Instructions
1. Sponge Layers
- Preheat oven to 350°F (175°C). Grease and line several baking sheets with parchment.
- Beat egg yolks with half the sugar until pale and thick. Add vanilla.
- In a separate bowl, whip egg whites with salt until soft peaks form, then add remaining sugar and beat to stiff peaks.
- Gently fold yolk mixture into whites, then sift in flour and fold carefully.
- Spread thin circles (about 9 inches wide) of batter onto lined pans. Bake each for 8–10 minutes until golden. Cool.
(You’ll need 6 thin layers; trim for evenness.)
2. Chocolate Buttercream
- Melt chocolate and let it cool slightly.
- Beat butter until fluffy, add powdered sugar gradually, then egg yolks and vanilla.
- Mix in cooled melted chocolate until smooth and silky.
3. Assembly
- Place one sponge layer on a serving plate. Spread with buttercream. Repeat, stacking until 5 layers are filled.
- Cover sides with buttercream, smoothing neatly.
- Chill cake slightly before topping.
4. Caramel Top (Signature Finish)
- Place last sponge layer on parchment.
- In a saucepan, melt sugar with water and lemon juice until golden amber.
- Quickly pour over sponge and spread evenly. With a butter-greased knife, score into 12 wedges before caramel hardens.
- Once set, arrange caramel wedges on top of cake like a fan.
✨ Serving
- Traditionally served in slim slices with coffee.
- Best made a day ahead so the flavors settle beautifully.
Would you like me to also give you a shortcut version (fewer layers, easier buttercream) that keeps the Hungarian flavor but is much simpler to make at home?