Yes, the quantities you posted are for 2 cakes (not 4). 40 servings would only be from 2 cakes American style. Although French recipes use much smaller rings in width and height then Americans do. So unforunately it could be 4 cakes with 10 servings each. Don't worry it will work either way. I would make 2 9" tortes and follow the written instructions, if you have any extras keep it to the side as left-overs (but you won't).
The cost difference between making one or two cakes from this recipe is pennys. If I was you I'd make the full recipe and assemble each differently to play with it. Don't forget you can definately freeze your finished second cake for later! (But don't put nuts IN it if your holding it over time, only on top fresh if desired)
I was right about the consistancy of the carmel glaze it's meant to be thin since it's on top of mousse. Basicly its just to finish off the look of the mousse and possibly brush over your lady fingers once the torte is unmolded.
The way the recipe is written implys that there is a master section of recipes somewhere in your book. In current French professional pastry books it's in the back 20 pages or so of books. And from that section you'll find the recipes and procedures for making your carmel, meringue simple syrup and lady fingers. If there isn't a designated area for recipes then you page back thru prior recipes and find your recipes and proceedures (usually there's a reference to what page it's on).
Did I help? Any other questions?
I like the flavor combos in this torte. There are tons of ways to play with this and or embelish it too. 2 little things I'd change....I'd get rid of the nuts and either used grated chocolate in it's place or use a chocolate glaze on top of the carmel mousse instead of the carmel glaze......I'd also use a plain geniose instead of the coffee one....my two cents
