1. Gather the ingredients.
2. Place 1 cake layer on a cake rack set over a pan to catch the drips.
3. Mix 2/3 cup sugar and 1/3 cup water in a small heavy saucepan.
4. Without stirring, cook until sugar dissolves, coming to a boil and beginning to darken
in color.
5. Swirling the pan, continue to boil until caramel becomes a golden brown.
6. Immediately pour caramel over the cake layer.
7. With a buttered knife, quickly mark the glaze before it hardens into 16 equal wedges
without cutting all the way through.
8. Use the rest of the filling to cover the sides of the cake. Sprinkle with ground nuts
of choice, if desired. Refrigerate.
9. To serve, slice along the lines marked in the caramel glaze.
Assemble the Cake
10. Place 1 cake layer on a serving plate, , and spread on
1/8-inch of filling.
11. Repeat with remaining layers and portions of filling, and finish with the leftover
glazed layer on top.
12. Enjoy!!
Maribel Bejarano Cuesta, Riccione