Steps:
- Bake the Layers
- Preheat oven to 180°C (350°F).
- Whisk egg yolks with sugar until pale and fluffy. Add vanilla.
- Beat egg whites to stiff peaks and gently fold into the yolk mixture.
- Sift in flour and baking powder, fold gently.
- Spread thin layers on parchment paper (like for Dobos), and bake each for 6–8 minutes. Aim for 6–8 layers.
- Make the Filling
- Whip the heavy cream with powdered sugar until firm.
- Optionally fold in nuts or a spoonful of fruit preserve for flavor.
- Assemble the Cake
- Layer cake and cream alternately. Chill to firm it up.
- For the fan shape: cut slices and arrange them slightly turned like a handheld fan.
- Glaze
- Melt chocolate and pour over the top or drizzle. Dust with powdered sugar or decorate with sliced nuts.
Would you like a Hungarian-style version with a traditional cream (like vaníliás krém or kávés krém), or one inspired by Dobos torta or Esterházy?