Dobos cake Recipe the cake from the ring Brush and remove the cake edge with the remaining cream. Finally, the caramelized pieces hang up.

Ingredients:

1 baking sheet

Sponge cake

90 g flour

90 g cornstarch

10 eggs (size M)

180 g granulated sugar

1 pinch salt

Bourbon 1 teaspoon vanilla sugar

65 g melted butter

Cream

75 g Bitterkuvertüre

(60% cocoa)

40 g cornstarch

375 g milk

2 egg yolks (size M)

40 g granulated sugar

250 g of room temperature butter

75 g warm room

Bitter Nougat

Caramel

140 g granulated sugar

30 g water

1. Preheat the oven to 180 ° F. Top and bottom heat. Use Paint on the pan on 6 sheets of baking paper in a circle.

2. Mix the flour and cornstarch seven. Separate the eggs. Protein with half the sugar with an electric mixer or a Food processor to soft peaks. Egg yolks with the remaining Sugar, vanilla sugar and salt until fluffy. First most one third egg whites with a spatula to quickly Stir the egg yolk mixture, alternating with the rest of the flour- Stir starch mixture. The melted butter to break in and gently stir.

3. The mass in 6 equal portions onto the prepared Back distribute sheets of paper and about to elapse. The soils sequentially on a baking sheet in preheated oven Bake on middle rack for about 8 minutes. Then Wire rack to cool.

4. For the cream, the chocolate in a bowl over a Water bath to melt. Corn starch with some cold milk touch pass, egg yolks and stir until smooth. Milk and sugar bring to a boil, stir in food starches approach with a whisk with constant stirring to a cream and cook in a bowl decanting. The butter with a hand mixer strong pitch and add the milk cream gradually. Stir in liquid chocolate with the nougat.

5. For the finishing of the cake, the soil from the baking paper. solve A quarter of the cream for the once rich edge of the pie and set aside a pie shell. One of the soils with convert a cake ring and with some chocolate cream. Brush The next floor to hang up, press slightly and also spread with cream. So moved, up to 5 floors are layered and end with cream. The cake about 2 hours cold. make

6. For the caramel melting the sugar in a small saucepan and lightly brown. Remove from heat and with the water. deglaze Caution: the resulting water vapor is very hot. The last floor and put on baking paper, with the warm Pour over caramel and immediately expire. The caramel briefly and leave to set the ground with a sharp, greased knife into 12 pieces.