👨🍳 Instructions
1. Make the sponge layers
- Preheat oven to 180°C (350°F).
- Beat egg yolks with half the sugar until pale.
- Add vanilla.
- In another bowl, beat egg whites with salt until soft peaks form, then add remaining sugar and beat until stiff.
- Gently fold egg whites into yolk mixture.
- Fold in flour carefully.
- Spread thin layers of batter on baking sheets (you’ll need about 6–8 thin layers).
- Bake each layer for 6–8 minutes until lightly golden.
- Let cool.
2. Prepare the chocolate buttercream
- Melt chocolate and let it cool slightly.
- Beat butter and powdered sugar until fluffy.
- Add melted chocolate and vanilla.
- Mix until smooth and creamy.
3. Assemble the cake
- Place one cake layer down and spread chocolate cream.
- Repeat layering (leave one layer for the caramel top).
- Cover the sides with remaining cream.
4. Make the caramel top
- Melt sugar in a pan until golden (do not stir too much).
- Add a few drops of lemon juice if desired.
- Quickly pour caramel over the last cake layer.
- Before it hardens, cut into slices (use an oiled knife).
- Let it cool completely.
5. Finish
- Place the caramel-topped slices on top of the cake in a decorative pattern.
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