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1
Preheat the oven to 375 degrees.
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2
Line the bottom of 1 of each size of the pans with parchment paper.
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3
Sift the flour with the salt.
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4
In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume.
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5
Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form.
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6
Fold the egg yolks gently into the egg whites.
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7
Gently fold in the sifted flour.
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8
Gently fold in the melted butter and the vanilla.
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9
Pour the batter into each of the 3 pans.
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10
Bake for 20 to 25 minutes, or until center is set.
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11
Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks.
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12
Repeat this procedure to make 1 more layer of each size.
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13
In a saucepan, combine sugar and water.
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14
Heat to a temperature of 248 degrees F on a candy thermometer.
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15
In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks.
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16
With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup.
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17
Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes.
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18
Turn the mixer down to low and add the softened butter, piece by piece.
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19
**It is very important that the butter and the meringue are the same temperature.
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20
If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking.
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21
Return to the mixer and beat until it comes back together.
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22
Continue adding butter*** Mix in the vanilla.
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23
To assemble: Cut each of the cooled cakes in half horizontally.
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24
Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle.
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25
Make 3 separate 4-layer cakes.
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26
Ice each of the cakes separately.
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27
Place the 12 by 2-inch cake on a large platter.
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28
Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high.
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29
Insert the dowels in a triangle pattern in the center of the 12-inch cake.
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30
Cut 3 more dowels that are as long as the 9-inch cake is high.
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31
Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels.
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32
Insert the dowels into the center of the 9-inch layer in a triangle pattern.
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33
Carefully place the 6-inch layer on top of the 9-inch layer.
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34
Decorate with fruit, flowers and marzipan.
