Dobos torta

Step 1: Heat the oven to 400°F (350°F fan). Draw six 22 cm circles on baking paper, one per sheet, and turn them over onto trays.

Step 2: Whisk the yolks from 6 eggs with half of 5 ½ oz caster sugar for 4–5 minutes until pale and thick. In a clean bowl whisk the whites to soft peaks, add the rest of the sugar and whisk to firm, glossy peaks.

Step 3: Fold the whites into the yolks in three goes, then sift in 4 oz plain flour and fold gently with 1 oz butter until no streaks remain. The batter should stay airy.

Step 4: Spread the batter thinly over the six circles. Bake two at a time for 6–8 minutes, until pale golden and springy. Trim to neat circles while warm and cool on racks.

Step 5: For the buttercream, whisk 3 eggs with 5 ½ oz caster sugar in a bowl over simmering water for 6–8 minutes until it reaches 162°F and thickens like custard. Whisk off the heat until cool.

Step 6: Melt 5 ½ oz dark chocolate (60–70%) and cool until barely warm. Beat 9 oz soft unsalted butter until pale and fluffy, then beat in the egg mixture a spoonful at a time, the chocolate and 1 tbsp cocoa powder. Common mistake: adding warm chocolate or egg mixture to the butter, which melts the cream into soup; everything must be at room temperature.

Step 7: Set the best-looking sponge layer aside on oiled baking paper. Stack the other five, spreading buttercream between each layer, then cover the top and sides. Chill while you make the caramel.

Step 8: Heat 4 oz sugar, 2 tbsp water and ½ tsp lemon juice in a light-coloured pan over a medium heat, swirling but not stirring, until it turns a clear amber like strong tea, 6–8 minutes.

Step 9: Pour it straight onto the reserved layer and spread thinly. Within a minute, brush a large knife with 1 tsp neutral oil and press it into 12 wedges.

Step 10: When the caramel has set hard, place the wedges on top of the cake, propped at an angle on small rosettes of the remaining buttercream. Chill for 2 hours before serving; take it out 20 minutes before slicing.