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1
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.
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2
Place a nonstick baking mat (such as Silpat) on the work surface.
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3
In a medium heavy-bottom saucepan, combine sugar, 1/4 cup water, and the lemon juice.
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4
Cook over high heat until sugar just begins to turn light golden around the edges, about 8 minutes.
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5
(The caramel will continue cooking in the pan, so watch the color carefully.)
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6
Immediately remove from heat, and swirl gently to color evenly.
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7
Let stand until caramel has thickened and cooled slightly, about 8 minutes.
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8
To make sticks, use a metal spoon to drizzle caramel in strips across the inverted baking sheet, using quick zigzag movements.
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9
Let stand until firm, about 5 minutes.
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10
Using a knife or kitchen shears, trim the ends so they are straight.
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11
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.
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12
Once firm, remove with a small offset spatula.
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13
Hot caramel is drizzled onto an inverted baking sheet to make thin sticks that will decorate the top of the torte.
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14
Dots for the cakes sides are created by spooning caramel into rounds on a nonstick baking mat.
