A Hungarian layer cake known for thin sponge sheets, chocolate buttercream, and a brittle caramel lid that cracks cleanly on top.
70 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the sponge layers at an even thickness.
Beat the butter chocolate cream for 3 minutes until smooth.
Join the layers with thin cream, avoiding excess so the torte does not slide sideways.
Melt the sugar for 6 minutes for the caramel and pour it over the top layer on baking paper.
Score the caramel layer and place it on top of the torte.
Slice the torte with a thin knife so the caramel layer does not crack.
💡 Tip: Mark the caramel layer before it fully sets; it slices cleanly without cracking.
🍽️ Serving suggestion: Serve in thin slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~450
kcal calories
6
g protein
49
g carbs
26
g fat
29.9g
Sugar
2.6g
Fiber
207.9mg
Sodium
18.7g
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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