26 ounces Dacquoise (batter weight)
(Nougatine Dacquoise variation; three fully baked 7-in. disks)
1 1/4 pounds Lemon Curd (use Lime Curd Variation)
Almond Genoise, fully baked
(two 7-in. rounds)
7 fluid ounces Simple Syrup
8 fluid ounces Raspberry purée
3 1/2 pounds Raspberry Mousseline
Tart Glaze, as needed
Chocolate cut outs, as needed
Raspberries and chocolate decorations, as needed
Yield: 3 Tortes
1. Lightly oil and sugar three 7 x 2 1/2 inch (17.5 x 6 centimeter) torte rings. Place one Nougatine Dacquoise disk in each ring.
2. Spread a small amount of Lime Curd over each Dacquoise layer.
3. Slice the Genoise horizontally in 3 even layers. Place a Genoise round in each ring.
4. Combine the simple syrup and raspberry purée and moisten the cake with half of the raspberry syrup. Cover with the remaining curd.
5. Place another Genoise layer in the ring and moisten with the remaining raspberry syrup.
6. Fill the rings to the rim with the Raspberry Mousseline and level evenly. Freeze until set, approximately 2 hours.
7. Spread a thin layer of Tart Glaze on the surface of the tortes. Let set.
8. Remove the rings and place on cake boards. Carefully heat the sides of the torts with a blowtorch then overlap chocolate cut-outs along the sides of the tortes. Decorate with raspberries, chocolate decorations and other fruit.
Yield: 3 Tortes
(Nougatine Dacquoise variation; three fully baked 7-in. disks)
1 1/4 pounds Lemon Curd (use Lime Curd Variation)
Almond Genoise, fully baked
(two 7-in. rounds)
7 fluid ounces Simple Syrup
8 fluid ounces Raspberry purée
3 1/2 pounds Raspberry Mousseline
Tart Glaze, as needed
Chocolate cut outs, as needed
Raspberries and chocolate decorations, as needed
Yield: 3 Tortes
1. Lightly oil and sugar three 7 x 2 1/2 inch (17.5 x 6 centimeter) torte rings. Place one Nougatine Dacquoise disk in each ring.
2. Spread a small amount of Lime Curd over each Dacquoise layer.
3. Slice the Genoise horizontally in 3 even layers. Place a Genoise round in each ring.
4. Combine the simple syrup and raspberry purée and moisten the cake with half of the raspberry syrup. Cover with the remaining curd.
5. Place another Genoise layer in the ring and moisten with the remaining raspberry syrup.
6. Fill the rings to the rim with the Raspberry Mousseline and level evenly. Freeze until set, approximately 2 hours.
7. Spread a thin layer of Tart Glaze on the surface of the tortes. Let set.
8. Remove the rings and place on cake boards. Carefully heat the sides of the torts with a blowtorch then overlap chocolate cut-outs along the sides of the tortes. Decorate with raspberries, chocolate decorations and other fruit.
Yield: 3 Tortes
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