Dobo Cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3.4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 9 Eggs (size M)
  • 225 g Icing sugar
  • 7-10 Tbsp scraped pulp from 1/2 vanilla pod (or 1 packet of
  • 7-10 Tbsp vanilla sugar)
  • 175 g Flour
  • baking paper
  • 1 package pudding powder "chocolate flavor" for cooking)
  • 1/2 l Milk
  • 2 TABLESPOONS Sugar
  • 250 g Butter
  • 120 g Dark chocolate coating
  • 1 TEASPOON Butter
  • 150 g Sugar
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Butter
  • 7-10 Tbsp and the knife

Directions

  1. 1

    Separate eggs. Sift icing sugar finely. Cream egg yolk with 80 grams of icing sugar and the vanilla pulp. Add one to two tablespoons of icing sugar to the egg white and beat until semi-solid.

  2. 2

    Gradually fold in the remaining icing sugar until the mixture is firm to cut. Fold half of the beaten egg white into the egg yolk mixture. Then fold in the remaining beaten egg white and the flour. Line the bottom of a springform pan (26 cm Ø) with baking paper and spread 1/6 of the dough on top.

  3. 3

    Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for five to six minutes until light brown. Remove the sponge cake from the base immediately and let it cool down. Bake five more cakes from the remaining dough as described and let them cool down.

  4. 4

    For the buttercream, stir the pudding powder with six tablespoons of milk and sugar until smooth. Boil up the rest of the milk and stir in the pudding powder. Bring to the boil again, pour into a bowl, cover with foil and allow to cool.

  5. 5

    Take butter out of the refrigerator so that it reaches room temperature. Melt the chocolate coating in a hot water bath and let it cool down. Whip butter until creamy white. Pass the chocolate pudding through a sieve and stir into the butter by the spoonful.

  6. 6

    Finally, slowly pour on the couverture. Remove the paper from the sponge cake bases and put the most beautiful base aside. Remove five tablespoons of the cream. Spread the rest on five cake bases and stack them one on top of the other.

  7. 7

    Spread the cake edge with the remaining buttercream. Leave to set in the fridge. In the meantime, caramelise butter, sugar and lemon juice in a pan until golden brown. Place the last cake base on a greased baking tray and spread the hot caramel immediately on the base.

  8. 8

    Pull a long knife through a piece of butter and quickly cut the base into twelve to 16 pieces. Before each cut pull the knife through the butter again. Lift the caramel base piece by piece onto the finished cake.

  9. 9

    Makes 12 to 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake