👩🍳 Instructions
1. Make the sponge layers:
- Preheat oven to 375°F (190°C). Line and lightly grease 6 (or more) round cake pans or bake in batches using the back of a baking sheet lined with parchment.
- Beat egg yolks with half the sugar until pale and thick.
- In a separate bowl, whip egg whites with the rest of the sugar + pinch of salt until stiff peaks form.
- Gently fold the yolks into the whites, then sift in flour and fold until just combined.
- Divide batter into 6 equal parts. Bake each thin layer for 6–8 minutes or until lightly golden. Let cool.
2. Make the buttercream:
- Cream butter until fluffy. Add powdered sugar, vanilla, and salt.
- Beat in melted, cooled chocolate until smooth and rich.
3. Assemble the cake:
- Layer sponge + a thin layer of buttercream, repeating until all are stacked.
- Frost the sides and top with remaining buttercream.
4. Make the caramel topping:
- Line a baking tray and butter a knife or pizza cutter (trust me).
- In a saucepan, melt sugar, water, and lemon juice over medium heat until deep amber.
- Quickly pour onto 1 reserved sponge layer. Immediately score or slice into triangles before it hardens!
- Arrange caramel wedges on top of the cake like a sunburst. 🌞
✨ Serving Vibes:
Serve chilled or at room temp with espresso or black tea. It’s fancy enough for Christmas or birthdays, but honestly, you deserve it on a Tuesday too.
🎥 Video/Content Ideas for You:
- A time-lapse of the layer stacking with dramatic music
- A “crack” moment of the caramel slicing
- Hungarian Grandma Voiceover: “In Hungary, this cake was for royalty. Today, we make it for love.” ❤️🇭🇺
Wanna build a short intro script or a recipe card for your page? I got you! Let’s make this ItsHungarian moment shine like that caramel top!