👩🍳 Instructions:
1. Bake the Cake Layers
- Preheat oven to 375°F (190°C). Line baking trays with parchment.
- Beat egg yolks with sugar and vanilla until pale.
- Whip egg whites with a pinch of salt until stiff.
- Fold whites and sifted flour into the yolk mixture gently.
- Spread thin layers (~1/6 of batter) into circles and bake each for 5–7 minutes or until lightly golden.
- Cool completely.
2. Make the Buttercream
- Cream butter and powdered sugar until fluffy.
- Mix in melted chocolate, vanilla, and salt until smooth.
3. Assemble the Cake
- Spread buttercream between each cake layer, stacking as you go.
- Reserve one top layer for the caramel glaze.
4. Make the Caramel Top
- In a saucepan, melt sugar with water and lemon juice until deep amber.
- Quickly pour over the reserved sponge layer and spread evenly.
- Let set, then slice into wedges with an oiled knife.
5. Decorate
- Place caramel wedges on top in a fan shape.
- Pipe remaining buttercream around edges or sides if desired.
🍮 Tip:
Refrigerate before slicing to help it set, but serve at room temperature for the best flavor.
Would you like a simplified or modernized version of this recipe too?
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