👩🍳 Instructions
1. Make the Sponge Layers
- Preheat oven to 180°C (350°F).
- Beat egg whites with salt until soft peaks form.
- Gradually add sugar, beating to stiff peaks.
- Add egg yolks and vanilla, mix gently.
- Fold in sifted flour carefully.
👉 Divide batter into 6–7 thin layers:
- Spread thin circles (20–22 cm) on parchment
- Bake each layer 6–8 minutes until lightly golden
- Cool completely
2. Prepare Chocolate Buttercream
- Melt chocolate and let cool slightly.
- Beat butter and powdered sugar until fluffy.
- Add egg yolks and vanilla.
- Mix in melted chocolate until smooth and creamy.
3. Assemble the Cake
- Stack layers, spreading buttercream evenly between each.
- Cover sides and top (except one layer reserved for caramel).
4. Make the Caramel Top
- Melt sugar with lemon juice until golden amber.
- Quickly pour over the reserved sponge layer.
- Before it hardens, cut into wedges using a greased knife.
5. Final Decoration
- Place caramel wedges on top in a fan pattern
- Chill cake for at least 1–2 hours before serving
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