A classic Hungarian dessert featuring multiple layers of sponge cake filled with rich chocolate buttercream and topped with a shiny caramel layer.
Ingredients
Sponge Cake (6 layers):
- 6 large eggs, separated
- 6 tablespoons sugar
- 6 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 4 oz dark chocolate, melted and cooled
- 1 teaspoon vanilla extract
Caramel Topping:
- ½ cup sugar
- 2 tablespoons water
Directions
- Prepare Sponge Layers:
Preheat oven to 350°F (175°C). Beat egg yolks with half sugar until thick and pale.
Beat egg whites with remaining sugar until stiff peaks form. Fold into yolk mixture, then gently fold in flour.
Divide batter into 6 equal portions. Bake each layer on a greased 9-inch pan for 8–10 minutes. Cool completely. - Make Chocolate Buttercream:
Beat butter and powdered sugar until fluffy. Gradually add melted chocolate and vanilla. - Assemble Cake:
Spread buttercream between each sponge layer. Stack carefully. - Caramel Topping:
Heat sugar and water in a saucepan until golden caramel forms. Quickly pour over top layer and spread evenly. Let set. - Serve:
Chill cake for at least 1 hour before slicing.
Elegant, rich, and a true Hungarian classic! ðŸ‡ðŸ‡º
