"To make the very thin layers for this torte, the batter is spread on inverted
cake pans. It is important that the batter be spread evenly and that the
layers not be overbaked. (Do not use dark metal or non-stick pans.)"

For the cake layers
6 large egg whites, separated,
the whites at room temperature
3/4 cup plus 1 tablespoon sugar
1 teaspoon vanilla
1 cup cake flour (not self-rising)
1/4 teaspoon salt
A pinch of cream of tartar

For the raspberry filling
1/2 cup seedless raspberry jam
1 tablespoon Framboise
1 tablespoon fresh lemon juice, or to taste

For the chocolate buttercream
3 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1/4 teaspoon cream of tartar
5 large egg yolks
2 sticks (1 cup) unsalted butter, cut into 1/4-inch slices
2 tablespoons Framboise

1/2 cup toasted and skinned hazelnuts, chopped fine

For the caramel
1 cup sugar
1/4 teaspoon cream of tartar

13 hazelnuts, toasted and skinned, for garnish

Make the cake layers:  In a large bowl with an electric mixer beat the
egg yolks until they are thick and pale, beat in 1/2 cup of the sugar, and
beat the mixture for 5 minutes. Beat in the vanilla. Sift the flour and the
salt together over the yolk mixture and fold them in gently but thoroughly.
In another bowl beat the whites with a pinch of salt until they are frothy,
add the cream of tartar, and beat the whites until they hold soft peaks.
Add the remaining 5 tablespoons sugar, a little at a time, beating, and beat
the whites until they just hold stiff peaks. Stir one third of the whites into
the batter and fold in the remaining whites gently but thoroughly. Invert
three 8-inch-round cake pans and butter and flour the undersides. Spread
a generous 1/2 cup of the batter with an icing spatula or a knife on each
underside in an even layer and bake the cake layers on the same rack in
the middle of a preheated 350-degree F. oven for 7 to 9 minutes, or until
they are pale golden. Let the cake layers cool for 2 minutes and loosen
the edges with a thin-bladed knife. Transfer the layers to racks and let
them cool. Wipe the pans clean with paper towels and make 6 more
layers in the same manner. When the layers have cooled completely
they may be stacked between sheets of waxed paper, wrapped in plastic
wrap, and chilled for 1 day. Remove the waxed paper very carefully.
Make the raspberry filling:  In a small saucepan combine the jam, the Framboise, and the lemon juice, heat the mixture over moderately low
heat, whisking, until it is smooth, and let it cool to room temperature.
Make the chocolate buttercream: In the top of a double boiler set over barely simmering water melt the semisweet and unsweetened chocolate,
stirring constantly, until the mixture is smooth and let it cool to room temperature. In a small saucepan combine the sugar, the cream of tartar,
and 1/4 cup water, cook the mixture over moderate heat, stirring and
washing down the sugar crystals clinging to the sides of the pan with a
brush dipped in cold water until the sugar is dissolved, and bring the syrup
to a boil. Boil the syrup, undisturbed, until it registers 238 degrees  F. on a candy thermometer. While the syrup is boiling, in a heatproof bowl with
an electric mixer beat the egg yolks for 3 to 4 minutes, or until they are
thick and pale. As soon as the syrup reaches 238 degrees F., add it to the
yolks in a thin stream, beating constantly, and beat the mixture for 10
minutes, or until the bowl is no longer hot. Beat in the butter, 1 slice at
a time, beat in the chocolate, and beat the buttercream until it is smooth.
Add the Framboise drop by drop, beating constantly, and chill the butter-
cream until it is just firm enough to spread.
With a sharp knife trim the edges of the cake layers so that the layers are
all the same size and shape, reserving the best layer, wrapper in plastic wrap,
for the caramel top. Arrange on layer on a cake stand, using a small dab of
the chocolate buttercream to anchor it to the stand, and spread it with 3
heaping tablespoons of the buttercream. Spread a second cake layer with
2 tablespoons of the raspberry filling, invert the layer, raspberry side down,
onto the buttercream-spread layer, and spread the layer with 3 heaping tablespoons of buttercream. Continue to layer the remaining cake in the
same manner. After spreading the eighth layer with the buttercream, spread
the remaining buttercream around the sides of the cake. Chill the cake for 5 minutes to firm the buttercream slightly and press the chopped hazelnuts
around the sides. The cake may be prepared up to this point 2 days in
advance and kept covered with an inverted bowl and chilled.
Make the caramel: In a small saucepan combine the sugar, the cream of tartar, and 1/2 cup water, cook the mixture over moderate heat, stirring and washing down the sugar crystals clinging to the sides of the pan with a brush dipped in cold water until the sugar is dissolved, and bring the syrup to a boil. Boil the syrup, undisturbed, until it begins to turn a pale golden and swirl the pan gently until it is a golden brown caramel. While the syrup is boiling put
the reserved cake layer on a rack set over a few sheets of foil to protect the work surface and have ready a buttered knife. Pour enough of the caramel immediately over the cake layer to coat it with a thin layer, reserving the remaining caramel in the pan, and, working very quickly, draw the knife through the caramel glaze down to the cake, marking off 12 slices. (These
lines decorate the cake and make it easier to slice without shattering the hardened caramel.) When the caramel has cooled completely, trim any
caramel that has dripped around the edge with scissors.
Make the garnish:  Set a few sheets of foil over the work surface to
protect it, invert a large sieve over the foil, and insert a wooden pick
into the bottom of each whole hazelnut. Heat the reserved caramel
over moderately low heat, swirling the pan, until it is melted. Dip the
hazelnuts carefully into the caramel and insert the other end of the
wooden picks into the sieve to allow the caramel to cool and harden.
(Be very careful not to drip any caramel onto your hand or wear 2
pairs of rubber gloves to protect them from burns.)
When the caramel-coated hazelnuts have cooled completely, ‘glue’ them
onto the caramel-coated top cake layer, using some addition caramel, re-
heated, if necessary. Let the cake come to room temperature, arrange
the caramel layer on top, and with a knife smooth the buttercream and
chopped hazelnuts up around the edge of the top layer. Serves 12.