Dobos torte (Tarte Dobos)

Instructions

1. Preheat the oven to 180 °C. Separate the whites from the yolks, then whisk the yolks with 180 g of sugar until pale and foamy.
2. Beat the whites into stiff peaks with a pinch of salt. Gently fold them into the yolks, then sprinkle in the flour mixed with the baking powder, without packing it down.
3. Divide the batter into 6 rounds of 20 cm on buttered baking paper (or bake them one by one in a tin). Bake 6 to 8 minutes per round until golden and springy. Let cool.
4. For the cream, melt the chocolate in a bain-marie. In a bowl, beat the softened butter with the icing sugar and the seeds of the vanilla pod, then add the warm chocolate and mix until smooth.
5. For the caramel, heat 150 g of sugar with the lemon juice in a pan without stirring, until you get a golden amber caramel.
6. Spread a thin layer of cream over each round, keeping the nicest one for the top. Stack the first 5 rounds, lightly brushing with rum if you like, then finish with the sixth round left bare.
7. Spread the still-warm caramel over the top and mark lines with an oiled knife to cut 12 slices before it hardens.
8. Refrigerate for at least 4 hours before serving, so the layers hold together and the cream firms up.