For the Dobos slices, beat egg whites until snowy. Beat yolks, sugar, vanilla sugar, salt and lemon zest until foamy.
Fold in beaten egg whites, spread thinly on a baking tray covered with baking paper and bake at medium heat, remove from paper while still warm and cut into strips about 6 cm wide.
Beat butter, sugar and yolks until fluffy, beat in warmed chocolate, spread this cream on the sponge cake strips, leave out the top strip.
Slowly caramelize sugar in a coated pan over low heat, only now stir in the butter and lemon juice.
Immediately spread on the last sponge cake strip with an oiled knife and then cut into cake pieces with the oiled knife. Place them on the sponge cake and then divide the sponge cake strips.
Preparation Tip:
You can still decorate the dobos slices with nuts if you like.
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