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Dobos torte
Heat the oven to 200°C. Draw six 22 cm circles on baking paper. Whisk the yolks with half the sugar and the vanilla sugar until pale and thick. Whisk the whites with the salt to soft peaks, add the remaining sugar and whisk to firm peaks.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Dobos torte take?
4 hr 10 min all in — 1 hr 30 min prep, 40 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray, Saucepan, Kitchen scale, Timer.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
150 g of Sugar.
How much sugar?
120 g of Sugar.
How much sugar?
150 g of Sugar.
What can I use instead?
Cooked yolk buttercream → Butter beaten with icing sugar and melted chocolate. Quicker and sweeter. Acceptable for a home cake, not for a Budapest café.
What should I watch for?
Thin and even. A thick layer is a cake; six thin ones are a Dobos. Caramel at this stage is far hotter than boiling water. Keep children and fingers away.
Any tips from this recipe?
Bake the layers a day ahead and stack them between paper. It splits the work and the sponge is easier to handle. Take the cake out of the fridge 30 minutes before serving. Cold buttercream tastes of nothing. If the caramel seizes before you finish spreading, do not fight it. Melt another 100 g of sugar and pour again.
Can I prepare this ahead?
Bake the layers a day ahead and stack them between paper. It splits the work and the sponge is easier to handle.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.