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Traditional Hungarian Dobostorta: Five Sponge Layers with Chocolate Buttercream and Golden Caramel
Step 1 of 6
Hungary
235 minutes including chilling
Serves 12
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Traditional Hungarian Dobostorta: Five Sponge Layers with Chocolate Buttercream and Golden Caramel
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 6
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Heat oven to 200°C. Trace six 22 cm circles on baking paper. Whip yolks with half the sugar until thick; whip whites with remaining sugar to firm glossy peaks. Fold together, then fold in flour and melted butter.
Ingredients quick view
6 large eggs, separated
120 g caster sugar
120 g cake flour, sifted
30 g melted butter
200 g dark chocolate, 55–65% cacao
250 g unsalted butter, softened
180 g icing sugar
2 large eggs, for the buttercream
1 tsp vanilla extract
1 pinch salt
180 g caster sugar, for caramel
1 tsp lemon juice
50 g toasted ground hazelnuts or cake crumbs, for the sides
Tips quick view
Weigh batter so all six sheets are equally thin.
Cut the caramel sheet while hot; once hard it will shatter.
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