Oops, I just re-read your last post Oli where you wrote the size of the ring molds. I don't know metric measuring at all, I wing it when working in cake rings (I usually am doubling these recipes so I have plenty to work with, then freezing extras) from French pastry books.
I can't translate the size exactly, I bet someone else knows, though? But I'm certain the recipe you posted is enough quantity for 2 9" tortes. It's like all recipes... you could assemble this recipe in individual ring molds if you wanted. You just follow the proportions.
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |