Dobos torte stacks thin cake layers with chocolate buttercream, finishing with a crisp caramel top.
45 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the thin sponge cake layers to the same diameter.
Beat the chocolate buttercream for 3 minutes.
Stack the layers with cream between them, aligning each layer so the edges do not slide.
For the top layer, caramelize the sugar for 6 minutes, until amber.
Spread the caramel over the final layer and mark the cutting lines before it hardens.
Protect the caramel top from moisture so the glossy shell does not soften.
💡 Tip: Pouring the caramel onto a single layer and slicing it immediately makes the cracks easier to control.
🍽️ Serving suggestion: Serve in thin slices at room temperature.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~334
kcal calories
5
g protein
36
g carbs
19
g fat
24g
Sugar
2g
Fiber
146.4mg
Sodium
13g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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