Dobos Torta (Hungarian Layer Cake)

Ingredients

Sponge Layers

• 6 eggs, separated
• 180 g sugar
• 1 tsp vanilla extract
• 120 g all-purpose flour
• Pinch of salt

Chocolate Buttercream

• 4 eggs
• 200 g sugar
• 120 ml water
• 250 g unsalted butter, softened
• 200 g dark chocolate, melted
• 1 tsp vanilla extract

Caramel Topping

• 150 g sugar
• 1 tbsp lemon juice
• 1 tbsp butter

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Instructions

1. Preheat oven to 180°C (350°F).
2. Beat egg yolks with half the sugar until pale.
3. Beat egg whites with salt and remaining sugar to stiff peaks.
4. Fold whites into yolks, then fold in flour.
5. Divide into 6 thin layers; bake each 6–8 minutes. Cool.
6. Boil sugar and water to soft-ball stage.
7. Beat eggs, slowly pour in syrup; beat until cool.
8. Add butter, then chocolate and vanilla.
9. Stack layers with buttercream between. Frost sides lightly.
10. Melt sugar with lemon juice to amber; stir in butter.
11. Pour over one sponge, spread quickly, score into wedges.
12. Place caramel wedges on top. Chill before serving.