1. Preparation of the bases : Weigh the eggs with yolks into a bowl and heat them with the sugar over steam to 45 °C - this will help them to whip better into a larger volume and create a firmer and more stable foam. Whip for approximately 10 minutes until thick foam. Mix the liquids with the Liana Cake mix twice, alternately.
   
   Mark a circle with a diameter of 24 cm on baking paper and spread 6 layers of dough. Bake at 180 °C in hot air mode for approximately 8-10 minutes . After baking, cut out circles with a diameter of 24 cm from the dough.
2. Preparing the cream: For the cream, prepare the caramel – let the sugar melt into caramel, which we gradually pour over boiling cream 2–3 times and add the butter. Cook briefly, approximately 1–2 minutes, until the mixture is smooth. Then add the cocoa and cinnamon, let it boil and pour over the broken chocolate. Mix until smooth, transfer to a clean container and cover with foil and let it cool. Whip the softened butter into foam and gradually whisk in the cocoa base.
3. Assemble and finish the cake: Spread the cream evenly over 5 layers of dough and smooth the sides. Set aside about 4 tablespoons of the cream for decoration.
   
   For the last sheet, prepare a caramel with butter – caramelize the sugar, add the butter and cook for about a minute, stirring constantly, so that the ingredients combine nicely. Pour it onto the last sheet of dough and cut it with an oiled knife while it is still hot. Let it set.
   
   Spread the cream on top of the meringue cake and arrange the caramel slices.

Good tip: