A Show-Stopping Cake With Old-Fashioned Charm

When my friend Ursula Reshoft-Hegewisch offers to bring dessert, my answer is always yes. Over the years, she’s arrived at my door with all manner of elaborate confections — a sachertorte, a chocolate-hazelnut cake, assortments of Viennese Christmas cookies, and a billowing almond dacquoise filled with mocha buttercream, each carefully made in the kitchen of…