Ingredients
Per layer:
1 egg
1 Tbs. flour
1 Tbs. sugar
pinch salt
pinch cream of tartar
Icing:
2 c. sugar
1/2 c. Karo syrup
1/2 c. water
2 egg whites
1 lb. unsalted butter
1 stick salted creamed butter
1 tsp. vanilla
3 oz. unsweetened chocolate, melted
Preparation
Preheat oven to 350.
To make layers (decide how many to make and multiply the ingredients. Layers are very thin–traditionally there are 10-12): Separate eggs. Beat whites briefly, add a bit of salt and cream of tartar. When soft peaks form add 1/4 of the sugar and beat back to soft peaks. Beat remaining sugar into yolks until they are bright yellow. Fold flour into yolks, then fold in whites.
Grease the bottom of a torte pan. Spread a thin layer of the batter and bake until just done. Remove from the pan while warm. Bake remaining layers.
Icing: Beat egg whites to soft peaks. Bring sugar, Karo syrup, and water to a boil in a small saucepan and bring to 240. Let cool slightly. While mixer is running, pour syrup into egg whites and beat until stiff and shiny. Cool. Mix 3/4 of the meringue into softened butters. Add remaining meringue, vanilla, and melted chocolate. Beat until fluffy.
To assemble: Ice between each layer, then ice outside of cake. Refrigerate and serve.
