Dobos Torte Recipe (Layered Sponge Cake with Chocolate Butter Cream and Caramel Slices)

Ingredients

Sponge

Chocolate Butter Cream Filling

Caramel Slices

Directions

1. Cut out four 18 cm/ 7 inch circles on sheets of baking parchment.
2. Place 2 of them upside down on 2 baking trays (cookie sheets).
3. Whisk the eggs and caster (superfine) sugar in a large mixing bowl with electric beaters for 10 minutes.
4. Beat the egg mixture until it is light and foamy and the whisk leave some trails.
5. Fold in the vanilla flavoring (extract). Sieve the flour and fold in with a metal spoon or a spatula.
6. Scoop about a quarter of the mixture on to one of the trays (sheets) and spread out to the size of the circle.
7. Repeat the steps above with another circle. Bake in a preheated oven, 200°C/ 400°F/ Gas Mark 6, for 5-8 minutes until golden brown.
8. Cool the cake on wire racks. Repeat the steps above with the remaining mixture.
9. To make the filling, melt the chocolate and cool slightly.
10. Beat the butter, milk and icing sugar until creamy and fluffy. Whisk in the chocolate.
11. Place the sugar and water for the caramel in a heavy-based pan and heat gently, stirring until the sugar dissolves.
12. Boil the sugar mixture gently until the syrup is pale golden. Remove the mixture from the heat.
13. Pour over one layer of the cake to cover the top. Leave the sugar mixture to harden slightly, then mark into 8 portions with an oiled knife.
14. Remove the cakes front the paper and trim the extra edges.
15. Sandwich the layers together with some of the filling, finishing with the caramel-topped cake.
16. Place on a serving plate and spread the sides with the filling mixture, using a comb scraper if you have one.
17. Pipe the butter cream around the top of the cake.