Dobos Torte

Preparation

1. Step 1

   Preheat the oven to 350°F. Butter three 8-by-2-inch round cake pans, and line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together the flours, baking powder, and salt.

   Step 2

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar on medium-high speed until light and fluffy, 3 to 4 minutes; scrape down sides of bowl as needed. Add egg yolks, one at a time, and beat to combine. With mixer on low, add reserved flour mixture in three parts, alternating with the milk and beginning and ending with flour; scrape down the sides of the bowl as needed.

   Step 3

   In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Add about a third of the egg-white mixture to the reserved batter, and gently fold in with a rubber spatula. Gently fold in the remaining egg whites.

   Step 4

   Divide batter evenly among prepared pans; spread to smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Transfer to a wire rack to cool for 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let them cool completely, top sides up. Meanwhile, in a clean bowl with a clean whisk attachment, whip cream until soft peaks form. Cover and refrigerate until ready to use.

   Step 5

   Using a serrated knife, trim tops of cakes so surfaces are level, if necessary. Slice each cake horizontally into three equal layers. Place 2 cups Chocolate Swiss Meringue Buttercream in a medium bowl. (Set aside remaining buttercream.) Using a rubber spatula, fold in the whipped cream to lighten. Place one layer on a cake stand or serving plate; spread 1/3 cup of the lightened buttercream in an even layer. Repeat with remaining layers and lightened buttercream to make 9 layers.

   Step 6

   Spread a thin layer of reserved Chocolate Swiss Meringue Buttercream over the top and sides of cake to seal in crumbs. Refrigerate until frosting is firm, about 30 minutes. Spread cake with the remaining buttercream, making smooth strokes with an offset spatula. Refrigerate until frosting is firm, at least 30 minutes or up to 2 days, covered with a cake dome. When ready to serve, arrange Caramel Dots around the sides of the cake in a decorative pattern. Arrange the Caramel Sticks on top of the cake.

2. Caramel Sticks and Dots

   Step 7

   Lightly coat the underside of a rimmed baking sheet with cooking spray; place it, coated side up, on a work surface covered with parchment paper. Place a nonstick baking mat (such as Silpat) on the work surface.

   Step 8

   In a medium heavy-bottom saucepan, combine sugar, 1/4 cup water, and the lemon juice. Cook over high heat until sugar just begins to turn light golden around the edges, about 8 minutes. (The caramel will continue cooking in the pan, so watch the color carefully.) Immediately remove from heat, and swirl gently to color evenly. Let stand until caramel has thickened and cooled slightly, about 8 minutes.

   Step 9

   To make sticks, use a metal spoon to drizzle caramel in strips across the inverted baking sheet, using quick zigzag movements. Let stand until firm, about 5 minutes. Using a knife or kitchen shears, trim the ends so they are straight.

   Step 10

   To make dots, drop spoonfuls of caramel to form rounds, ranging in size from 1 to 1 1/4 inches, onto the baking mat; let stand until firm, about 5 minutes. Once firm, remove with a small offset spatula.

3. Caramel Sticks and Dots how-to

   Step 11

   Hot caramel is drizzled onto an inverted baking sheet to make thin sticks that will decorate the top of the torte. Dots for the cake’s sides are created by spooning caramel into rounds on a nonstick baking mat.