Dobos Cake

Preheat your oven to 400 degrees F (205 degrees C). Prepare two 10-inch cardboard circles in advance. Grease a 9-inch springform pan generously with soft butter, and dust it evenly with flour.

Whisk the egg whites until they become frothy, then gradually add 1 cup sugar and continue whisking just until the mixture reaches soft peaks. In a separate bowl, beat the egg yolks together with milk, lemon peel, vanilla extract, and salt. Combine this mixture with the egg whites and sift in some flour to help bind everything together. Fold gently.

Pour 1 1/3 cups of batter into the prepared pan and bake for about 5 to 9 minutes, or until you notice small brown spots starting to appear on the cake. Remove the cake from the oven and carefully remove it from the pan using a spatula. Dust the cake lightly with flour, then place it on a wire rack to cool.

Grease the pan again and repeat this process until you've used up all of the batter, approximately 6 times more. Place each layer between wax paper and cover it with a towel to keep it fresh. Chill the layers in the refrigerator for several hours.

Make the Chocolate Buttercream according to your recipe.

Place one of the chilled layers on top of a cardboard round, cover it with buttercream, and press down gently to create a secure seal. Repeat this process with the remaining layers, but reserve one layer for later. Wrap the cake in plastic wrap and chill it in the refrigerator for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with shortening and place the last layer on it.

Melt 1 cup sugar in a non-stick skillet over medium heat, allowing the edges to look melted and brown. Begin stirring with a wooden spoon and continue cooking until the sugar becomes an amber color, smooth and glossy. Carefully pour the caramel over the top of the last layer and spread it to the edges using an oiled knife. Quickly use an oiled knife to indent the top of the caramel into 16 wedges, allowing it to cool slightly before retouching the indents with the knife again. Place the layer on a counter top dusted with sugar and allow the caramel to cool completely.

Spread some buttercream on top of the chilled torte, then place it on top of the caramel round. Frost the sides with the remaining buttercream and chill the torte before serving.