wiseheart | My birthday cake

I've promised the birthday party crowd two entries back to post pictures and full recipe of my latest baking experiment. Therefore, I proudly present history's most crooked, lopsided Dobos cake, ever:

And if you want to take a look at the layering from the inside, then here it is:

It is a bit ugly, the poor thing, but the taste is phenomenal, even though the filling turned out a bit too soft.

THE RECIPE

Cake ingredients: (for 8 persons)
8 eggs
160 gr sugar
160 gr all-purpose flour

Making the cake:
- Beat the egg whites first. When the foam is stable enough (turn over the dish - if it stays within upside down, it has the right consistence), add sugar, one tablespoons at a time. Then add egg yolks, one at a time, and finally the flour.
- Lay out a fattened, round baking tin (26 cm diagonal) with baking paper. Spread the batter thinly (2-3 milimetres) and bake as many layers as you can, one layer at a time.
- Lay the prettiest layer to the side for the top.

Filling ingredients:
5 eggs
200 gr sugar
50 gr all-purpose flour (at least officially; Granny left it out)
30 gr unsweetened cocoa powder
the mark of 1 vanilla bean
1/2 l milk

Making the filling:
Cook the ingredients above in a hot water bath until it's really thick. Let it cool out and add
100 gr butter

Decoration:
Cook 200 gr sugar until gold brown (=caramelise). Pour it over the saved cake layer. Let it cool for a few minutes and cut it into as many pieces as the cake is supposed to have with a greased knife before it gets completely hard.

As I said above, the filling didn't really turn out the way I hoped, although it is delicious nonetheless. If I ever bake a Dobos cake again, I'll go for the simple variation of equal amounts of melted dark chocolate and butter stirred together and left to cool and harden.