Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Beat egg yolks with ½ cup sugar until pale and thick. Stir in vanilla.
In another bowl, beat egg whites with salt until foamy, then gradually add the other ½ cup sugar and beat until stiff peaks form.
Gently fold yolk mixture into whites, then sift in flour and fold carefully.
Spread thin, even circles (about 9-inch / 23 cm) of batter onto parchment (you’ll need 6).
Bake each layer for 8–10 minutes, until lightly golden. Cool completely.
2. Make the Chocolate Buttercream
Beat butter until fluffy. Add powdered sugar and mix until creamy.
Add melted chocolate, egg yolks, and vanilla; beat until smooth and glossy.
3. Assemble the Cake
Place one sponge layer on a serving platter, spread with buttercream.
Repeat with 5 layers, leaving the top plain for the caramel.
Frost the sides of the cake with remaining buttercream.
4. Caramel Top
In a saucepan, melt sugar with water and lemon juice over medium heat until amber-colored.
Quickly pour over the last sponge layer, spreading evenly.
While still warm, score the caramel-topped layer into wedges using a greased knife.
Let cool, then arrange wedges on top of the cake in a fan pattern.
✨ Serving:
Chill slightly before slicing so the layers set. Serve with coffee or espresso for the ultimate Hungarian experience!
Would you like me to also give you a simplified home-baker version (with fewer layers but same taste), or do you prefer sticking with the traditional 6-layer showpiece?
