This torte was wonderful to eat, but wicked to make. It took every pot and pan in my kitchen and every bit of 14 feet of counter space. The caramel sauce hardened in the fridge (naturally) and it was a bear to cut.
Very labor intensive recipe but with delicious results. It was a big hit at my son's world culture fair. It is very rich and decadent, so would go sparingly on servings, estimating 16 servings minimum instead of what us suggested.
This was a great recipe. I made it for my Spanish class and they all loved it. Even though i used a lot of pans, the results were amazing.