Dobos Slices (Dobo Cake)

For the dobo slices (dobo cake) first bake a sponge cake base. For this, beat the egg yolks with sugar and vanilla sugar until really foamy. Beat the egg whites with a pinch of salt until stiff and gently fold in alternately with the flour. Brush a baking tray with butter or cover with baking paper. Spread the mixture and bake in a preheated oven at 180 °C for 12-15 minutes. (For Dobo cake, bake 4-5 cake layers).

Lift out baking tray and cut the still warm sponge cake base lengthwise into 4 equal-sized sheets. Let cool.

Meanwhile, for the cream, melt the chocolate in a water bath. Cream butter with sugar, stir in melted chocolate and season with a dash of rum. Finally, mix in the egg yolks. Now spread 3 sponge cake layers with the cream (leaving some for the edge) and place on top of each other. Place the last sponge cake strip on a buttered parchment paper or a greased wooden board.

For the caramel glaze, slowly caramelize the sugar in a pan over mild heat until light brown, stirring constantly! Spread the caramel on the sponge sheet as quickly as possible and smooth it out with a knife coated with melted butter. Immediately afterwards, divide the sheet into individual slices (the cooled glaze can no longer be cut!). Place the glazed sections at a slight angle. Brush the edge of the dobos slices with the remaining cream and

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