Dobush Cake With Chocolate Cream And Caramel Icing

Ingredients: 150 Grams Of Flour 6 Eggs 120 Grams Of Sugar 80 Grams Of Butter 1 Packet Of Vanilla Sugar For Cream: 200 Grams Of Powdered Sugar 250 Grams Of Butter 2 Tablespoons Cocoa Powder 1 Tablespoon Horse

Preparation:

Mix the yolks with the sugar (and vanilla) until white. Add the flour, stir the butter until white. Beat the egg whites to a froth and carefully add them to the resulting mixture. Mix everything.

Grease a baking dish with butter and sprinkle with flour. Pour the dough in portions (distribute the amount evenly) and bake 6 - 8 loaves (depending on the diameter of the form). Before you put the dough for each of them, grease the dish. Bake at a temperature of 200 degrees. The countertops become very fast - in about 3-4 minutes. Do not toast them, because they will be dry and will not soak well.

Next, make the cream. Mix the eggs, sugar, and cocoa. Put in a water bath and cook until thickened. Remove from the heat and, stirring constantly, add the cognac. Stir in the butter and add it to the egg mixture spoon by spoon. Coat the tops with the cream (except the top one).

The glaze. Melt the butter in a suitable bowl, add the sugar and wait until the mixture thickens and acquires a light brown color. Pour the caramel on the "assembled" cake and quickly level the surface with a knife. Cut into pieces until the caramel has hardened. You can sprinkle the sides of the cake with almond leaves, replace the caramel icing with chocolate.

Good appetite!