Preheat oven to 375°F (190°C). Grease and line 7–8 round cake pans (or bake in batches using a 9-inch pan).
In a bowl, beat the egg yolks, sugar, and vanilla until pale and thick.
In a separate bowl, beat the egg whites with salt until stiff peaks form.
Gently fold the egg whites into the yolk mixture.
Sift in the flour and fold gently until incorporated.
Divide the batter into thin, even layers (about ¼ inch thick).
Bake each layer for 5–7 minutes or until lightly golden. Let cool.
2. Prepare the Chocolate Buttercream
In a bowl, beat the butter until fluffy.
Add powdered sugar, cocoa powder, and vanilla. Mix well.
Pour in the melted chocolate and blend until smooth.
Add the heavy cream to achieve a silky consistency.
3. Assemble the Cake
Spread a thin layer of chocolate buttercream between each sponge layer.
Stack them evenly, reserving one layer for the caramel topping.
Cover the cake with a thin layer of buttercream.
4. Make the Caramel Topping
In a saucepan, heat sugar, water, and lemon juice over medium heat until golden brown.
Remove from heat and stir in the butter.
Pour the caramel over the reserved sponge layer and quickly spread it evenly.
Use a greased knife to slice the caramel layer into triangles before it hardens.
5. Finish the Cake
Arrange the caramel triangles on top of the cake in a fan shape.
Chill for 1 hour before serving.
Enjoy!
This elegant, crispy-on-top, creamy-in-the-middle cake is perfect for special occasions! Would you like a variation, such as a coffee-flavored buttercream or nutty layers? 😊
