Dobostorte

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 couverture (melted in a water bath)
• 1 tbsp cocoa powder
• 6 tbsp sugar
• 1 tbsp butter

Instructions

1. 1.

   Measure all required ingredients precisely and prepare them. Grease the bottom of a springform pan. Whisk the egg yolks with half the sugar and vanilla sugar until fluffy. Beat the egg whites into stiff peaks, adding the remaining sugar before they become fully set; continue whisking until firm. Fold the meringue into the yolk mixture using a spoon. Sift flour and cornstarch over the egg mixture and fold in gently.

2. 2.

   Transfer the batter to the prepared pan, smooth the surface, and bake at 175°C on the middle rack for 25–30 minutes (do a toothpick test).

3. 3.

   Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer onto a wire rack, and allow to cool completely. Refrigerate for at least 2 hours.

4. 4.

   Whisk egg yolks with sugar until thick; beat over a double boiler until creamy, then chill in an ice bath. In another bowl whip soft butter until light and fluffy (about 15 minutes); stir in vanilla bean paste. Fold the butter into the egg mixture.

5. 5.

   Slice the cooled base into six thin layers.

6. 6.

   Combine the vanilla-butter cream with melted chocolate couverture and cocoa powder; spread each layer with this mixture, stacking them precisely on top of one another. In a small saucepan, melt sugar into golden caramel, then add butter while stirring constantly. Brush the top layer with caramel using an oiled knife.

7. 7.

   Before the caramel cools and hardens, use the oiled knife to score portions into the surface.