Mary Berry shows how to make a two-tiered Hungarian dobos torte with 12 layers of sponge on The Great British Bake Off 2014 Masterclass 3 with Mary and Paul Hollywood.

The ingredients for the caramel buttercream, 800g granulated sugar, 100ml water, 400ml double cream and 450g unsalted butter, softened.

For the sponge layers: 8 large free-range eggs, 350g caster sugar and 300g sifted self-raising flour.

For the almond praline and caramel-coated hazelnuts: 75g flaked almonds, 16 blanched (skinned) hazelnuts, 300g granulated sugar and 6tbsp water.

For the caramel topping: 100g granulated sugar and 2tbsp water.