How to make
Beat the milk for the layers with 1 cup of powdered sugar. Add the eggs, baking soda, oil and mix well. Start adding flour to the mixture - you need to get a dough similar to one for phyllo pastry, that can be rolled out with a rolling pin. Roll out 4-5 layers with a thickness of about 1/4″ (0.5 cm). Bake in a baking dish, which you've sprinkled with a little oil and flour in a preheated 390°F (200 °C) oven.
To prepare the cream, beat 4 eggs with the milk and 1 cup crystal sugar. To this mixture, add the butter, melted and whipped with the powdered sugar. Put the mixture on the stove and while stirring continuously, add the flour. Stir the cream until it thickens (if necessary, add a little more flour).
Remove the thickened cream from the heat and add the rum. Divide it into 2 parts and add the cocoa to one of them. Stack the cake by alternating between cream and layer, finishing off with the light cream.
Caramelize 4 tbsp sugar in a thin layer in a baking dish with a flat and smooth bottom, smeared with a little butter. Allow the caramel to cool completely and then crush it with a knife or blunt object.
Decorate the Dobush cake with the caramel or make a decoration of your choice - use dried fruits, nuts or grated chocolate. Serve the cake the next day.
