Gluten Free Dark Chocolate Dobos Cake

For the dough:

• Beat the egg yolks together with the melted butter and the icing sugar until foamy.
• Whisk the egg white until it forms stiff peaks and fold in the egg yolks.
• Sieve in the flour and fold in.
• Prepare two to three baking trays lined with baking paper.
• Using the round cake tin, spread 6 bases (Ø 26 cm) with the biscuit mix onto the baking trays and bake for 5-7 minutes at 180°C.
• Allow to cool and then remove from the paper.

For the cream filling:

• Finely chop chocolate or grate using a grater.
• Beat the eggs with sugar over steam using a hand mixer, up to 45-50 ° C.
• Take the egg mass out of steam and gradually dissolve the grated chocolate in the warm egg mass.
• Stir the egg chocolate mass cool in the food processor (approx. 22 ° C).
• Now whip with the soft butter.
• Then fill the Dobos cake with it.

For the caramel glaze:

• Caramelize the sugar with 3 drops of vinegar in a saucepan and brush the top layer of cake with it.
• Carefully cut the portions with an oiled knife and decorate with cream.