Dobos Torte (Hungarian Caramel Sponge Cake)
Seven thin sponge layers with silky chocolate buttercream, topped with a crackling caramel lid.
- Time2 hr 15
- LevelHard
- Costabout £0.87 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Draw seven 20 cm circles on sheets of baking parchment, turn them over and place on trays. Whisk the 6 eggs and 150 g sugar for 8 to 10 minutes until thick and pale and the whisk leaves a trail.
9 min - 2
Sift over the flour and fold in gently, then fold in the melted butter. Spread about 4 tbsp of batter onto each circle, thinly and evenly. Bake in batches for 5 to 6 minutes until pale golden. Cool and trim to neat circles.
5 min 30 s - 3
Make the cream. Whisk the 3 eggs and 150 g sugar in a heatproof bowl over simmering water for 5 to 6 minutes until hot and thick. Whisk off the heat until cool, about 5 minutes.
5 min 30 s - 4
Beat in the soft butter a spoonful at a time, then the cooled chocolate and vanilla, until thick and silky.
- 5
Choose the neatest sponge layer for the top. Put it on baking parchment. Heat the 150 g sugar and water in a pan without stirring until it turns deep amber, about 6 minutes. Pour over the layer, level quickly, and mark into 12 wedges with an oiled knife before it sets.
6 min - 6
Sandwich the other 6 layers with cream, spread more on the sides, and set the caramel layer on top. Chill for 2 hours before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.