Dobos Torte

Preheat oven to 400°F (205°C). Prepare two 10-inch cardboard circles. Grease a 9-inch springform pan with shortening and dust with flour. (5 minutes)

In a clean glass bowl, beat egg whites with an electric mixer until frothy. Gradually add 1 cup granulated sugar, beating until soft peaks form. (8 minutes)

In a separate bowl, whisk together egg yolks, milk, lemon zest, vanilla, and salt until lighter in color. Gently fold the yolk mixture into the egg whites. Sift flour over the egg mixture and fold in until just combined. (10 minutes)

Spread 1 1/3 cups of cake batter into the prepared pan. Bake until small, brown spots appear, about 5-9 minutes. Remove from oven and release layer from pan with a spatula. Dust cake lightly with flour and place on a rack to cool. Repeat until all batter is used, about 6 more times. Place layers between wax paper and chill for a few hours. (2 hours)

For the buttercream: Beat butter and 1/4 cup cocoa powder until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, 2 tablespoons at a time, until desired consistency is reached. (15 minutes)

Layer the chilled cake layers on a cardboard round with buttercream. Start with one layer, cover with buttercream, and press down with another layer. Repeat, reserving one layer and some buttercream. Wrap the cake in plastic and chill for at least 6 hours with the remaining buttercream. Grease the other cardboard round and place the last layer on it. (6 hours)

For the caramel: Place 1 cup granulated sugar in a non-stick skillet over medium heat. Cook until edges melt and brown, then stir with a wooden spoon until amber-colored and smooth. Pour caramel over the reserved layer and spread to the edges with an oiled knife. Quickly indent the top into 16 wedges with the knife. Cool slightly and retouch indents. Place layer on a sugared countertop and cool completely. (20 minutes)

Place more buttercream on top of the chilled torte and top with the caramel round. Frost the sides with the remaining buttercream. Chill before serving. (30 minutes)