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1
Preheat the oven to 350F.
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2
Butter three 8-by-2-inch round cake pans, and line the bottoms with parchment paper.
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3
Butter parchment, and dust with flour, tapping out excess; set aside.
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4
Into a medium bowl, sift together the flours, baking powder, and salt.
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5
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.
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6
Add egg yolks, one at a time, and beat to combine.
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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.
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8
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy.
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9
Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form.
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10
Add about a third of the egg-white mixture to the reserved batter, and gently fold in with a rubber spatula.
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11
Gently fold in the remaining egg whites.
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12
Divide batter evenly among prepared pans; spread to smooth with an offset spatula.
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13
Bake, rotating pans halfway through, until cakes are golden and a cake tester inserted in the centers comes out clean, about 30 minutes.
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14
Transfer to a wire rack to cool for 20 minutes.
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15
Invert cakes onto rack; peel off parchment.
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16
Reinvert cakes; let them cool completely, top sides up.
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17
Meanwhile, in a clean bowl with a clean whisk attachment, whip cream until soft peaks form.
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18
Cover and refrigerate until ready to use.
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19
Using a serrated knife, trim tops of cakes so surfaces are level, if necessary.
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20
Slice each cake horizontally into three equal layers.
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21
Place 2 cups Chocolate Swiss Meringue Buttercream in a medium bowl.
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22
(Set aside remaining buttercream.)
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23
Using a rubber spatula, fold in the whipped cream to lighten.
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24
Place one layer on a cake stand or serving plate; spread 1/3 cup of the lightened buttercream in an even layer.
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25
Repeat with remaining layers and lightened buttercream to make 9 layers.
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26
Spread a thin layer of reserved Chocolate Swiss Meringue Buttercream over the top and sides of cake to seal in crumbs.
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27
Refrigerate until frosting is firm, about 30 minutes.
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28
Spread cake with the remaining buttercream, making smooth strokes with an offset spatula.
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29
Refrigerate until frosting is firm, at least 30 minutes or up to 2 days, covered with a cake dome.
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30
When ready to serve, arrange Caramel Dots around the sides of the cake in a decorative pattern.
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31
Arrange the Caramel Sticks on top of the cake.
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32
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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33
Place a nonstick baking mat (such as Silpat) on the work surface.
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34
In a medium heavy-bottom saucepan, combine sugar, 1/4 cup water, and the lemon juice.
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35
Cook over high heat until sugar just begins to turn light golden around the edges, about 8 minutes.
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36
(The caramel will continue cooking in the pan, so watch the color carefully.)
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37
Immediately remove from heat, and swirl gently to color evenly.
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38
Let stand until caramel has thickened and cooled slightly, about 8 minutes.
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39
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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40
Let stand until firm, about 5 minutes.
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41
Using a knife or kitchen shears, trim the ends so they are straight.
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42
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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43
Once firm, remove with a small offset spatula.
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44
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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45
Dots for the cakes sides are created by spooning caramel into rounds on a nonstick baking mat.
