Hungarian sponge cake with seven layers of thin cake filled with a rich chocolate buttercream, topped with caramel and sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds. It is an elegant cake for a CHRISTMAS.

Ingredients of Seven Layers Dobos Torte

  • 7 eggs, separate out yolks
  • 3 egg yolks
  • 12 cups sugar
  • 34 cup flour
  • 1 tablespoon lemon juice
  • 18 teaspoon salt

For Frosting

  • Half cup semi sweet chocolate
  • 1 cup butter
  • 1 teaspoon vanillla extract
  • 3 egg yolks
  • tablespoons sugar

How to Make Seven Layers Dobos Torte

  • Tear off seven piece of aluminum foil, Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
  • Sprinkle flour, Shake and tilt the foil to make sure that buttered area is thoroughly floured.
  • On the floured area trace a circle. Repeat with remaining pieces of foil or paper.
  • Set aside and Place rack in the center of the oven and preheat.
  • In the large bowl beat the 10 egg yolks with mixer til they are lemon-colored.
  • Add sugar and beat for 5 minutes.
  • Reduce speed and add the flour, then again increase it to high speed, scraping the bowl occasionally with spatula.
  • Mix in the lemon juice and remove from the mixer. Now Beat the seven whites with the salt until they hold a point- stiff, but not dry.
  • When the yolk mixture is very thick, then fold in a few large spoonfuls three or four times til the mixture lightens afterthat fold in the remaining whites.
  • Place three large spoonfuls of the batter on one of the pieces of prepared foil.
  • Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand. A 1/4- inch thickness should give you seven layers.
  • Slide a cookie sheet under the foil and bake for 10 minutes.
  • Repeat with remaining layers. If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
  • When a layer is baked and out of the oven, lift the corners of the foil and invert onto a rack.
  • Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
  • When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with sugar and place wax paper between them. Cooled layers may be trimmed to even the edges.
  • Place an 9-inch pot cover on a board or cake pan on the layer.
  • Cut around with a small sharp knife.
  • FILLING AND ICING: Melt the chocolate after cool completely.
  • In bowl of electric mixer cream the butter add vanilla and egg yolks and beat well.
  • Add sugar and cooled chocolate, Beat until thoroughly mixed.
  • Place four strips of wax paper around the outer edges of a cake plate.
  • Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
  • Place another layer on top spread the remaining chocolate smoothly around the sides first and then over the top.
  • Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
  • Store in refrigerator and serve cold.


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