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1
Preheat oven to 350F.
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2
Invert three 8-inch round cake pans (do not use dark metal or non-stick pans) onto a work surface and butter bottoms (now on top) and rounded edges well.
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3
Dust pans with flour, knocking off excess.
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4
Separate whites and yolks of eggs into 2 large bowls.
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5
With an electric mixer beat together yolks and 1/2 cup sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes.
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6
Beat in vanilla until just combined.
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7
Sift together flour and salt over yolk mixture and fold in gently but thoroughly.
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8
With cleaned beaters beat whites with a pinch salt until foamy.
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9
Add cream of tartar and beat whites until they just hold soft peaks.
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10
Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time, beating whites until they just hold stiff peaks.
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11
Stir one third whites into yolk mixture until just combined and fold in remaining whites gently but thoroughly.
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12
Spread 1/2 cup batter with a rubber spatula or a knife on each of the 3 pan outside bottoms (now the tops) just to edges and bake on same rack in middle of oven until just cooked through and just turning pale golden at edges, about 6 1/2 minutes.
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13
Cool layers on pans on racks 1 minute and loosen layers with a long, thin-bladed knife.
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14
Carefully transfer layers to racks to cool completely.
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15
Cool pans completely and wipe clean with paper towels.
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16
Make 6 more layers in same manner, buttering and flouring pans for each batch.
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17
(Batter should not stand any longer than necessary because it will begin to lose volume.)
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18
(Layers may be made 1 day before assembling torte and kept at room temperature, stacked between sheets of wax paper and wrapped in plastic wrap.
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19
Carefully remove wax paper before assembling torte.)
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20
In a small saucepan heat marmalade over moderate heat, stirring, until melted and pour through a sieve into a bowl, pressing hard on solids.
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21
Stir in liqueur.
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22
(Glaze may be made 1 day before assembling torte and chilled, covered.)
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23
Preheat oven to 350F.
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24
In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered.
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25
Wrap nuts in a kitchen towel and let steam 1 minute.
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26
Rub nuts in towel to remove loose skins (do not worry about skins that do not come off) and cool.
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27
Finely chop nuts.
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28
Trim edges of torte layers if necessary so that layers are all the same size and reserve best layer, wrapped in plastic wrap, for caramel top.
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29
On a cake stand arrange 1 layer, using a small dab buttercream to anchor it to cake stand, and spread with 3 heaping tablespoons buttercream.
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30
Spread a second layer with 2 tablespoons orange glaze and put layer, orange side down, on buttercream-spread layer.
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31
Spread top with 3 heaping tablespoons buttercream.
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32
Continue to layer remaining torte layers (except reserved layer) in same manner.
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33
After spreading eighth layer with buttercream, spread some remaining buttercream around side of torte to coat and chill torte 5 minutes to firm buttercream slightly.
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34
Press some hazelnuts on side of torte to cover it and reserve remaining buttercream and nuts.
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35
(Torte may be made up to this point 1 day ahead and chilled, covered with an inverted bowl or a cake keeper.
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36
Chill reserved torte layer, wrapped in plastic wrap; chill reserved buttercream, covered; keep reserved nuts, covered, at room temperature.
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37
Bring torte, reserved torte layer, and buttercream to room temperature before proceeding.)
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38
Put reserved torte layer on a buttered rack set over a sheet of foil and have ready a buttered knife.
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39
In a 3- to 4-quart heavy saucepan cook water, sugar, and cream of tartar over moderate heat, stirring and washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is dissolved.
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40
Boil syrup, without stirring, until it just turns pale golden and continue to cook, without stirring, swirling pan, until syrup is a deep golden caramel.
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41
Remove pan from heat and when caramel stops boiling immediately pour enough over torte layer to thinly coat.
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42
Working very quickly, draw knife through caramel down to torte, marking off 8 wedges, but not cutting through torte.
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43
(The lines will make it easier to cut torte without shattering hardened caramel; if caramel becomes too hard, heat knife blade on top of stove to facilitate marking.)
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44
Carefully loosen caramel-coated torte layer from rack using knife and transfer to a clean rack to cool completely.
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45
Arrange caramel-coated layer on top of torte.
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46
Fill gap between top 2 torte layers with some reserved buttercream using a small icing spatula or a dinner knife, smoothing it, and press some reserved nuts up around side of torte near top.
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47
(Torte may be fully assembled 4 hours ahead and chilled, covered with inverted bowl or cake keeper.
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48
Bring torte to room temperature before serving.)
