A legendary Hungarian dessert—thin sponge cake layers with rich chocolate buttercream, topped with a signature caramel layer. Elegant and indulgent!
Ingredients
Sponge Cake Layers (6–7 layers)
6 large eggs, separated
6 tbsp sugar (for egg yolks)
6 tbsp sugar (for egg whites)
6 tbsp all-purpose flour
2 tbsp cocoa powder (optional, for some layers)
Pinch of salt
Chocolate Buttercream
1 cup unsalted butter, softened
1 cup powdered sugar
4 tbsp cocoa powder
2–3 tbsp milk
Caramel Topping
½ cup sugar
2 tsp water
1 tsp butter
Instructions
Bake Sponge Layers
Preheat oven to 350°F (180°C).
Beat egg yolks with sugar until pale.
Whip egg whites with sugar and salt until stiff peaks form.
Gently fold yolks and whites together, then sift in flour (and cocoa if desired).
Spread thinly on parchment-lined baking sheets. Bake 5–7 minutes until lightly golden. Repeat for all layers.
Prepare Chocolate Buttercream
Beat butter with powdered sugar, cocoa, and milk until smooth and creamy.
Assemble Cake
Layer sponge sheets with chocolate buttercream between each layer.
For the top layer, make caramel: heat sugar and water until golden, stir in butter, and pour over the top layer. Allow to set.
Chill & Serve
Chill 2–3 hours before slicing. Serve in thin slices due to richness.
💡 Tip: Use a sharp knife and warm slightly before cutting the caramel top to prevent cracking.
I can also make a short, easy-to-follow version for Facebook or video sharing if you want—it’s perfect for engaging viewers with this famous Hungarian cake. Do you want me to do that?
