Quick Recipe Version (TL;DR)
Quick Ingredients
- Sponge layers: 6 large eggs (separated), 3/4 cup (150 g) sugar, 1 cup (120 g) cake flour, 2 tbsp (16 g) cornstarch, 3 tbsp (45 g) unsalted butter (melted), 1 tsp vanilla, pinch salt
- Chocolate buttercream (Swiss meringue): 5 large egg whites (150 g), 1 cup (200 g) sugar, 1 1/2 cups (340 g) unsalted butter (room temp), 6 oz (170 g) dark chocolate (melted & cooled), 2 tbsp cocoa powder, 2 tsp vanilla, 1/4 tsp salt, 1 tsp espresso powder (optional)
- Caramel top: 1 cup (200 g) sugar, 1/4 cup (60 ml) water, 1 tsp lemon juice, 1 tsp unsalted butter; neutral oil for knife/spatula
- Crisp wafer sides (almond tuiles): 1 large egg white (30 g), 1/4 cup (50 g) sugar, 1/4 cup (35 g) all-purpose flour, 1/4 cup (30 g) finely ground almonds, 2 tbsp (30 g) unsalted butter (melted), 1/2 tsp vanilla, pinch salt
- Optional syrup: 1/4 cup (60 ml) water, 3 tbsp (38 g) sugar, 1 tbsp dark rum
Do This
- 1) Heat oven to 400°F (200°C). Trace seven 8-inch circles on parchment; flip sheets. Grease lightly.
- 2) Make sponge: whip yolks with half the sugar; whip whites with remaining sugar to medium-stiff peaks. Fold together with sifted flour/cornstarch, then fold in butter/vanilla/salt.
- 3) Spread thinly within traced circles (about 95–100 g batter each). Bake 6–8 minutes until light golden. Cool; trim to neat 8-inch rounds. Reserve the best for the caramel top.
- 4) Buttercream: warm whites and sugar over simmering water to 160°F (71°C), whip to stiff glossy meringue. Beat in butter, then vanilla, salt, cocoa, espresso, and cooled melted chocolate.
- 5) Wafer sides: bake almond tuile rectangles (1 × 3 inches) at 325°F (165°C) for 7–9 minutes; cool crisp.
- 6) Caramel: cook sugar, water, lemon to deep amber (340°F/171°C). Stir in butter. Pour over reserved sponge; oil knife, score into 12 wedges, then cut through.
- 7) Assemble: stack 5–6 layers with 1/2 cup buttercream each; crumb-coat and chill. Finish with smooth coat, press wafers around sides, pipe rosettes, arrange caramel wedges in a fan. Chill 1 hour before slicing.
Why You’ll Love This Recipe
- Iconic Hungarian showstopper: feather-light sponge, silky chocolate buttercream, and a glossy caramel crown.
- Clear, home-cook-friendly method for thin, even layers without special pans.
- Crisp almond wafer sides add texture, elegance, and satisfying crunch.
- Make-ahead components so the final assembly is calm and confident.
Grocery List
- Produce: 1 lemon
- Dairy: Unsalted butter (2 sticks plus 3 tbsp), 11 large eggs
- Pantry: Granulated sugar, cake flour, all-purpose flour, cornstarch, dark chocolate (at least 60–70% cacao), cocoa powder, vanilla extract, espresso powder (optional), ground almonds, salt, neutral oil, dark rum (optional)
Full Ingredients
For the Sponge Layers (7 thin rounds; 1 reserved for caramel top)
- 6 large eggs, separated (room temperature)
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup (120 g) cake flour
- 2 tbsp (16 g) cornstarch
- 3 tbsp (45 g) unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- Pinch fine salt
Chocolate Swiss Meringue Buttercream
- 5 large egg whites (about 150 g)
- 1 cup (200 g) granulated sugar
- 1 1/2 cups (340 g) unsalted butter, room temperature and cubed
- 6 oz (170 g) dark chocolate (60–70%), melted and cooled to about 90°F (32°C)
- 2 tbsp unsweetened cocoa powder
- 2 tsp pure vanilla extract
- 1/4 tsp fine salt
- 1 tsp espresso powder (optional, amplifies chocolate)
Crisp Wafer Sides (Almond Tuiles)
- 1 large egg white (30 g)
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 g) unsalted butter, melted
- 1/4 cup (35 g) all-purpose flour
- 1/4 cup (30 g) finely ground almonds
- 1/2 tsp vanilla extract
- Pinch fine salt
Caramel Fan Top
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tsp lemon juice
- 1 tsp unsalted butter
- Neutral oil for greasing knife and spatula
- Reserved sponge disc (the neatest one)
Optional Rum Syrup (for brushing layers lightly)
- 1/4 cup (60 ml) water
- 3 tbsp (38 g) granulated sugar
- 1 tbsp dark rum
Step-by-Step Instructions
Step 1: Prep pans and trace layer guides
Heat the oven to 400°F (200°C). On two sheets of parchment, trace seven 8-inch (20 cm) circles using a cake pan or plate; flip the parchment so the pencil is underneath and place on two rimmed baking sheets. Lightly grease the traced circles.
Gather an offset spatula, two mixing bowls, a stand mixer or hand mixer, and a wire rack. Have a round cutter or the 8-inch pan handy to trim layers for clean edges.
Step 2: Make the feather-light sponge batter
Whisk the egg yolks with half the sugar (about 75 g) until pale and thick, 2–3 minutes. In a clean bowl, whip the egg whites with a pinch of salt to soft peaks, then slowly rain in the remaining sugar and whip to medium-stiff, glossy peaks.
Sift the cake flour and cornstarch together. Fold one-third of the meringue into the yolks to loosen, then gently fold in the remaining meringue. Sprinkle the flour mixture over the foam in two additions, folding lightly to avoid deflating. Drizzle in the melted butter and vanilla around the bowl’s edge and fold just to combine.
Step 3: Spread thin rounds and bake
Divide batter into seven equal portions (about 95–100 g each). Spread each portion within a traced circle into a very thin, even round—aim for about 1/8 inch (3 mm) thick.
Bake two sheets at a time for 6–8 minutes, rotating once, until lightly golden at the edges and just set. Slide parchment onto racks to cool 3 minutes, then trim to precise 8-inch rounds using the pan as a guide. Cool completely. Choose the most even, prettiest disc to reserve for the caramel top.
Step 4: Make the chocolate Swiss meringue buttercream
Place egg whites and sugar in a heatproof mixer bowl. Set over a pot of barely simmering water and whisk constantly until the mixture reaches 160°F (71°C) and the sugar is dissolved, 3–5 minutes. Transfer to the mixer and whip on high until glossy, stiff, and the bowl feels cool to the touch, 6–8 minutes.
With the mixer on medium, add butter a tablespoon at a time. It may look curdled—keep beating until smooth. Beat in vanilla, salt, cocoa, and espresso powder (if using). Stream in the melted chocolate (cooled to about 90°F/32°C) and beat until silky.
Step 5: Bake the crisp almond wafer sides (tuiles)
Reduce oven to 325°F (165°C). Whisk egg white and sugar just to dissolve. Stir in melted butter and vanilla, then whisk in flour, ground almonds, and a pinch of salt. Rest 5 minutes.
Spread 1 × 3 inch (2.5 × 7.5 cm) thin rectangles on a parchment-lined sheet (use a small offset for evenness). Bake 7–9 minutes until edges are deep golden and centers pale gold. Slide parchment to a rack and let wafers firm 1 minute, then transfer to cool completely. Bake 24–28 wafers to encircle the cake (extras for insurance). Store airtight until assembly.
Step 6: Make the burnished caramel top
Place the reserved sponge disc on a parchment-lined, lightly oiled surface. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil without stirring; wash down any sugar crystals with a wet pastry brush. Cook to deep amber, 340°F (171°C). Off heat, stir in butter.
Quickly pour caramel over the sponge disc and spread thin with a lightly oiled offset spatula. While still pliable, oil a sharp knife and score into 12 wedges, then cut through fully. Keep pieces separated slightly as they cool completely.
Step 7: Stack and fill the torte
Optional: make a quick syrup by simmering water and sugar; cool and stir in rum. Place the first sponge on an 8-inch cake board. If using syrup, brush very lightly—these layers are thin and should not be saturated.
Spread about 1/2 cup (115 g) buttercream evenly over the layer, edge to edge. Repeat with 4–5 more layers (using 5–6 layers total for the body), keeping sides straight. Reserve enough buttercream for the exterior and piping (about 1 1/2 cups). Apply a thin crumb coat and chill 20 minutes.
Step 8: Finish with wafer sides and the caramel fan
Apply a smooth final coat of buttercream to the sides and top. Press almond tuiles vertically around the sides to encircle the cake in a crisp wafer collar. Pipe 12 small rosettes along the back half of the top edge.
Create the caramel fan by tucking the caramel wedges into the rosettes at a slight angle so they overlap in a graceful fan. Chill at least 1 hour to set. Slice with a hot, dry knife, pressing down through the caramel before pulling the slice free.
Pro Tips
- Weigh your batter so each sponge round is even; thin layers bake and stack more cleanly.
- Buttercream troubleshooting: if it looks curdled, keep whipping; if soupy, chill 10 minutes and whip again.
- For the caramel top, oil your knife and work swiftly—score first, then cut through as it firms.
- Keep wafers crisp by storing airtight with a silica packet; attach them shortly before serving on humid days.
- Warm your knife under hot water, wipe dry, then slice for clean layers and intact caramel.
Variations
- Classic nut sides: skip wafers and press toasted, finely chopped hazelnuts or almonds into the buttercream.
- Mocha buttercream: add 1–2 tbsp strong espresso or 1 tsp coffee extract to the buttercream.
- Hazelnut sponge: replace 1/4 cup (30 g) of the cake flour with very finely ground hazelnuts.
Storage & Make-Ahead
Assembled torte keeps refrigerated, covered, for 3 days; bring to cool room temperature (30–45 minutes) before serving. Sponge rounds can be baked and frozen (well-wrapped) for up to 1 month. Buttercream keeps refrigerated 1 week or frozen 1 month; bring to room temp and re-whip. Almond wafers keep airtight for 3–4 days; add to the cake the day you serve to preserve crispness. The caramel fan is best made the day of assembly.
Nutrition (per serving)
Approximate for 1 of 12 slices: 600 calories; 38 g fat; 60 g carbohydrates; 8 g protein; 180 mg sodium; 3 g fiber; 45 g sugars.
