Cake #184 - Dobos Torta

Sunday Classic - Dobos Torta.

A traditional Hungarian multi-layer (7 in this) cake filled with chocolate buttercream and topped with caramel.

This a Dobos Torta made simple. You can find more original and time-consuming recipes, I found this effortless and quicker, and therefore matching with my baking philosophy.

Dobos Torta

Base
6 eggs
150 ml granulated sugar
300 ml plain flour
75 g butter
1 tsp baking powder

Buttercream Filling
50 ml milk
150 ml granulated sugar
100 g dark chocolate
200 g butter, softened
1 tsp vanilla sugar

For caramelised sugar on top
150 ml granulated sugar

1. Preheat the oven to 200C.
2. Grease and flour 7 cake pans, 22cm in diameter or simply use baking parchment on trays to bake 7 round cakes.
3. Beat eggs and sugar until white and fluffy.
4. Melt butter.
5. Add butter and flour mixed with baking powder to the egg mix.
6. Pour batter into pans or spread on baking sheets. You can draw circles on the backside of the baking parchments to get equally sized cakes.
7. Bake in the oven for about 10-12 minutes and let cool.
8. For the buttercream, melt sugar and chocolate in milk and mix well. Let cool and mix in vanilla sugar and soft butter.
9. For the caramelised sugar, melt sugar in a pan and spread quickly on one of the cake bases. Cut it in 8 slices if you like.
10. Compile the cake by spreading buttercream on one layer and placing a new layer on top and repeat that until all layers are in place. Last, place the slices with caramelised sugar on top.
11. Let the cake set in the fridge for an hour or more before serving.