift the layer from the pan using a spatula, dust the top lightly with flour, and let it cool on a rack.

10. Step 10

    Grease the pan again and repeat the baking process until you’ve created about 6 layers, placing each one between sheets of wax paper and covering them with a towel to keep them fresh.

11. Step 11

    Let those layers chill in the fridge for a few hours while you prepare your Chocolate Buttercream according to your favorite recipe.

12. Step 12

    When the layers are nice and cool, it’s time to assemble your torte! Start by placing one layer on a cardboard round and spread a generous layer of buttercream on top.

13. Step 13

    Gently press down with another layer to create a good seal, and repeat this process with the remaining layers, saving the last one for the top.

14. Step 14

    Wrap your beautifully assembled cake in plastic wrap and let it chill for at least 6 hours, along with any leftover buttercream.

15. Step 15

    For the caramel topping, grease the second cardboard round with shortening and place the final layer on it.

16. Step 16

    In a non-stick skillet, add 1 cup of sugar over medium heat.

17. Step 17

    Watch as the sugar melts and transforms into a smooth, amber-colored caramel, stirring gently with a wooden spoon.

18. Step 18

    Carefully pour the warm caramel over the top of the last layer, spreading it to the edges with an oiled knife.

19. Step 19

    Quickly indent the caramel into 16 wedges using the knife, then let it cool slightly before retouching the indents.

20. Step 20

    Place the layer on a counter dusted with sugar and allow the caramel to set completely.

21. Step 21

    Once the caramel is firm, spread some buttercream on top of your chilled torte and gently place the caramel round on top.

22. Step 22

    Frost the sides of the torte with the remaining buttercream, creating a beautiful finish.

23. Step 23

    Finally, chill the torte one last time before serving, and get ready to impress your friends and family with this stunning dessert! Enjoy every delicious bite!.