1 full-sheet Patterned Joconde, fully baked
26 ounces Dacquoise (batter weight)(three 7 1/2 inch disks)
30 ounces Lemon Curd (Orange Bergamot Curd Variation)
2 rounds Almond Genoise, 7 inch rounds, fully baked
8 ounces Granulated sugar
8 fluid ounces Orange juice
5 drops Bergamot essential oil, to 6
66 ounces Orange Milk Chocolate Earl Grey Mousse (4 lb. 2 oz.)
Chocolate for spraying or cocoa powder, as needed
Almonds, as needed
Chocolate decorations, as needed
Kumquats, as needed
Yield: 3 Tortes
1. Lightly oil and sugar three 7 1/2 (19-centimeter) torte rings. Place them on a paper-lined sheet pan.
2. Cut the Joconde into strips 1/2 inch (1 centimeter) narrower than the height of the rings. Fit the strips tightly into the rings with the design facing the ring. Place a Dacquoise layer in the bottom of each ring.
3. Spread a small amount of the Orange Bergamot Curd on the dacquoise.
4. Slice the Almond Genoise into three layers and place one in each torte ring.
5. Make a syrup from the sugar, orange juice and bergamot oil and moisten the genoise with half of the syrup. Spread with the remaining curd.
6. Place the remaining Genoise in each ring and moisten well with the syrup.
7. Top each cake with the chocolate tea mousse, filling the rings to the rim and leveling with a flat metal spatula.
8. Freeze until hard, approximately 2 hours.
9. Remove the rings then return the tortes to the freezer while preparing the chocolate for spraying.
10. Spray the tortes with chocolate as soon as they are removed from the freezer. Hold the sprayer approximately 22 inches (60 centimeters) away from the tortes for even coverage. (Or dust the surface of the tortes with cocoa powder.) Place on cake boards. Decorate with almonds, chocolate decorations and kumquats.
11. Yield: 3 Tortes, 7 1/2 in. each
Yield: 3 Tortes
26 ounces Dacquoise (batter weight)(three 7 1/2 inch disks)
30 ounces Lemon Curd (Orange Bergamot Curd Variation)
2 rounds Almond Genoise, 7 inch rounds, fully baked
8 ounces Granulated sugar
8 fluid ounces Orange juice
5 drops Bergamot essential oil, to 6
66 ounces Orange Milk Chocolate Earl Grey Mousse (4 lb. 2 oz.)
Chocolate for spraying or cocoa powder, as needed
Almonds, as needed
Chocolate decorations, as needed
Kumquats, as needed
Yield: 3 Tortes
1. Lightly oil and sugar three 7 1/2 (19-centimeter) torte rings. Place them on a paper-lined sheet pan.
2. Cut the Joconde into strips 1/2 inch (1 centimeter) narrower than the height of the rings. Fit the strips tightly into the rings with the design facing the ring. Place a Dacquoise layer in the bottom of each ring.
3. Spread a small amount of the Orange Bergamot Curd on the dacquoise.
4. Slice the Almond Genoise into three layers and place one in each torte ring.
5. Make a syrup from the sugar, orange juice and bergamot oil and moisten the genoise with half of the syrup. Spread with the remaining curd.
6. Place the remaining Genoise in each ring and moisten well with the syrup.
7. Top each cake with the chocolate tea mousse, filling the rings to the rim and leveling with a flat metal spatula.
8. Freeze until hard, approximately 2 hours.
9. Remove the rings then return the tortes to the freezer while preparing the chocolate for spraying.
10. Spray the tortes with chocolate as soon as they are removed from the freezer. Hold the sprayer approximately 22 inches (60 centimeters) away from the tortes for even coverage. (Or dust the surface of the tortes with cocoa powder.) Place on cake boards. Decorate with almonds, chocolate decorations and kumquats.
11. Yield: 3 Tortes, 7 1/2 in. each
Yield: 3 Tortes
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