Dobos Torte Recipe

Chronicles of Dobos Birthday Cake

Once more, my mom and I paired up to create another elaborate cake. This time we decided to make a Hungarian cake for my son’s birthday. A globe apart, in different hemispheres, two different kitchens, we came together to have fun, create and celebrate.

We started this sort of mother-daughter throw-down a while back and completed several challenges like that.

First and foremost I got my inspiration from the Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers.

I also watched Ann Olson’s video on Dobos torte, where she bakes this iconic cake so elegantly and effortlessly.

I also want to inspire you to create this elaborate yet gorgeous cake.

What’s unique about this Recipe?

Grocery and Pantry List

Time Required:

Bake in 425°F (220°C) preheated oven.

Special Tools to Use:

Recipe Steps at a Glance

This recipe can be broken down into the following steps:

Set your oven to 220°C (425°F) to ensure it reaches the right temperature by the time you’re ready to bake.
Have ready an cake pan with an 8-inch (20cm) diameter.
Use this cake pan to draw an 8-inch circle on six separate pieces of regular paper. These circles will serve as guides for your cake layers.
Place a sheet of parchment paper on each of your baking trays.
Slide the papers with the drawn circles underneath the parchment paper on each tray. This will help you evenly spread the batter within the circles.

You will need three baking sheets to accommodate the six cake layers. You can bake two layers on each sheet.

Step 2: Making sponge cake

In a stand mixer, add the egg whites and sprinkle with the cream of tartar. Start to whip the egg whites to soft peaks using the whisk attachment.

Gradually add the sugar and continue to whip to medium peaks.

Transfer the whipped egg whites to a clean bowl and set aside.

In the same bowl of a stand mixer with the whisk attachment, beat the egg yolk with 50g sugar and vanilla extract until pale and thick, about 4-5 minutes until it doubles in volume and is pale yellow.

Using a rubber spatula, fold one-third of the egg whites into the yolk mixture. 

Gently fold in the remaining egg whites until fully incorporated. Avoid over-mixing.

Sift and fold in the flour until just combined.

In a separate bowl (using the same bowl from the egg whites) combine half a cup of the batter and the melted butter. Add this back into the mixture.

Pipe the batter on the prepared parchment paper, using the circles as a guide.

Bake the layers for 5 minutes, until light golden brown.

Using the spring-form pan (or any other 8-inch ring) trim the edges of the layer so they are even and perfectly round.

At this stage you can store the layers by stacking them up on each other with parchment papers in-between.

Step 3: Making chocolate buttercream

Melt the chocolate either in the microwave or over the bain-marie. Set it aside to cool.

Combine the egg yolks with a quarter cup of sugar and whisk on high speed until light and fluffy.

In a sauce pan, combine the rest of the sugar with a tablespoon of water and a teaspoon of corn syrup. 

Bring the sugar to a boil until it reaches 238°F (115°C).

Slowly pour the hot syrup down the side of the bowl into the whipped egg yolk while the mixer is running. Continue whisking until the mixture cools down to room temperature.

Once the egg mixture is cool to the touch, add the room temperature butter piece-by-piece until fully incorporated.

At this point the chocolate mixture should be cool enough to add to the buttercream.

Beat the buttercream until smooth and velvety and refrigerate until ready to assemble the cake.

Step 4: Caramel crown and praline

Have everything ready before you cook the caramel.

Make the caramel by adding the cup of sugar and 2 tablespoon water and a tablespoon of corn syrup. Boil it on high heat until it develops an amber color which is typically at 375°F (195°C).

There are two option of making caramel crown. You will need to reserve half of the caramel for the praline.

Option 1

Line a wooden cutting board with parchment paper and arrange an oiled tart ring on it.

Pour about the half of the caramel into the prepared ring.

Wait a few seconds and carefully remove the ring and score and then cut the caramel disk into 12 wedges while it is still soft. It will easily break into individual wedges once it’s cool. Set aside.

Option 2

Line a wooden cutting board with another parchment paper and one of the sponge layers on it.

Pour about half of the caramel on top of the cake layer.

Score and cut the caramel covered layer into 12 wedges. Set aside.

Making praline

Line the baking sheet with parchment and spread the hazelnuts on top. Drizzle the saved caramel on the hazelnuts and let them cool down.

Break the caramel covered hazelnuts and put them in a food processor. Pulse for a few times until they are courtly grinds.

Step 5: Assembling the cake

Have all the components ready for the assembly. Bring the cake layers and buttercream to room temperature if previously chilled.

Arrange the first layer on a cake board and spread the thin layer of buttercream on top. Alternate the layers: sponge and buttercream. Cover assembled cake with the remaining buttercream (both sides and the top.)

Sprinkle the praline on the sides of the cake, press gently until they adhere to the sides.

Evenly arrange the hazelnuts on the edges of the top of the cake.

Pointing to the center, arrange the caramel wedges on the cake in an angle and rest them on the hazelnuts.

Add any additional decoration if you like.

Decorating and serving the Dobos torte

Tips and Wisdom from Cafe Osharak

Frequently Asked Questions