- 125g Plain Flour
- 4 Eggs
- pinch of Salt
- 150g Caster Sugar
- 200g Butter Cream (flavoured with 100g Plain Chocolate)
- 125 Loaf Sugar
- 150ml Water
- Crushed Caramel (optional)
- Chocolate Butter Cream (for Rosettes)
- Grated Chocolate (optional)
- Prepare 6 baking sheets by brushing them with melted lard or oil and dusting lightly with flour, then mark an 8-inch circle on each one. Set oven at 1750C, Gas Mark 5.
- Sift the flour with the salt.
- Break the eggs in a bowl, add the sugar, place bowl over a pan of hot water on gentle heat and whisk mixture until it is thick and white. Remove bowl from the heat and continue whisking until it is cold.
- Lightly fold the flour into the mixture, using a metal spoon. Divide mixture into 6 portions and spread each over a circle on the prepared sheets. Bake in a pre-set moderate oven for about 5-6 minutes.
- Trim each round with a sharp knife while still on the baking sheet, then lift onto a wire rack to cool. Take 1 round, lay it on an oiled sheet ready to coat with the caramel.
- Prepare Caramel - melt the sugar in water over very low heat without boiling. When completely dissolved increase the heat and cook it rapidly to a rich brown caramel. Pour this at once over the single cake round and when the caramel is just about set, mark it into portions with an oiled knife and trim edges. Sandwich the six rounds together with chocolate buttercream, putting the caramel covered round on top. Spread the sides with more buttercream and press round crushed caramel or grated chocolate. Pipe a rosette of buttercream on each portion.