How to make Dobos cake

Ingredients:

• 7 eggs

• 210 g sugar

• 175 g flour

For the chocolate cream:

• 7 egg yolks

• 7 spoonful icing sugar

• 1⁄2 vanilla stick

• 1 dl milk

• 200 g chocolate

• 250 g butter

• 200 g icing sugar

Beat 7 egg yolks and 210 g sugar together. Whisk 7 egg whites until stiff. Add with 175 g flour. Mix carefully. Butter the cake tin, sprinkle with flour, put in 1 spoonful of the batter. Spread very thin. Bake quickly in a moderate oven. The batter will make about 12-14 layers. (It is quicker to butter and flour the underside of a large baking dish, as this can be cut into three.) Remove the cake layers while still warm to stop them from breaking.

Fill with chocolate cream: Beat 7 egg yolks with 7 spoonfuls of icing sugar. Add the ½ stick of vanilla, 1 dl milk, and steam until thick stirring continuously. Add 200 g softened chocolate. Mix well. Remove from the heat. When cool, add 250 g well beaten butter (it is better to add the cream to the butter, and mix this way, as the cream will not be stripy.) Spread the cake layers with an equal thickness. Place on top of one another. Put aside a nice smooth one for the top layer. Mix 200 g icing sugar on the heat with no water. As soon as it has turned light brown, pour quickly onto the layer you have put aside, and smooth the caramel with a hot buttery knife. With another hot knife slice it up, and put on top of the cake. Spread the cream filling over the sides of the cake.

Recommended wine: Tokaji Szamorodni