Hungarian Dobos Layer Torte

1. 1

   Preheat the oven to 400 degrees F (205 degrees C). Prepare two 10-inch cardboard circles. Generously grease a 9-inch springform pan with some of the soft butter and dust it with flour.

2. 2

   To make the cake layers: In a clean glass bowl, beat the egg whites with an electric mixer until frothy; gradually add 1 cup sugar. Continue beating just until soft peaks form.

3. 3

   In a separate bowl, beat the yolks, milk, lemon zest, vanilla, and salt until lighter in color; fold this mixture into the egg whites. Sift the flour over the egg mixture and gently fold it in.

4. 4

   Spread 1 1⁄3 cups cake batter into the prepared pan. Bake in the preheated oven until small brown spots begin to appear on the cake, about 5 to 9 minutes. Remove the cake from the oven, and lift the layer from the pan with a spatula. Dust the cake lightly with flour and place it on a rack to cool. Grease the pan again and repeat this process until all the cake batter is used, about 6 more times. Place the layers between wax paper, cover with a towel, and chill the cake layers for a few hours.

5. 5

   To make the chocolate buttercream: Beat the butter and 1/4 cup cocoa powder in a bowl with an electric mixer on low until light and fluffy. Gradually add the milk, the remaining 1/4 cup cocoa powder, and the vanilla extract; beat until smooth. Add the confectioners' sugar, about 2 tablespoons at a time, until the desired consistency is reached.

6. 6

   Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover it with buttercream, then press down with another layer to seal well. Repeat with the remaining layers, reserving one layer. Wrap the cake in plastic and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening and place the last layer on it.

7. 7

   To make the caramel: Place 1 cup sugar in a non-stick skillet over medium heat. Let the sugar cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar turns amber and is smooth. Carefully pour the caramel over the top of the last layer and spread to the edges with an oiled knife. Quickly, using an oiled knife, score the top of the caramel into 16 wedges. Allow it to cool slightly, then go over the score marks with the knife again. Place the layer on a countertop dusted with sugar and let the caramel cool completely.

8. 8

   Spread some more buttercream on top of the chilled torte and place the caramel round on top. Frost the sides with the remaining buttercream. Chill the torte before serving.

• Calories 399.5 kcal Moderate
• Protein 9.62 g Moderate
• Carbs 70.49 g Moderate
• Total Fat 8.49 g Moderate
• Saturated Fat 3.79 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 129.51 mg High
• Sodium 113.94 mg Low Source
• Fiber 1.74 g Low Source
• Sugar 53.6 g High
• Added Sugar 0.0 g Low Source
• Calcium 20.45 mg Low Source
• Iron 2.11 mg Moderate
• Potassium 10.63 mg Low Source
• Vitamin A 114.07 mcg_rae Moderate
• Vitamin C 0.49 mg Low Source
• Vitamin D 2.05 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten