Version I:

6 egg yolks

1/2 cup sugar

1 teaspoon orange zest

1/2 cup plus 1 teaspoon flour

5 tablespoons potato flour

(use all-purpose flour if potato is not available)

6 egg whites

Chocolate Buttercream

8 tablespoons vegetable shortening

8 tablespoons unsalted butter,

room temperature

2 cups confectioners' sugar

1/2 cup cocoa powder, sifted

1/2 teaspoon vanilla extract

1/4 cups light corn syrup

1/2 cup heavy cream


Caramel Glaze:

1/4 cup water

1 cup sugar

1 tablespoon butter


Version II:

  • 30 dkg of flour

  • 12 eggs

  • 24 dkg of powdered sugar

  • 1 baking powder

  • 10 dkg margarine

Chocolate cream:

  • 7 eggs

  • 25 dkg of sugar

  • 30 dkg of dessert

  • 5 dkg cocoa powder (without sugar)

  • 50 dkg margarine (room temperature)

  • 20 dkg of powdered sugar


  • 18 dkg of sugar

  • 1 Tablespoon margarine



Version I:

Preheat oven to 350F. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both flours to aerate well and add to the yolk mixture. Beat the egg whites in a separate bowl until they are firm and well peaked. Fold the whipped egg whites into the yolk mixture lightly and quickly. This quantity yields 6 layers.

Spread a thin coating of the mixture in the bottom of a greased and floured 9 1/2-inch spring-form pan and smooth carefully. Bake immediately for about 5 to 8 minutes. Bake 2 layers at a time if you have the pans. When the cakes are lightly browned, turn into a rack and continue with the other layers.


As soon as the filling is finished, set aside the best-looking cake layer for the top, and sandwich the rest together with the chocolate buttercream, spreading it over the top and sides. Brush any loose crumbs off the reserved top layer and lay it on a large sheet of waxed paper.


Chocolate Buttercream: With an electric mixer, beat the shortening and butter together until blended. Turn the mixer down to the lowest setting and gradually add the confectioners' sugar and the sifted cocoa powder. Turn the mixer back up and beat at high speed until light and fluffy, about 2 minutes. Gradually beat in the vanilla and corn syrup until incorporated. Add the cream and refrigerate.


Caramel Glaze:

Add water, sugar, and butter to a saucepan over a high flame. Bring to a boil and cook until golden amber.


Quickly pour the caramel straight over the reserved top layer and smooth it out using a clean and dry long offset spatula. Using a lightly buttered long knife, immediately score the top of the caramel layer into 10 sections, cutting through the caramel glaze, but not through the cake. Leave to cool. Lay the caramel layer on top of the filled cake layers. Do not refrigerate. Store at room temperature.


Version II:

Cut out 8 35 * 40 cm rectangles from baking paper, then draw a 26 cm diameter circle at each center.

Mix the dough in two parts of the dough ingredients. 6 eggs are separated and the proteins are hardened with 6 dkg of sugar.

The yolks are thoroughly bubbled with another 6 dkg of sugar. Pour half of the baking powder into 15 dkg of flour.

Add the yolks and the flour mixture to the foam and mix gently, then finally add 5 dkg of melted margarine and mix gently.

The resulting mass is divided into 4 pieces and placed on 4 baking paper as the paper is drawn. Bake the sheets one by one.

The baking paper is placed on the back of a baking sheet, then baked in a preheated 200C oven for about 8-10 minutes and then cooled. This is how we handle all 4 cards.

The remaining ingredients are also blended in the same way as described above, and we bake another 4 sheets, giving us a total of 8 cards.

For the cream, the whole eggs are cooked with sugar over the steam, stirring constantly, into a thick cream, about 10 minutes, and then added to the finely chopped chocolate, then when the cocoa powder is melted, mix well, then removed from the steam and cooled. The margarine is mixed with powdered sugar foam and added to the chilled chocolate cream and thoroughly mixed with a robot machine.

One of the cards is put aside, the rest is filled with the cream, keeping in mind that it remains on the side of the cake and on the decoration.

In a saucepan melt the sugar at low temperature and then, if golden brown, we pull it out of the fire, add the margarine.

Stir until melted, then flattened to the set-up sheet immediately and smoothed with the required knife and immediately marked on the slices, then cut into slices along the mark after binding.

Put the sugar dough on top of the cake and decorate it with the cream and apply the side to it.