In Hungary, a cake like the dubash or the pu’nch wasn't prepared often. With no electric mixers, it took work to beat those 12 egg whites until they were stiff, and whisk, then fold everything together to form the perfect, fluffy batter. A smooth, lump-free chocolate cream also took a lot of arm muscle to get to just the right consistency. And even then, the dubash was only six layers, not the 18 that we are making in this recipe – Victora Dwek.
Yields one 9-inch cake