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Try SavoraDobos Torta: A Classic Hungarian Delight
Indulge in the rich flavors of Dobos Torta, a traditional Hungarian masterpiece. This seven-layer sponge cake is layered with decadent chocolate buttercream and topped with crisp, golden caramel shards. It's a showstopper that's surprisingly achievable at home!
Ingredients
- Eggs6
- Granulated Sugar150 g
- All-Purpose Flour150 g
- Unsalted Butter250 g
- Powdered Sugar150 g
- Unsweetened Cocoa Powder30 g
- Vanilla Extract1 tsp
- Heavy Cream2 tbsp
- Granulated Sugar (for caramel)150 g
- Water (for caramel)2 tbsp
- Pinch Salt
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Learn MoreMethod
Preheat oven to 350°F (175°C). Line seven 9-inch cake pans with parchment paper rounds.
In a large bowl, whisk eggs and sugar until light and fluffy. Gradually fold in flour until just combined. Be careful not to overmix.
Divide batter evenly among prepared pans. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for a few minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the chocolate buttercream. In a large bowl, cream together butter and powdered sugar until light and fluffy. Beat in cocoa powder, vanilla extract, and heavy cream until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread with a thin layer of chocolate buttercream. Repeat with remaining cake layers, reserving one layer for the caramel topping.
For the caramel topping, combine sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and mixture turns a deep amber color. Be careful not to burn the caramel.
Immediately pour caramel over the reserved cake layer and quickly spread it evenly. Let cool completely until hardened. Use a large knife to cut the caramel-topped layer into 12-16 wedges.
Arrange the caramel wedges on top of the cake. Chill for at least 30 minutes before serving. Enjoy!
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