How do I make a Hungarian dobos torta?

Carolyn Banfálvi: Hungary’s most famous cake, comprising layers of sponge and chocolate buttercream with a smooth caramel layer on top, dates back to 1885 and was named after its creator, Budapest confectioner József Dobos. Making it yourself requires time and patience, but it’s worth it.

SERVES: 12 TAKES: 2 HRS INGREDIENTS

6 eggs, separated 275g icing sugar

1 tsp vanilla extract 125g plain flour, sifted

FOR THE FILLING

4 eggs

200g caster sugar 1 tsp vanilla extract

300g dark chocolate 200g unsalted

butter

1 tbsp cocoa powder

FOR THE TOPPING

150g caster sugar 2 tsp lemon juice crushed hazelnuts, to

serve (optional)

METHOD

Heat oven to 200C, 180C fan, gas 6. Trace the outline of a 23cm cake tin or plate onto 6 sheets of baking paper. Cut out the circles.

Next, make the batter. In a large mixing bowl, beat the egg yolks, 135g of the icing sugar and the vanilla for 3-5 mins, until thickened and pale yellow.

In another large bowl, whisk the egg whites until you get soft peaks. Whisk in

70g of the icing sugar, until just combined, and then add the final 70g. The mixture should form stiff, glossy peaks.

Stir the egg white mixture into the yolk mixture, a bit at a time, until combined.

In another bowl, combine the flour and a pinch of salt. Fold half the dry mixture into the wet mixture, then add the rest, taking care not to over-mix.

Place one of the baking paper circles on a baking sheet. Using a spatula, spread a sixth of the batter on the paper in an even layer.

Bake on the top rack of the oven for 7 mins, or until lightly browned. Set aside to cool, then peel off the paper and trim the edges to even out. Repeat with the other 5 layers.

To make the filling, set up a bain marie: place a saucepan of water over a low heat and bring to a simmer, then sit a glass bowl on top, taking care that the water doesn’t touch the bowl. Add the eggs and suga and beat for 5 mins, until light and frothy. Remove from the heat, add the vanilla and continue to beat until cooled. Set aside.

Melt the chocolate in another bain marie. Remove from the heat and let cool slightly. In a separate bowl, beat the butter until fluffy. Stir in the melted chocolate until well mixed.

Combine the egg and chocolate mixtures, then beat in the cocoa. Set aside to cool to room temperature.

Next, assemble your cake. Set aside the neatest layer, saving it for the top. Place a layer on a serving plate, then spread over a sixth of the filling. Place the next layer on top and repeat until you have used 5 cake layers, finishing with a layer of filling. Put it in the fridge and set the remaining filling aside.

Place the reserved cake layer on a baking sheet lined with baking paper. Get a sharp knife and spatula ready.

Place a small saucepan over a mediumhigh heat and add the sugar, lemon juice and 3 tbsp water. Bring to the boil, stirring until the sugar melts and the caramel turns an amber colour.

Working fast, pour the caramel over the cake layer, spreading evenly before it hardens. Once it starts to set, cut the layer into 12 wedges. Let them cool completely.

Remove the cake from the fridge and arrange the wedges on top. Spread the filling around the edge of the cake. You could also pipe some filling around the top edge and finish with crushed hazelnuts, if you like.