How to make
Beat the yolks of the 6 eggs with the sugar into a light, bright foam. Gradually add the egg whites, that you've beaten to a hard snow and then add the sifted flour.
Divide the dough into 6 balls for 6 six layers. Roll out the dough on a greased and sprinkled with flour baking form, into thin sheets, and bake.
Once cooled, smear 5 of the layers with cream and stack them atop one another. Pour a golden brown caramel over the sixth layer, which is made as follows: melt 2/3 cup (150 g) of granulated sugar in a pan. With a knife smeared with butter, cut the 6th layer into the desired number of pieces and put them on the prepared cake, lift every little corner and smear the bottom with the prepared cream.
Preparing the cream: Beat 4/5 cup (200 g) of powdered sugar, chocolate and 5 eggs in a water bath to thickening, remove the cream and leave it to cool, while occasionally stirring. Add the cooled mixture in several lots to 4/5 cup (200 g) of beaten butter, add the vanilla sugar and beat everything together until you get a light cream.
