Dobo cake
60 mins
60 mins
Ingredients
- 7-10 Tbsp ingredients
- 7-10 Tbsp Sponge cake
- 8 Egg Yolk
- 180 g Sugar
- 200 g Flour
- 8 Protein
- 2 TABLESPOONS Water
- 7-10 Tbsp Glaze
- 150 g Sugar
- 30 g Butter
- 7-10 Tbsp For the moulds
- 7-10 Tbsp Butter
- 7-10 Tbsp Flour
- 7-10 Tbsp Cream
- 6 Eggs
- 200 g Sugar
- 200 g Butter
- 1 Packet vanilla sugar
- 120 g grated chocolate ( I take Lind chocolate dark )
Directions
- 1
Cream egg yolk with three quarters of the sugar and add flour. Beat egg white with water and the remaining sugar until stiff and fold in. Grease baking trays and dust with flour. Spread three thin layers of 35 x 30 cm of the dough on the baking trays and bake in a preheated oven at 200° for 6 - 8 minutes.
- 2
Immediately remove from the sheet and let it cool down.
- 3
Cut the bottoms lengthwise into 3 strips. Spread the sponge cake strips with cream and place on top of each other. Spread the rest of the cream on the edge of the cake.
- 4
Melt sugar and butter while stirring, spread immediately on the cake. Heat a knife over a flame and quickly cut the caramel coating into slices.
- 5
Cream: Beat the eggs with sugar, vanilla sugar and chocolate on the stove until stiff. Let them cool down. Cream butter, stir in the cream by the spoonful.
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