Hungarian Dobosh Torte (Dobos Torta)

While there are multiple steps to this recipe, this seven-layer sponge cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

1. Gather the ingredients. Preheat oven to 350 F.

   

2. In a large bowl, cream the 8-ounces of butter and 1 cup of sugar until light and fluffy.

   

3. Beat in the 4 eggs, one at a time. Beat in the flour and vanilla until smooth.

   

4. Lightly coat the bottom of 7 (9-inch) round pans with cooking spray. Alternatively, you can bake as many layers at a time as you have 9-inch cake pans and reuse them to bake the rest of the batter.

   

5. Weigh the batter, remembering to subtract for the weight of the bowl. Divide that number by 7—this is the number of ounces you will need for each pan in order to create even layers.

   

6. Bake for 7 minutes, or until edges are very lightly brown. Don't overbake.

   

7. After removing from the oven, loosen the cake layer and immediately invert onto a cooling rack.

   

8. Continue until all the batter is used and all of the layers are cooling.

   

Make the Filling

1. Gather the ingredients.

   

2. Melt the semi-sweet and unsweetened chocolates in a microwaveable bowl, stirring often. Set aside to cool.

   

3. In a large bowl, beat the 1 pound of butter on low for 2 minutes, then on medium for 3 minutes, and finally on high for 5 minutes.

   

4. Place the 5 egg whites and 1 cup sugar in a double boiler over medium heat. Whisk gently and heat to 120 F.

   

5. Transfer to a mixing bowl and whip on high until stiff peaks form.

   

6. Fold the melted and cooled chocolate into the whipped butter.

   

7. Fold in the egg whites in the mixture until all traces of white are gone.

   

8. Refrigerate until ready to use.

   

Make the Caramel Glaze

1. Gather the ingredients.

   

2. Place 1 cake layer on a cooling rack set over a pan to catch the drips.

   

3. Add the 2/3 cup sugar and 1/3 cup water to a small heavy saucepan.

   

4. Without stirring, cook until the sugar dissolves, and it comes to a boil and begins to darken in color.

   

5. Swirling the pan, continue to boil until the caramel becomes a golden brown. 

   

6. Immediately pour the caramel over the cake layer, creating an even coating. 

   

7. With a buttered knife, mark the glaze before it completely hardens into 16 equal wedges without cutting all the way through.

   

Assemble the Torte

1. Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8-inch of filling.

   

2. Repeat with remaining layers and portions of filling, and finish with the glazed layer on top.

   

3. Use the rest of the filling to cover the sides of the cake. Sprinkle with ground nuts of choice, if desired. Refrigerate until serving.

   

4. To serve, slice along the lines marked in the caramel glaze.