Dobos Torte~ The Original 7 Layer Cake

The original seven layer cake happens to be called a Dobos Torte

Or sometimes called the Dobosh Torte

This classic cake hails from Hungary where József Dobos a delicatessen owner in Budapest put it on the map

The Dobos Torte has definitely stood the test of time adding it to the classic cakes list!

Luscious layers of vanilla sponge cake and silky chocolate buttercream

Each slice topped with caramel decor is what makes it an authentic Dobos Torte

What is a Torte?

There is some mixed information about what exactly defines a Torte Vs a Cake

For me I classify a torte as any cake that has multiple layers

In fact, the act of “torting” a cake means just that

Slicing or baking the cake into thin multiple layers

Some will say in order to be classified as a torte, the recipe should not have flour, but instead be made with nut flour

But if we use this classic Dobos Torte as the example

Indeed it is a sponge cake with multi layers!

With just two simple recipes and a bit of caramelized sugar

You are on your way to advanced classical pastry with a vegan flare!

Notes for Success:

Cooking sugar for caramel is very dangerous so please take care and watch it ever step of hte way

A heavy bottom sauce pot is essential as we are cooking the sugar to 330°F

A candy thermometer is not necessary as you can rely on sight to tell you when you have reached this temperature

Watch the full video tutorial to see the visuals for how to make the caramel decor for the Dobos Torte.

it is helpful to have several cake pans since we are baking each layer seprately for a perfect thickness on each layer

I am using 7″ cake pans for mine and the recipe below is worked out perfectly for that size pan

If you have 8″ cake pans I would say to increase the batter per pan to 250g each

But the total recipe for 1½x the Yellow Cake will stay the same

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE DOBOS TORTE

For more classic cake recipes click the links below!

Opera Cake

Vegan Black Forest Cake

Dobos Torte~ The Original 7 Layer Cake

 

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Prep time

3 hours

Bake time

15 mins

Total time

3 hours 15 mins

 

If you watch the video tutorial for how to make this cake, you will see I am using 7" cake pans and I only have 4 of them The yellow cake recipe is very forgiving & will sit out on the counter while you bake as many layers as possible at once depending on how many pans you have

Serves: serves 12-15ppl

Ingredients

• 1½ X Recipe Yellow Cake *be careful with your math conversions!
• 1 Recipe Your Favorite Buttercream *I used American Buttercream
• Cocoa Powder 3 Tablespoons (
• Hot Water 2 Tablespoons (30ml)
• Semi Sweet Vegan Chocolate 4 ounces melted
• For the Caramel Layer:
• Granulated Sugar ¾ cup (150g)
• White Vinegar ¼ teaspoon
• Water 3 Tablespoons (45ml)

Instructions

1. Preheat your oven to 350° F
2. Grease and parchment line as many 7" cake pans as you have, but you will need 8 layers total
3. Prepare the yellow cake recipe as per the instructions on that page and bake the batter 175g in each pan for 15 minutes at 350°F
4. YOU WILL HAVE EXTRA BATTER~ Bake it into whatever you like & use it for the toasted cake crumb garnish as I did.
5. When the cakes are done, cool them and quickly flip them out onto a cooling rack or a parchment liner and then wash, re-grease & re-parchment the pans to bake the remaining batter
6. Once the cakes are all baked, cool them completely then refrigerate the layers so they get cold & firm (it's easier to handle them when they are cold)
7. Prepare your buttercream recipe as per the instructions on that page and at the last stage of mixing, add the cocoa paste and cooled melted chocolate
8. The cocoa paste mixture is made my combining the cocoa powder with hot water, whisk smooth then cool completely
9. *As I state in the video it is not necessary to add both to make chocolate buttercream, however I prefer that combination. You can add one or the other it is your choice
10. Build your cake with 7 of the cake layers and about ¼ cup of chocolate buttercream per layer, then crumb ice it and give it a final ice with the remaining buttercream.
11. *I had about 2 cups of buttercream leftover after I made this entire cake
12. With the extra cake - grind it in a food processor to crumbs and then toast for 25 minutes in a 300°F oven cool it and use it for the final garnish for the cake
13. Once the cake is fully iced, prepare the caramel.
14. Combine the water, vinegar and sugar together in a heavy bottom sauce pot and stir to dissolve the sugar over medium to high heat
15. Once the mixture begins to boil DO NOT STIR
16. let it come to a full boil and watch it closely for caramelization
17. As soon as the sugar starts to turn light amber it will go to burnt very quickly!
18. Remove from the heat and it will darken in color and continue cooking!
19. Let it stand for 5 minutes to settle down then using a metal ring mold pour the hot caramel into the mold over the last layer of cake
20. Let it set for about 5 minutes then using an oiled knife, cut the caramel cake into 12 portions
21. Decorate each slice of cake with a caramel cake shard

Notes

Dobos Torte cake will stay fresh for up to 4 days at room temperature, however the caramel decor could prove a problem in humid warm climates.

Refrigeration will keep the cake fresh for longer~ up to 1 week, but the caramel will most likely condensate & melt even faster upon refrigeration

Cake is best served at room temperature, so be sure to let it sit out for at least an hour before serving

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