Description
A classic Hungarian layered cake made with light sponge layers, rich chocolate buttercream, and a crisp caramel topping for an elegant dessert.
Ingredients
- 6 large eggs, separated
- 150 g granulated sugar
- 150 g all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 200 g unsalted butter, softened
- 150 g powdered sugar
- 120 g dark chocolate, melted
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract (for buttercream)
- 150 g granulated sugar (for caramel)
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 180°C and prepare baking trays.
- Whisk egg yolks with half the sugar until pale, then add vanilla.
- Beat egg whites with salt, gradually adding remaining sugar until stiff peaks form.
- Fold egg whites into yolk mixture, then fold in flour gently.
- Spread batter into thin circles and bake 6–8 minutes until golden.
- Cool layers completely.
- Beat butter until fluffy, then add powdered sugar and cocoa.
- Mix in melted chocolate and vanilla until smooth.
- Layer sponge with buttercream, leaving top layer plain.
- Cook sugar, water, and lemon juice until amber caramel forms.
- Pour caramel over top layer and score into slices quickly.
- Place caramel layer on cake and coat sides with buttercream.
- Let rest for a few hours before serving.
Notes
- Work quickly with caramel as it hardens fast.
- Fold batter gently to keep it airy.
- Let cake rest for best flavor development.
- Use a sharp knife for clean slicing.
- Store at room temperature or refrigerate.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
