📝 About This Recipe
Originating in 1885 Budapest by master confectioner József Dobos, this legendary torte was a favorite of Emperor Franz Joseph I and Queen Elisabeth. It features seven whisper-thin layers of light sponge cake sandwiched between decadent, silky chocolate buttercream and topped with a signature hard-caramel fan. This architectural marvel is renowned for its perfect balance of crunchy caramel, airy cake, and rich cocoa, making it the crown jewel of any celebration.
🥗 Ingredients
For the Sponge Layers (Piskóta)
- 6 pieces Large eggs (separated, at room temperature)
- 1 cup Confectioners' sugar (sifted)
- 1 cup All-purpose flour (sifted)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
For the Chocolate Buttercream
- 4 pieces Large eggs (at room temperature)
- 1 cup Granulated sugar
- 7 ounces Dark chocolate (60% cocoa) (melted and cooled slightly)
- 1.5 cups Unsalted butter (softened to room temperature)
- 2 tablespoons Cocoa powder (high quality, sifted)
- 1 teaspoon Vanilla extract
For the Caramel Topping
- 3/4 cup Granulated sugar
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 tablespoon Unsalted butter
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Trace seven 8-inch circles onto parchment paper. You will likely need to bake these in batches.
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2
In a large bowl, beat the 6 egg yolks with 1/2 cup of confectioners' sugar until pale, thick, and ribbon-like. Stir in the vanilla and melted butter.
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3
In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form.
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4
Gently fold the egg whites into the yolk mixture in three additions, alternating with the sifted flour to maintain the airiness of the batter.
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5
Spread about 1/2 cup of batter onto each parchment circle, smoothing it thinly and evenly to the edges. Bake for 5-7 minutes per layer until the edges are lightly golden. Peel off parchment immediately and cool on racks.
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6
For the buttercream, whisk 4 eggs and 1 cup sugar in a heatproof bowl over a pot of simmering water (Bain-marie). Whisk constantly until the mixture reaches 160°F and thickens slightly.
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7
Remove from heat and beat with an electric mixer until the mixture is cool and doubled in volume. Gradually beat in the softened butter, one tablespoon at a time, until silky.
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8
Fold in the melted chocolate and cocoa powder until the frosting is uniform and rich in color. Chill for 20 minutes to reach a spreadable consistency.
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9
Select the best-looking cake layer to be the caramel top and set it aside. Stack the other six layers, spreading a thin, even layer of chocolate buttercream between each.
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10
Frost the sides and top of the 6-layer stack with the remaining buttercream, reserving a small amount in a piping bag for decoration. Chill the cake.
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11
To make the caramel, melt 3/4 cup sugar with lemon juice in a heavy saucepan over medium heat. Do not stir; swirl the pan until it turns a deep amber color. Stir in 1 tablespoon butter.
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12
Quickly pour the hot caramel over the reserved seventh cake layer. Working very fast with a buttered knife, score the caramel into 12 wedges before it hardens completely.
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13
Once the caramel is set, cut through the scored lines with a sharp, hot knife to separate the wedges.
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14
Pipe 12 small mounds of buttercream on top of the chilled cake. Prop the caramel wedges at an angle against the mounds to create a fan-like crown.
💡 Chef's Tips
To ensure the sponge layers don't stick, use high-quality parchment paper and peel it off while the cake is still warm. When making the caramel, keep a bowl of ice water nearby for safety, as sugar burns are severe. If your buttercream curdles, keep beating; the temperature of the butter and egg base just needs to equalize. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. Prepare the cake a day in advance to allow the flavors to meld, but add the caramel wedges just before serving to keep them crunchy.
🍽️ Serving Suggestions
Serve with a glass of chilled Tokaji Aszú, the famous Hungarian dessert wine. A dollop of unsweetened whipped cream on the side balances the intense sweetness of the caramel. Pair with a strong, dark espresso to cut through the richness of the chocolate buttercream. Serve on vintage china to honor the cake's royal 19th-century heritage. For a modern twist, garnish the plate with a few fresh raspberries for a touch of acidity.