👩🍳 Instructions:
🧁 Make the Sponge Layers:
- Preheat oven to 375°F (190°C). Grease and line 6 round cake pans (or reuse the same one).
- Beat egg whites with salt until stiff peaks form. In another bowl, beat yolks with sugar and vanilla until pale and thick.
- Gently fold whites into yolks, then fold in flour.
- Spread thin layers (about ¼ inch thick) into pans and bake each for 5–7 minutes until golden.
- Let cool completely.
🍫 Make the Buttercream:
- Beat butter until fluffy, then add powdered sugar.
- Mix in vanilla, melted chocolate, and optional flavoring (espresso or rum).
- Chill slightly if too soft to spread.
🍯 Caramel Top:
- In a clean pan, melt sugar, water, and lemon juice until it turns deep golden brown.
- Quickly pour onto one sponge layer, spreading fast before it hardens.
- Score into slices before it fully sets to make cutting easier later.
🎂 Assembly Time!
- Layer sponge and chocolate buttercream until all are stacked.
- Place the caramel-glazed layer on top.
- Use buttercream to frost the sides and decorate the edges.
- Chill for a few hours or overnight for clean slicing and bold flavor!
💬 Ashley’s Kitchen Note:
“This cake is a labor of love, but the oohs and ahhs from family and friends make it totally worth it. That crackly caramel top? A bite of magic every time. ✨”
❤️ Why Everyone Loves Dobos Torta:
✅ Classic European elegance
✅ Textural contrast (soft + crispy!)
✅ A centerpiece-worthy dessert
✅ Keeps beautifully for days
Want a short version for Facebook, a story-style step-by-step, or even a video script to wow your audience, Ashley? Just say the word — let’s make this beauty shine! 🍰✨