Chocolate Orange Torte - Schokoloaden-Orangentorte

6 egg yolks
1/2 cup sugar
1 teaspoon orange zest
1/2 cup plus 1 teaspoon flour
5 tablespoons potato flour (use cake flour if potato is not available)
6 egg whites
Chocolate buttercream, recipe follows
Caramel glaze, recipe follows

Preheat oven to 350 degrees. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both flours to aerate well and add to the yolk mixture. Beat the egg whites in a separate bowl until they are firm and well peaked. Fold the whipped egg whites into the yolk mixture lightly and quickly. This quantity yields 6 layers.

Spread a thin coating of mixture in the bottom of a greased and floured 9 1/2-inch spring-form pan and smooth carefully. Bake immediately for about 5 to 8 minutes. Bake 2 layers at a time if you have the pans. When the cakes are lightly browned, turn into a rack and continue with the other layers.

As soon as the filling is finished, set aside the best looking cake layer for the top, and sandwich the rest together with the chocolate buttercream, spreading it over the top and sides. Brush any loose crumbs off the reserved top layer and lay it on a large sheet of waxed
paper.

Chocolate Buttercream/Caramel Glaze