1 1/2 full-sheet Vanilla Spongecake, chocolate variation, fully baked (3 half-sheets)
14 fluid ounces Simple Syrup
4 fluid ounces Jamaican rum
4 pounds Pastry Cream Filling (chocolate mousseline variation)
Chocolate Ganache, as needed
Chocolate Meringue Sticks, as needed
White chocolate rose, as needed
1. Place a rectangular cake frame 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.
2. Fit one chocolate spongecake layer inside the frame. Flavor the simple syrup with the rum and moisten the cake with 6 fluid ounces (180 milliliters) of the syrup.
3. Spread half of the Pastry Cream Filling on the cake. Cover the cream with another cake layer then moisten it with 6 fluid ounces (180 milliliters) of the syrup.
4. Spread the remaining Pastry Cream Filling over the cake. Cover with the last cake layer and moisten with the remaining rum syrup.
5. Freeze the torte for at least 2 hours.
6. To finish the torte, invert it onto a flat surface and remove the frame and paper. Spread a small layer of room temperature Ganache over the top of the torte. Warm the remaining Ganache to 110°F (43°C) and glaze the surface evenly.
7. Once the Ganache sets, divide the torte into 4 equal pieces. Place each piece on a cake board. Garnish the cakes with Chocolate Meringue Sticks and white chocolate roses.
Notes: Type: Glazed fruit
14 fluid ounces Simple Syrup
4 fluid ounces Jamaican rum
4 pounds Pastry Cream Filling (chocolate mousseline variation)
Chocolate Ganache, as needed
Chocolate Meringue Sticks, as needed
White chocolate rose, as needed
1. Place a rectangular cake frame 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.
2. Fit one chocolate spongecake layer inside the frame. Flavor the simple syrup with the rum and moisten the cake with 6 fluid ounces (180 milliliters) of the syrup.
3. Spread half of the Pastry Cream Filling on the cake. Cover the cream with another cake layer then moisten it with 6 fluid ounces (180 milliliters) of the syrup.
4. Spread the remaining Pastry Cream Filling over the cake. Cover with the last cake layer and moisten with the remaining rum syrup.
5. Freeze the torte for at least 2 hours.
6. To finish the torte, invert it onto a flat surface and remove the frame and paper. Spread a small layer of room temperature Ganache over the top of the torte. Warm the remaining Ganache to 110°F (43°C) and glaze the surface evenly.
7. Once the Ganache sets, divide the torte into 4 equal pieces. Place each piece on a cake board. Garnish the cakes with Chocolate Meringue Sticks and white chocolate roses.
Notes: Type: Glazed fruit
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