Dobos cake

Ingredients for 1 servings:

• 225 g butter
• 45 g powdered sugar
• 150 g sugar
• 150 g flour
• 8 eggs, separated
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 400 ml milk
• 15 g sugar
• 60 g vanilla pudding powder
• 250 g butter
• 1 tbsp rum
• 100 ml whipped cream
• 100 g chocolate block, crushed
• 100 g sugar
• n. B. Chocolate shavings
• 16 Confectionery (Mini Chocolate Truffles)
• Oil for coating the worktop

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 6 minutes; Total time approx. 1 day 2 hours 6 minutes

For the pastry, cream the butter with the powdered sugar until fluffy, then gradually beat in the egg yolks. Beat the egg whites with the sugar, vanilla sugar, and salt until stiff peaks form and fold into the butter mixture. Carefully fold in the flour. Using a 26 or 28 cm cake ring, draw 8 circles on baking paper. Spread the pastry mixture evenly over the circles. Bake each leaf individually in a preheated oven at 220°C (top/bottom heat) for 6 minutes, let cool, and remove from the paper. Pierce the leaves again with the cake ring to ensure they are evenly spaced. Save the prettiest leaf for decoration (it will be glazed with caramel). For the filling, bring 2/3 of the milk to a boil with the granulated sugar, mix the remaining milk with the custard powder, and stir into the boiling milk. Boil for 2 minutes and let cool. For the Parisian cream, bring the cream to a boil, stir in the chopped chocolate, boil for 2 minutes and chill. Now strain through the cold custard. Cream the lukewarm butter until fluffy. Mix in the Parisian cream and rum, add the custard, and beat until creamy. Spread the cream on the seven cake layers and layer them on top of each other. Spread the remaining cream evenly on the sides and top of the cake, leaving a small amount for the garnish. Place the prettiest cake layer on an oiled work surface. Oil a long, thin knife as well. For the glaze, melt the granulated sugar until light brown and caramelized. Glaze the cake layer with this, smooth it down with an oiled knife, and immediately cut into 16 slices. Place the glazed corners on the cake. Sprinkle the edge of the cake with chocolate shavings and place a chocolate truffle with a little cream on top of each slice.