1/2 Joconde, baked on a patterned mat (1 half sheet)
26 ounces Dacquoise (batter weight)(three 7-inch disks)
25 ounces Caramel Nut Filling or Icing (1 lb. 9 oz.)
1 round Almond Genoise
15 pears Spiced Poached Pears (Poached Pears in Exotic Syrup Variation)
4 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Cointreau or orange liqueur
1 1/2 pounds Caramel Mousse
Tart Glaze, as needed
White chocolate ribbons, as needed
Walnut halves, as needed
Yield: 3 Tortes
1. Oil and sugar the cake rings and place them on a paper-lined sheet pan. Cut the Joconde into three strips measured to fit the cake rings. Line each ring with a strip of cake, its patterned design facing the ring. Place one Dacquoise layer in the bottom of each ring.
2. Divide the Caramel Nut Filling evenly between the three rings.
3. Slice the Almond Genoise into three layers. Place one layer in each ring covering the nut filling. Combine the simple syrup and Cointreau and moisten the cake with 2 ounces (60 milliliters) of the syrup.
4. Slice the poached pears in half, remove the core and stem and place approximately 10 pear halves in each ring covering the Genoise layer.
5. Cover the pears with the Caramel Mousse and fill to the rim. Level the top of the tortes by running a long metal spatula over the rim of the ring molds.
6. Freeze the tortes a minimum of 2 hours.
7. Coat the tortes with the tart glaze then remove the rings. Transfer the tortes onto cake boards. Decorate the tops with white chocolate ribbons and walnut halves.
8. Yield: 3 Tortes, 7 In.
Yield: 3 Tortes
26 ounces Dacquoise (batter weight)(three 7-inch disks)
25 ounces Caramel Nut Filling or Icing (1 lb. 9 oz.)
1 round Almond Genoise
15 pears Spiced Poached Pears (Poached Pears in Exotic Syrup Variation)
4 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Cointreau or orange liqueur
1 1/2 pounds Caramel Mousse
Tart Glaze, as needed
White chocolate ribbons, as needed
Walnut halves, as needed
Yield: 3 Tortes
1. Oil and sugar the cake rings and place them on a paper-lined sheet pan. Cut the Joconde into three strips measured to fit the cake rings. Line each ring with a strip of cake, its patterned design facing the ring. Place one Dacquoise layer in the bottom of each ring.
2. Divide the Caramel Nut Filling evenly between the three rings.
3. Slice the Almond Genoise into three layers. Place one layer in each ring covering the nut filling. Combine the simple syrup and Cointreau and moisten the cake with 2 ounces (60 milliliters) of the syrup.
4. Slice the poached pears in half, remove the core and stem and place approximately 10 pear halves in each ring covering the Genoise layer.
5. Cover the pears with the Caramel Mousse and fill to the rim. Level the top of the tortes by running a long metal spatula over the rim of the ring molds.
6. Freeze the tortes a minimum of 2 hours.
7. Coat the tortes with the tart glaze then remove the rings. Transfer the tortes onto cake boards. Decorate the tops with white chocolate ribbons and walnut halves.
8. Yield: 3 Tortes, 7 In.
Yield: 3 Tortes
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