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Dobos Torte

Dobos Torte

on 6 Feb, 2016




For the Sponge Batter

  1. 8 Eggs
  2. 200g Caster Sugar
  3. 1 1/2 Tsp Vanilla Sugar
  4. 1 Lemon: Zested and Juiced
  5. 160g Plain Flour

For the Butter Cream

  1. 200g Caster Sugar
  2. 300g Unsalted Butter: Softened
  3. 80g Cocoa Powder
  4. 2 Tbsp Dark Rum
  5. For the Caramel Topping
  6. 150g Sugar
  7. 1 Tbsp Lemon Juice

For the Decoration

  1. 75g Almonds



For the Sponge Batter

  1. Preheat your oven to 200°C
  2. Separate the eggs and whisk the yolks with the 100g of the caster sugar until it changes to a pale yellow colour and has increased in volume by about half
  3. Add the vanilla sugar and lemon juice and rind and fold in
  4. In a separate bowl whisk together the egg yolks and remaining caster sugar until the mix reaches a firm peak
  5. Fold the egg white into the mix ensuring that you do not knock the air out of the mixture
  6. Finally fold in the sifted plain flour until the mix is combined
  7. Now it is time to break out the baking parchment, you will need 6 pieces with circles 23cm in diameter drawn on them
  8. Measure out 1/6th of the sponge batter which should amount to approximately 125g of batter and spread to fill the circle on a piece of baking parchment using a spatula. This should be around 5mm thick
  9. Bake in the oven until it starts to brown at the edges which should take about 10 minutes
  10. You can get a nice production line going whilst one is cooking, prepare the next and swap the one in the oven with the next ensuring you remove the baking parchment from the cooked cake immediately
  11. Place the cooked sponge cakes on a cooling rack until completely cool
  12. Repeat this process until all of the cakes are cooked

For the Butter Cream

  1. Place the sugar in a pan with 7 Tbsp of water and bring to the boil, as soon as the syrup boils remove from the heat and allow to cool for 10 minutes
  2. Meanwhile mix together the softened butter and cocoa powder until completely combined
  3. Add the sugar syrup to the butter & cocoa mix mixing continuously until the mixture cools to room temperature
  4. Add the rum and mix until combined and the refrigerate until it become almost the same texture as peanut butter


  1. If you are anything like me then you sponge cakes will not be very uniform so create yourself a circular template and trim the up, the off cuts are awesome!
  2. Save the best looking piece for the final layer
  3. You are no read to begin dressing the cake, take the first layer and smother with a layer of chocolate butter cream trying to keep it smooth and as uniform as possible at about 3mm thick, place the next layer on top and repeat
  4. This process should be undertaken with 5 layers with the 6th being left for the final caramel layer
  5. when you have completed covering all five layers with butter cream spread the remaining on the side trying to create a cake with corners as square as possible
  6. Once this is complete place into fridge and we can dress the final layer of the cake

Final Dressing

  1. Place the final layer of cake onto a piece of baking parchment
  2. Add the sugar and the lemon juice into a frying pan over a medium high heat until it reaches a golden brown caramel colour ensuring you do not stir until the caramelisation process has begun
  3. Once the caramel has formed you need to pour over the final layer working quickly to ensure it is completely covered and spread evenly
  4. Whilst the caramel is still warm mark out where you are going to cut on the final layer (16 wedges so in half, then half again and then each quarter in half again) with a very hot knife that has bee dipped into boiling water
  5. When the caramel has cooled you can cut all the way through the final layer and trim away any bits from the edge
  6. Finally toast off the almonds and blitz to make a coarse crumb
  7. Remove the butter creamed cake from the fridge and apply to the edges of the cake and then rearrange the caramel layers on top of the cake and serve to the baying crowds who will be amazed!