Authentic Dobostorta Recipe Hungary, Europe

For the cake layers, first, add the egg whites to one bowl and the egg yolks to another, then add half the sugar to the bowl with egg whites and the other half to the bowl with egg yolks.

Beat the egg whites until stiff peaks. Whisk the yolks and sugar until pale and frothy. Sift the flour, and the baking powder, if desired, directly into the bowl with the egg yolks mixture, then stir it in to combine. Gently fold the whipped egg whites into (in batches) the egg yolks taking care not to lose air.

Cut out six 22cm (8.6-inch) circles of parchment paper. Line the same-sized trays with the circles of parchment paper.

Add a sixth of the batter to the center of each tray and, with an offset spatula, spread into an even 19cm (7.5-inch) circle. Bake in batches in a 180°C/350°F oven for 10-15 minutes or until the edges are light brown.

For the filling, first, melt the chocolate in a double boiler. Then, cube the butter, add it to a large bowl, and beat it until creamed and pale.

Whisk the eggs and the sugar in a double boiler until soft peaks and warm. Remove from heat and whisk all the while until cooled.

Blend the melted chocolate into the creamed butter. Finally, whisk in the whisked eggs. Store in the refrigerator until ready to use.

For the caramel layer, add the water and the sugar to the saucepan. Cook, without stirring, until boiling and amber-colored. Occasionally, swirl the saucepan but do not stir.

Once the caramel is done, pour it immediately over that one sponge layer that you've kept for later.

With a buttered knife, while the caramel is still hot, quickly make markings in the caramel where you will cut later. The aim is to cut it into 16 wedges, so make the markings accordingly, so immediately cut into 16 wedges.

Wait until it has cooled completely and hardened, then cut along the cuts to separate the wedges.

To assemble, first, spread each of the four sponge layers with 1/6 of the filling, then stack them and coat the top of the cake with 1/6 of the filling. Trim the edges to make a perfectly round shape

Place the torte onto a cake plater. Coat the sides of the torte with the remaining filling. Then, press the ground walnuts into the sides of the torte.

Arrange 16 walnut halves around the edges of the torte. Lay each caramel wedge on top of one walnut half.

Refrigerate the cake for a few hours before serving.