The first step to prepare a perfect Dobos Cake is to make the cookie dough discs.

Divide the yolks from the whites and place them in two different bowls.

Pour 100 g of granulated sugar into the egg whites and whip them with the mixer or a planetary mixer, until the mixture is firm and creamy.

Once the egg whites have been whipped, put them aside in the refrigerator, so that they do not come apart.

In the bowl with the egg yolks, pour the remaining 100 g of sugar and start whipping them until the mixture is light and fluffy.

Cut the vanilla pod with the blade of a knife and remove the seeds, adding them to the mixture of egg yolks and sugar.

Continuing to whip with the planetary mixer or with the electric whisk, add the butter at room temperature in spoons, in order to mix it a little at a time.

Stir the mixture again on medium speed and stir in all the butter.

Turn off the mixer or the planetary mixer. Add the whipped egg whites to the mixture and mix gently with a spatula from bottom to top, so as not to disassemble everything.

Mix the 00 flour and the starch, sifting them directly onto the bowl. Incorporate the flours with the mixture with the help of a spatula or a whisk, mixing from bottom to top.

Transfer the dough into a pastry bag or a syringe for sweets and line a baking tray with a sheet of baking paper. On this place an 18 cm diameter pastry ring.

Create the 8 discs by squeezing about 100 g of dough into the ring, one disc at a time

Cook each disc in a preheated static oven at 200 ° for about 5 minutes.

Remove the disc from the oven and remove it from the ring with the help of a kitchen shovel.

Proceed with the preparation of all 8 discs.

Allow the discs to cool completely on a wire rack.

While the biscuit dough discs cool, prepare the chocolate buttercream following our recipe.

Now transfer the chocolate buttercream into a pastry bag, keeping some aside to make the final decoration.

Place the first disc of biscuit dough on a serving plate and cover it with a layer of chocolate buttercream.

Place another disc on the cream and continue with the same operation alternating a layer of cream and a disc of cookie dough, to create 7 layers of cookie dough. Leave one of the discs aside, which will be used in the final decoration.

Cover the cake entirely with the chocolate buttercream, leveling it with the blade of a knife or a pastry spatula.

Side the cake with the chopped hazelnuts.

With the tip of a knife lightly cut the top of the cake, to form 16 wedges.

With the remaining chocolate butter cream, create 16 tufts in correspondence with the wedges, using a sac-à-poche with a star-shaped nozzle.

Keep the cake in the refrigerator.

Prepare the caramel following our recipe.

Divide the disc of cookie dough kept aside into 16 wedges.

Pour the caramel over the wedges, using a teaspoon and covering the entire surface. The caramel will solidify in about 2 minutes.

Take the cake from the refrigerator and place the caramelized wedges on the cake, in correspondence with the previously drawn lines.

Create a last larger tuft in the center of the cake.

Keep the Dobos cake in the refrigerator for at least 1 hour before serving.