- For the sponge cake
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 120 grams Pastry flour
- 80 grams cornstarch
- For the cream
- 250 grams Whipped cream
- Vanilla bean
- 4 eggs
- 100 grams sugar
- 400 grams soft butter
- 100 grams dark Couverture (dissolved in water)
- 1 Tbsp cocoa powder
For the sponge cake, measure all the ingredients accurately. Line the bottom of a springform pan with parchment paper. Beat the yolks with half of the sugar and the vanilla sugar until light and fluffy. Whip the egg whites until almost stiff. Sprinkle the remaining sugar and continue to whip until stiff and glossy. Fold the egg whites into the egg yolks. Combine the flour with the cornstarch and fold into the eggs.
Transfer the batter into the prepared springform pan. Smooth the surface and bake in a preheated oven at 175°C (approximately 350°F) for 25-30 minutes.
Remove the cake from the oven and let cool slightly. Run a thin knife around the edge of the pan and turn out onto a wire rack. Let cool and let rest for at least 2 hours.
For the cream, beat the yolks with the sugar until creamy over a pot of simmering water. Beat in the cold water. In a separate bowl, beat the butter until light and fluffy, for about 15 minutes. Stir the vanilla into the butter. Add the eggs and sugar to the butter.
Cut the cake into six thin slices.
Mix the vanilla buttercream with the chocolate and cocoa powder. Spread on each layer and stack, leaving one layer to the side.
For the caramel, cook the sugar to a golden caramel in a small saucepan. Add the butter, stirring constantly. Pour the caramel over the cake that was set aside.
Before the caramel cools and solidifies, cut the caramel cake layer with a greased knife.
To serve, cut the cake into pieces and place a caramel slice on top of the cake for garnish.