1/2 Vanilla Spongecake, pistachio variation, fully baked (1 half sheet)
7 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Raspberry liqueur
2 ounces Raspberry purée
2 pounds Raspberry Cream Filling
3 pounds Strawberries
French Mousseline Buttercream, as needed
Marzipan, as needed
Tart Glaze (Neutral) as needed
Fresh strawberries, as needed
chocolate decorations, as needed
Yield: 4 Tortes
1. Place a rectangular cake frame measuring 16 inches x 12 inches x 2 1/2 inches (41 centimeters x 30 centimeters x 6 1/2 centimeters) on a flat paper-lined sheet pan. Do not oil or sugar the frame.
2. Slice the pistachio spongecake in half horizontally and place one layer, cut side facing up, inside the frame.
3. Combine the simple syrup with the raspberry liqueur and purée. Moisten the spongecake with half of this raspberry syrup.
4. Spread a layer of Raspberry Cream 1/8-inch (3-millimeter) thick evenly over the spongecake.
5. Arrange the cleaned, whole strawberries upright on the cream, positioning them close together so that their sides touch. Cover the strawberries evenly with the remaining raspberry cream. Top with the remaining spongecake layer, cut side facing towards the cream. Moisten it with the remaining raspberry syrup.
6. In order to obtain a clean cut, chill the assembled cake for several hours in the refrigerator.
7. Loosen the cake from the frame by running a knife along the inside edge of the frame. Remove the cake frame. Spread a thin layer of French buttercream on the top surface of the cake. Tint the marzipan to a pale green color. Roll it out 1/16-inch (1-millimeter) thick and position the marzipan on the top surface of the torte covering the French buttercream.
8. With a serrated knife, trim the sides of the torte evenly to expose the strawberries. Quarter the cake then and transfer it to four cake boards. If desired, coat the marzipan with neutral glaze and decorate with strawberries, pistachios and chocolate decorations.
Yield: 4 Tortes
7 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Raspberry liqueur
2 ounces Raspberry purée
2 pounds Raspberry Cream Filling
3 pounds Strawberries
French Mousseline Buttercream, as needed
Marzipan, as needed
Tart Glaze (Neutral) as needed
Fresh strawberries, as needed
chocolate decorations, as needed
Yield: 4 Tortes
1. Place a rectangular cake frame measuring 16 inches x 12 inches x 2 1/2 inches (41 centimeters x 30 centimeters x 6 1/2 centimeters) on a flat paper-lined sheet pan. Do not oil or sugar the frame.
2. Slice the pistachio spongecake in half horizontally and place one layer, cut side facing up, inside the frame.
3. Combine the simple syrup with the raspberry liqueur and purée. Moisten the spongecake with half of this raspberry syrup.
4. Spread a layer of Raspberry Cream 1/8-inch (3-millimeter) thick evenly over the spongecake.
5. Arrange the cleaned, whole strawberries upright on the cream, positioning them close together so that their sides touch. Cover the strawberries evenly with the remaining raspberry cream. Top with the remaining spongecake layer, cut side facing towards the cream. Moisten it with the remaining raspberry syrup.
6. In order to obtain a clean cut, chill the assembled cake for several hours in the refrigerator.
7. Loosen the cake from the frame by running a knife along the inside edge of the frame. Remove the cake frame. Spread a thin layer of French buttercream on the top surface of the cake. Tint the marzipan to a pale green color. Roll it out 1/16-inch (1-millimeter) thick and position the marzipan on the top surface of the torte covering the French buttercream.
8. With a serrated knife, trim the sides of the torte evenly to expose the strawberries. Quarter the cake then and transfer it to four cake boards. If desired, coat the marzipan with neutral glaze and decorate with strawberries, pistachios and chocolate decorations.
Yield: 4 Tortes
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