Traditional Hungarian Dobostorta: Five Sponge Layers with Chocolate Buttercream and Golden Caramel
Dobostorta is József Dobos’s Hungarian showpiece: exactly five visible, equal, separately baked thin sponge sheets layered with smooth chocolate Dobos buttercream, plus one separate sixth thin sheet cut into caramel-topped wedges. The assembled cake must visibly show five sponge layers—never nine, ten or another exaggerated count—and the caramel is never poured over the assembled cake.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
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.
- 2
Spread equal, very thin layers on the six circles. Bake each 7–9 minutes until pale gold. Cool flat and trim to equal rounds.
- 3
Melt chocolate and cool slightly. Whisk the two buttercream eggs with icing sugar over a bain-marie until safe and thick, cool, then beat in softened butter, chocolate, vanilla and salt until smooth.
- 4
Reserve one sponge for the top. Stack exactly five sponge sheets with equal thin layers of buttercream. Coat the side and press on hazelnuts or crumbs; chill.
- 5
Place the reserved sheet on an oiled surface and mark 12 wedges. Cook caramel sugar with lemon juice to a clear deep gold. Pour it over this sheet only, spread thinly and immediately cut through the marked wedges with an oiled knife before it hardens.
- 6
Pipe 12 small buttercream supports on the cake and angle the separate caramel-topped wedges over them. Chill to set, then temper briefly before slicing.
Cook notes
Tips
Weigh batter so all six sheets are equally thin.
Cut the caramel sheet while hot; once hard it will shatter.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep the remaining cake covered in the fridge to maintain freshness.
- Avoid storing in direct sunlight or warm areas.
Substitutions
- Use almonds instead of hazelnuts only for coating the sides; the layered structure must remain unchanged.
What to Serve With
- Serve in narrow wedges with unsweetened coffee.
Common Mistakes
- Do not build only four sponge layers.
- Do not invent extra sponge layers: the cake body must visibly contain exactly five sponge sheets and four buttercream seams.
- Do not pour caramel directly over the assembled cake.
- Do not use soft caramel sauce; the top must be a thin glassy sheet.
Recipe FAQ
How many sponge layers are assembled with buttercream?
Five equal thin sponge sheets are stacked with chocolate buttercream; a sixth separately caramelized sheet supplies the top wedges.
Can caramel be poured over the assembled cake?
No. Pour it over the reserved sponge sheet, cut the hot sheet into wedges, then arrange those wedges on the cake.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Blender
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Skillet
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Chef knife
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Cutting board
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