Caramel layer cake type Dobos cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Boil 670 ml of milk. Mix pudding powder, 8 tbsp. milk and 60 g sugar. Stir in the pudding powder and let it simmer for about 1 minute while stirring. Pour the pudding into a bowl, cover the surface with foil and let it cool down for about 30 minutes. Put the pudding in a cool place for about 1 hour. Separate the eggs.

2. 2

   Beat 4 egg whites and 3 tablespoons of cold water one after the other until stiff, adding 100 g of sugar to each. Put the beaten egg whites in a large bowl. Stir in egg yolks. Mix flour, starch and baking powder. Sift the flour-mix in portions over the mixture and fold in. Spread 1/6 of the dough on a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Immediately remove carefully from the base and let it cool down on a cake rack. Bake 5 more bases from the dough. Put almonds on a baking tray and roast in the oven at the same temperature for 3-4 minutes. Take them out, put them on a plate and let them cool down. Whisk the butter with the whisk of the hand mixer until white and creamy. Stir the pudding until smooth and stir into the butter by the spoonful.

3. 3

   Immediately remove carefully from the base and let it cool down on a cake rack. Bake 5 more bases from the dough. Put almonds on a baking tray and roast in the oven at the same temperature for 3-4 minutes. Take them out, put them on a plate and let them cool down. Whisk the butter with the whisk of the hand mixer until white and creamy. Stir the pudding until smooth and stir into the butter by the spoonful. Spread the cake base with cream and mix together. Spread the rim with cream as well. Press the flaked almonds to the edge. Chill the cake for at least 1 hour. Cut the caramel sweets into small pieces and put them in a small pot with the cream and melt them at low heat. Spread on a piece of baking paper and let it cool down. Cut out stars and shooting stars of different sizes and decorate the cake with them before serving

4. 4

   Spread the cake base with cream and mix together. Spread the rim with cream as well. Press the flaked almonds to the edge. Chill the cake for at least 1 hour. Cut the caramel sweets into small pieces and put them in a small pot with the cream and melt them at low heat. Spread on a piece of baking paper and let it cool down. Cut out stars and shooting stars of different sizes and decorate the cake with them before serving

5. 5

   Waiting time 1 hour

Nutrition Facts

KCAL
510 kcal

CARBS
45 g

FATS
32 g

PROTEINS
11 g