Dobos Torte 🎂

Método

1. 1

   Whisk yolks with 150 g sugar until pale and thick; fold in flour. Whip whites with 30 g sugar to stiff peaks and fold in. Divide between 5-6 lined 20 cm tins and bake 8-10 min at 190°C — the layers should be pale, thin and level. Cool completely.

2. 2

   Make a pastry cream from milk, yolks, cornstarch and sugar; cool fully. Beat soft butter smooth and gradually combine with melted chocolate and the cream until glossy.

3. 3

   Stack layers, sandwiching with chocolate cream; chill 30 min, then crumb-coat the sides with a thin layer and trim the top flat.

4. 4

   Caramel: boil sugar, water and lemon without stirring to a deep amber; immediately pour onto a buttered board or parchment and spread to a thin sheet. Working fast with a buttered knife, cut into wedges before it hardens.

5. 5

   Set the caramel sheet on top, press gently, and pipe thin lines of remaining cream between the wedges so the slices separate cleanly. Rest in a cool place until serving.