Doboschtærte

Ingredients for Doboschtærte

Instructions for Doboschtærte

To prepare the Doboschtærte recipe, please follow these instructions:

Stir sugar and butter airy and stir one egg at a time. Mix flour and vanilla sugar, stir the mixture in the dough and stir until the dough is even. Grease the bottom of a spring shape, about 22-24 cm in diameter, and sprinkle with flour. Wipe a thin layer of dough into the bottom. Bake one base at a time at 175 degrees on the middle groove for about 8-9 minutes. In total, there will be 6-7 teams. Loosen the bottoms while they are hot. Mix the sugar, water and tartaric acid into the cream and let it boil. It's done when you can shape a soft ball in cold water. Whip the egg yolks well, put them in the sugar layer and whip until the cream is cold. Add the cocoa and vanilla sugar and the fat during whipping. Mix the sugar and water into the glaze in a thickened saucepan and allow the cook to boil while stirring until it begins to turn brown. It's done when it's breaking. Wide the glaze over the nicest cake bottom and cut fast 16 pieces with a greased knife. Lay the remaining bottles together with cream, cover with the glazed bottom and wide also chocolate cream on the side.