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🍽️ Dobosh Torte

629 kcal · 30 min · 4 servings

Ingredients

• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 120 g flour
• 80 g cornstarch
• 250 g whipping cream
• vanilla pods
• 4 eggs
• 100 g sugar
• 400 g soft butter
• 100 g dark chocolate coating (melted in a double boiler)
• 1 tbsp cocoa powder
• 6 tbsp sugar
• 1 tbsp butter

Instructions

1. 1. Weigh all ingredients for the sponge base and set them aside.
2. 2. Grease the bottom of a springform pan with some fat.
3. 3. Beat the egg yolks with half of the sugar and the vanilla sugar until creamy.
4. 4. Whip the egg whites into stiff peaks.
5. 5. Add the remaining sugar and continue beating until the mixture is firm.
6. 6. Gently fold the egg whites into the yolk mixture using a spoon.
7. 7. Sift the flour together with the cornstarch over the egg mixture.
8. 8. Gently fold in the dry ingredients as well.
9. 9. Pour the batter into the prepared springform pan.
10. 10. Smooth the surface.
11. 11. Bake the base on the middle rack in the preheated oven at 175 degrees for 25 to 30 minutes.
12. 12. Perform the skewer test to check if the base is done.
13. 13. Remove the finished base from the oven.
14. 14. Let it cool for a short while.
15. 15. Carefully loosen the base from the edge of the pan with a thin knife.
16. 16. Invert the base onto a wire rack.
17. 17. Let it cool completely.
18. 18. Let the cooled base rest for at least 2 hours.
19. 19. Beat the egg yolks with the sugar.
20. 20. Stir the mixture over a hot water bath until creamy.
21. 21. Cool the bowl in a cold water bath.
22. 22. Continue beating the cream until it is cold.
23. 23. Whip the soft butter in a second bowl for about 15 minutes until light and creamy.
24. 24. Stir the vanilla paste into the butter.
25. 25. Fold the cooled egg cream into the butter mixture.
26. 26. Slice the cooled sponge base into six even layers.
27. 27. Mix the vanilla butter cream with the chocolate coating and cocoa powder.
28. 28. Spread the cream onto the individual layers.
29. 29. Stack the layers exactly on top of each other.
30. 30. Cook the sugar in a small saucepan to golden caramel.
31. 31. Stir the butter into the hot caramel until combined.
32. 32. Brush the top layer with the caramel using an oiled knife.
33. 33. Before the caramel cools and hardens, use the greased knife to score rectangular patterns into the surface.
34. 34. Use this to mark the portions.

Nutrition per serving

• kcal: 629
• Protein: 9 g · Fett/Fat: 43 g · Carbs: 67 g