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Dobos Torte

A twelve-layered Hungarian cake featuring two tiers of sponge, caramel buttercream, almond praline, and caramel-coated hazelnuts.

Baking Vegetarian Dessert Cake Caramel

Estimated Nutrition

Calories

736.4

kcal / serving

11782.5 kcal total

Carbs

89.3g

per serving

1429.2 g total

Fat

38.9g

per serving

622.8 g total

Protein

7.2g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

800

Granulated Sugar

for the buttercream

350

Caster Sugar

300

Self-Raising Flour

sifted

400

Granulated Sugar

for decoration

Dairy

400

Double Cream

450

Butter

softened

piece

Eggs

free-range

NutsSeeds

Almonds

flaked

piece

Hazelnuts

blanched

Method

Dissolve sugar in 100ml water and boil in a large saucepan until it becomes a golden caramel.

Stir in double cream, let cool, and chill until set.

Whisk softened butter until fluffy and gradually incorporate the chilled caramel mixture.

Preheat oven to 180°C and mark six 20cm and six 15cm circles on baking parchment.

Whisk eggs and caster sugar until light, foamy, and the whisk leaves a trail.

Fold in the flour and spread the batter evenly across the 12 marked circles.

Bake for 8-10 minutes until golden, then trim the edges and cool on a wire rack.

Spread flaked almonds on parchment paper.

Insert cocktail sticks into each hazelnut.

Boil sugar in 8 tablespoons of water to a deep golden syrup and pour half over the almonds.

Dip hazelnuts into the remaining hot caramel and leave to set upright.

Coat one 15cm sponge circle with the remaining caramel.

Cut the caramel-topped sponge into eight wedges while still slightly soft using an oiled knife.

Stack and sandwich the six 20cm sponges with buttercream, coating the top and sides.

Stack five 15cm sponges with buttercream and place them on top of the larger tier.

Press crushed almond praline into the sides of both cake tiers.

Pipe 16 buttercream rosettes on the lower tier and top each with a caramel hazelnut.

Pipe eight rosettes on the top tier and lean the caramel sponge wedges against them.

made with
a toodle. project