Preheat the oven to 400°F (200°C) and position the rack in the upper third of the oven.
Butter a large 13″ x 17″ (33cm x 45cm) baking sheet and line it with parchment paper, buttering the paper as well.

Beat the egg yolks with 1/3 cup (65g) confectioner’s sugar and vanilla extract until the mixture is pale and thick.

In another bowl, beat the egg whites until soft peaks form and add the remaining confectioner’s sugar. Beat until stiff peaks form.

Fold the egg whites into the egg yolks, adding one quarter of the whites to loosen the mixture.

Gently fold in the flour and salt.

Pour the mixture onto the prepared baking sheet and bake for 5 minutes, or until the cake is elastic to the touch and lightly golden around the edges.
Remove from the oven and let cool.

Using a 4.5″ (11cm) round cutter, cut out 6 circles and reserve.

Chocolate buttercream:
In a stainless steel bowl, whisk the eggs and sugar.
Place the bowl over a saucepan of simmering water and beat with an electric mixer until the mixture reaches 149°F (65°C).
Add the melted chocolate and once the mixture has cooled, beat with an electric mixer until cooled.
Add the softened butter and continue beating until smooth.
Refrigerate the buttercream while preparing the caramel glaze.

Caramel glaze:
Cut one of the cake circles into 8 equal parts and place on a silicone mat.

Combine the sugar, water, and lemon juice in a small saucepan.
Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
Cook until the sugar turns amber.

Pour the caramel evenly over the cake pieces and let cool.
Using a greased knife, separate the caramelized cake pieces.

Assembly:
Using a round cutter of the same diameter as the one used for the cake, place a cake round on a serving plate.
Cover with 2 tablespoons of chocolate buttercream.
Repeat the layers, finishing with the caramelized cake pieces.
Smooth the buttercream on the sides and cover with sliced almonds and violets on top.