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Ingredients
For the sponge cake:
- 6 eggs
- 180 g sugar
- 180 g wheat flour
- Lemon zest
For the cream:
- 4 eggs
- 250 g sugar
- 1 packet vanilla sugar
- 100 g chocolate
- 250 g butter
For the caramel topping:
- 200 g sugar
- 20 g butter
- 2 tablespoons lemon juice
Preparation
- Sponge Cake:
- Mix egg yolks and sugar until foamy and add grated lemon zest.
- Beat the egg whites until stiff and fold them alternately with the flour into the yolk mixture.
- Bake six round sheets of sponge cake from the batter.
- Cream:
- In a double boiler, cook the whole eggs, sugar, and melted chocolate, stirring constantly until the mixture is well combined and flows in strands.
- Allow the mixture to cool, then mix in the foamed butter.
- Coat each layer of sponge cake with cream and stack them. Coat the sides of the cake with the remaining cream.
- Caramel Topping:
- In a thick-bottomed pan, heat the sugar over high heat until it turns light brown.
- Remove from heat, add butter and lemon juice, and cook until the caramel melts.
- Cut the sixth layer of sponge cake into 16 equal parts and cover them with hot caramel.
Serving
- Decorate the cake with the cooled caramel pieces. Enjoy your delicious chocolate dessert!