Dobos cake

Ingredients for 1 servings:

• 7 m.-sized eggs, separated
• 150 g powdered sugar
• 100 g flour
• 50 g cornstarch (e.g. Mondamin)
• 250 g butter, soft
• 150 g powdered sugar
• 2 medium-sized egg yolks
• 1 tbsp cherry brandy
• 150 g chocolate (dark chocolate), melted
• 1 tsp butter
• 150 g sugar
• 1 tbsp lemon juice

Instructions

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

Recipe from Budapest

Draw 24 cm diameter circles on 6 pieces of baking paper. Beat the egg yolks with 50 g of powdered sugar until foamy. Beat the egg whites until stiff peaks form, gradually adding the remaining powdered sugar. Fold one-third of the egg whites into the yolk foam. Slide the remaining egg whites onto the foam. Combine the flour with the Mondamin and sift it onto the egg whites. Fold in loosely. Divide the Dobo dough into 6 portions on the paper and smooth the surface. Bake each layer one after the other, checking that it’s visible, for about 8 minutes at 180°C (350°F) fan oven. Immediately turn out onto a wire rack to prevent them from overbaking and drying out on the hot baking sheet. Remove the paper. For the frosting, beat the softened butter with the powdered sugar until creamy. Stir in the 2 egg yolks one at a time. Add the kirsch. Finally, stir in the still-lukewarm chocolate, spoonful by spoonful. Set aside the prettiest cake layer. Spread the remaining 5 with the cream, place them together, and smooth the surface and edges with cream. For the glaze, melt the butter in a pan. Add the sugar and lemon juice and caramelize until golden yellow, stirring constantly. Be careful not to burn the sugar! Immediately cover the reserved cake layer with the glaze. Cleanly trim any excess glaze from the sides with a greased knife. Using a greased cake knife, mark and cut 16 cake slices on the still-warm glaze. Place each slice individually on the cake.