|Eggs||6 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Frosting||1 Cup (16 tbs) (Dobosch Torte)|
|Caramel glaze||1 Cup (16 tbs)|
|Sliced almonds||1 Cup (16 tbs)|
Beat egg whites with salt until stiff peaks form; set aside.
Immediately beat egg yolks and sugar until thick and creamy.
Fold in egg whites.
Sift flour over mixture and gently fold together.
Turn two 9-inch layer pans upside down and grease and flour the outer bottoms.
Smoothly spread a small amount of batter on pan bottoms.
Bake in a preheated 350Â° oven about 15 minutes or until golden.
Carefully remove from pans and cool on cake racks.
Cool the pans under running cold water.
Grease and flour the pans again and bake two more layers.
Continue in this manner until you have 7 layers.
Trim edges evenly of any batter drippings and set aside the best layer for the top.
If cake is not going to be frosted immediately, carefully wrap each layer in plastic wrap and refrigerate until ready to frost.
Spread a cake layer with some of the frosting.
Place a second cake layer on top and frost.
Continue in this manner until you have 6 layers, each frosted.
Frost side of cake completely.
Place reserved layer on a cutting board.
Prepare glaze and quickly pour and spread over layer.
Let cool a minute until set but still pliable.
Cut into 12 equal wedges.
Trim off any caramel that may have run off the cake.
Let glaze harden.
Arrange wedges slightly overlapping on top of cake.
Press sliced almonds onto side of cake.
Cake may be made up to 2 days in advance; store, covered, in the refrigerator.