Dobos cake

Ingredients for 1 servings:

• 7 egg yolks
• 150 g sugar
• 1 pinch of salt
• 7 protein
• 100 g flour
• 50 g cornstarch
• 120 g chocolate (block chocolate)
• 250 g butter
• 4 egg whites
• 150 g powdered sugar
• 2 cl cherry brandy
• 200 g sugar
• 10 g butter
• 1 tbsp lemon juice

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

For the dough, beat the egg yolks with half the sugar and the salt until frothy. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Sprinkle the egg whites, flour, and cornstarch over the egg and sugar mixture and mix to combine. Spread 1/6 of this mixture onto the bottom of a 24-26 cm springform pan lined with baking paper. Bake six cake layers in a row in a preheated oven at 220°C on the middle rack for about 6 to 8 minutes. Allow each layer to cool completely on a wire rack. For the filling, first soften the chocolate in the hot oven on a piece of aluminum foil. Beat the butter until fluffy. Beat the egg whites with the sugar until stiff peaks form, then mix into the butter, softened chocolate, and kirsch. Spread this cream on five of the cake layers and stack them on top of each other. The sixth layer (the lid) gets a caramel coating. Combine 200g of sugar with 10g of butter and 1 tablespoon of lemon juice in a saucepan and heat over medium heat until light brown. Spread immediately on the last layer. While the caramel is still soft, use a long, greased knife to mark out or cut 12 cake slices. Finally, reassemble the 12 lid slices one at a time on top of the cake.