Mesmerizing Hungarian Dobos Torta: A Culinary Masterpiece for Your Special Occasions

Allergens

Eggs, Nuts (Hazelnuts)

Ingredients

• 1. 6 large eggs, separated 2. 1 cup granulated sugar 3. 1/2 cup water 4. 1/2 cup unsalted butter, cubed 5. 1/2 teaspoon vanilla extract 6. 1 cup all
• purpose flour 7. 1/2 cup hazelnuts, finely chopped 8. 1/4 teaspoon salt 9. Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line six 6 inch cake pans with parchment paper, or use one 12 inch cake pan.
2. In a large bowl, whisk together egg yolks and sugar until pale and fluffy. Stir in water, vanilla extract, and salt.
3. Sift flour over the yolk mixture and gently fold in. In another bowl, beat egg whites until stiff peaks form, then fold into the batter.
4. Divide batter evenly among prepared pans. Bake for 10 12 minutes or until golden brown. Remove from oven and let cool completely on wire racks.
5. For the caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns amber colored. Carefully whisk in butter and continue cooking until the caramel is smooth and glossy.
6. Assemble the cake by placing one layer on a serving plate and spreading a generous amount of caramel on top. Repeat with the remaining layers, finishing with a layer of sponge cake. Cover the entire cake with the remaining caramel, ensuring it runs down the sides as well.
7. In a dry pan, toast chopped hazelnuts until fragrant and golden brown. Sprinkle over the top of the cake and press gently to adhere.
8. If desired, dust with powdered sugar before serving. Cut into wedges and enjoy!

Chef’s Insight

To create the perfect texture for the sponge cake, make sure not to overmix the batter.

Notes

For best results, use a digital kitchen scale to weigh your ingredients for precision.