Hungarian Dobos cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 80 g icing sugar and vanilla pulp until foamy. Beat egg white and remaining icing sugar until stiff. Fold flour and beaten egg white into the egg yolk cream. Spread 1/6 of the dough on a greased springform pan (26 cm Ø). Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 5-6 minutes.

2. 2

   Remove from the base immediately. Bake 5 more bases from the dough. Mix the pudding powder, 6 tablespoons of milk and 40 g of sugar. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil and allow to cool. Melt the chocolate coating and let it cool down to room temperature. Beat 240 g butter until frothy. Stir in pudding and chocolate coating by the spoonful. Spread 5 cake bases with cream and put them together. Spread the rim with cream. Leave to set in the fridge. Caramelise the rest of the sugar, 1 tablespoon of butter and lemon juice (if necessary let it cool down a little) and spread on the last cake base.

3. 3

   Stir in pudding and chocolate coating by the spoonful. Spread 5 cake bases with cream and put them together. Spread the rim with cream. Leave to set in the fridge. Caramelise the rest of the sugar, 1 tablespoon of butter and lemon juice (if necessary let it cool down a little) and spread on the last cake base. With an oiled knife cut immediately into 12 cake pieces. Take the cake out of the fridge. Place the caramel pieces on the cake and serve