Ingredients (8–10 servings)
Sponge layers (6 thin layers):
- 6 large eggs (separated)
- ¾ cup (150 g) sugar
- 1 tsp vanilla
- 1 cup (125 g) all-purpose flour
- Pinch of salt
Chocolate buttercream:
- 200 g (7 oz) dark chocolate (melted, cooled)
- 1 cup (225 g) unsalted butter, room temperature
- ¾ cup (150 g) powdered sugar
Caramel topping:
- ½ cup (100 g) sugar
- 1 tsp lemon juice (optional)
Instructions
1. Make sponge layers
- Preheat oven to 350°F (180°C).
- Beat egg yolks with half the sugar and vanilla until pale.
- Beat egg whites with salt; gradually add remaining sugar and whip to stiff peaks.
- Gently fold whites into yolk mixture.
- Sift in flour and fold carefully.
- Spread thin circles (about 8–9 inches / 22 cm) on parchment.
- Bake each layer 6–8 minutes until lightly golden. Cool completely.
2. Make buttercream
- Beat butter until fluffy.
- Add powdered sugar and mix well.
- Slowly mix in cooled melted chocolate until smooth.
3. Assemble
- Place first layer on a plate.
- Spread thin layer of chocolate buttercream.
- Repeat with remaining layers (leave one layer plain for caramel top).
- Cover sides with buttercream.
4. Caramel top
- Melt sugar in a pan over medium heat until amber.
- Quickly pour over the reserved cake layer and spread evenly.
- Before fully hard, score into wedges with a buttered knife.
- Let set, then place wedges on top of cake.
Chill slightly before serving.
Classic decoration: arrange caramel wedges slightly angled on top.
Enjoy this famous Hungarian classic! 🇭🇺
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