Cheeks: Dobo Slices

the biscuit

1. Separate the eggs and beat the egg whites with half the sugar and a pinch of salt to a very stiff snow.
2. Beat the egg yolk, water and residual sugar for a long time to a creamy mass. Stir in the sifted flour and then fold into the egg whites, spoon by spoon.
3. Line three baking trays with paper or foil and spread a third of the dough evenly on them. (approx. 300 g dough)
4. Bake in a preheated oven at 160 degrees air circulation until the edges take on color.
5. Take out, peel off the foil / paper (in the case of paper, rub it off with a wet cloth, so it comes off the dough more easily) and cut each sheet of dough into thirds. Let cool between foil or paper.

the buttercream

1. Beat eggs with sugar, vanilla sugar and the grated couverture over a water bath to a cream. This takes quite a long time and care must be taken not to boil the mass.
2. Let the mixture cool down with occasional whipping.
3. Mix the butter with a hand mixer until foamy and stir in the egg mixture spoon by spoon.
4. Now place the first base on a cake plate and spread about 2 tablespoons of the buttercream on top. Cover with the second shelf and continue in this way until eight floors are used. The ninth is covered with caramel before it is hung up.

the caramel

1. Melt the sugar in a saucepan and stir with the butter. Immediately cover the last base evenly and quickly, as the caramel will set very quickly.
2. Cut strips with a hot knife (put this in hot water beforehand) and place these on top of the cuts after the caramel has set. Chill until ready to serve.
3. Note 12: You can of course also make a round cake with these ingredients. However, this is much more time-consuming and cumbersome.