Caramel Cake

Cut the sponge cake horizontally into 4 parts. While doing so, thinly slice the bottom or top one and set aside for glazing.

For the dobos sugar, melt sugar and thinly glaze the set aside sponge sheet with an oiled palette (or large, smooth knife) and immediately cut into 14-16 pieces with an oiled large knife. (Once the caramel has hardened, it can no longer be cut).

For the vanilla cream, heat the milk and sugar. Mix egg yolks and vanilla cream powder in a little milk, add and boil down to a vanilla cream. Let it cool down as well.

For the caramel cream filling, stir the vanilla cream until smooth. Stir in caramel mixture with brandy and powdered sugar. Quickly mix in the gelatine, which has been soaked in water and warmed well, and fold in the whipped cream.

Mix the liqueur sugar with brandy and soak the sponge sheets with it.

Fill with the caramel cream, place the cake layers on top of each other and finish with the thin layer. Refrigerate.

Brush the cake with whipped cream and sprinkle the bottom edge with toasted almonds.

Divide into pieces (but do not cut). Pipe a whipped cream rosette on the edge of each division and place the cut caramel sponge pieces diagonally on the rosette.

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