Ingredients
-
9 Egg Whites
-
8 Egg Yolks
-
1 cup White sugar
-
1/4 cup Milk
-
1 tablespoon Lemon Zest
-
1 pinch Salt
-
1 1/2 teaspoons Vanilla Extract
-
1 1/2 cups All-Purpose Flour
-
1/2 tablespoon Shortening
-
1 recipe Chocolate Buttercream
Directions
Steps
|
1
Done
|
Set oven temperature to 400 F (205 C). Two 10-inch cardboard circles should be prepared. Grease a 9-inch springform pan well with soft butter, then lightly dust with flour. |
|
2
Done
|
After beating the egg whites until foamy, slowly stir in 1 cup of sugar. Beat until soft peaks form. Beat the yolks with the milk, vanilla, peel from the lemon, and salt in a separate bowl. Add this to the egg whites and fold. Fold the flour into the egg mixture after sifting it in. |
|
3
Done
|
Pour 1 and a third cups of batter into the ready pan. Bake for 5 to 9 minutes, or until cake starts to take on little brown spots. After taking the cake out of the oven, use a spatula to remove the layer from the pan. After giving the cake a gentle flouring, put it on a cooling rack. Grease the pan once again, and continue in this manner until all of the batter has been used—roughly six times. After sandwiching the layers between wax paper, wrap them in a cloth. For a few hours, chill the layers. Prepare the buttercream chocolate. |
|
4
Done
|
Arrange the chilled layers with the buttercream on top of one of the cardboard rounds. To ensure a good seal, start with one layer, cover with buttercream, and then push down on another layer. Keep going like this with the other layers, save one for now. Put the cake and the leftover buttercream in the refrigerator for at least six hours after wrapping it in plastic. After applying some shortening grease to the other ring of cardboard, stack the last layer on top of it. |
|
5
Done
|
In a nonstick skillet set over medium heat, add 1 cup sugar. Let the sugar heat until it appears melted and browned around the edges. Start using a wooden spoon to stir. Cook the sugar until it becomes smooth and amber in color. Using an oiled knife, carefully distribute the caramel to the edges after pouring it over the top of the final layer. With a sharp knife, quickly score the caramel's top into sixteen wedges. After letting it cool down a little, use the knife to make any more indents. Transfer the layer to a sugar-dusted surface and let the caramel cool fully. |
|
6
Done
|
Cover the cold torte with another layer of buttercream and place the caramel round on top. Use the remaining buttercream to frost the sides. Before serving, cool the torte. |
