4 pounds Cherry Gelée
2 half sheets Hazelnut and Cherry Meringue Cake
74 ounces Hazelnut Cream Filling (4 lb. 10 oz.)
Tart Glaze, as needed
Sliced almonds, as needed
Cherries, as needed
Yield: 4 Tortes
1. Pour the Cherry Gelée into a 12 x 8-inch pan or silicone mold. (Or place a 12 x 8 x 2-inch -- 30 x 20 x 5-centimeter) cake frame on a sheet pan that has been lined with a silicone baking mat. Pipe a thin strip of white chocolate along the inner bottom edge of the frame to seal the frame to the baking mat. Pour the Cherry Gelée into the frame.) Freeze until set.
2. Position a half sheet cake frame measuring 16 x 12 x 2 1/2 inches (41 x 30 x 6 1/2 centimeters) on a paper-lined sheet pan.
3. Fit one layer of Hazelnut and Cherry Meringue Cake inside the frame.
4. Spread half of the Hazelnut Cream Filling evenly over the surface of the cake.
5. Cover with the Cherry Gelée then spread half of the remaining Hazelnut Cream Filling over the coulis. Top with the second layer of cake. Cover with plastic wrap and freeze at least 2 hours.
6. Invert the cake onto the back side of a flat sheet pan. Remove the cake frame.
7. Using an offset spatula spread the remaining Hazelnut Cream Filling over the top of the cake. Spread a thin layer of Tart Glaze on the surface of the tortes.
8. Refrigerate until set. Cut the cake into 4 equal pieces. Place on cake boards. Decorate with sliced almonds and fresh cherries.
Yield: 4 Tortes
2 half sheets Hazelnut and Cherry Meringue Cake
74 ounces Hazelnut Cream Filling (4 lb. 10 oz.)
Tart Glaze, as needed
Sliced almonds, as needed
Cherries, as needed
Yield: 4 Tortes
1. Pour the Cherry Gelée into a 12 x 8-inch pan or silicone mold. (Or place a 12 x 8 x 2-inch -- 30 x 20 x 5-centimeter) cake frame on a sheet pan that has been lined with a silicone baking mat. Pipe a thin strip of white chocolate along the inner bottom edge of the frame to seal the frame to the baking mat. Pour the Cherry Gelée into the frame.) Freeze until set.
2. Position a half sheet cake frame measuring 16 x 12 x 2 1/2 inches (41 x 30 x 6 1/2 centimeters) on a paper-lined sheet pan.
3. Fit one layer of Hazelnut and Cherry Meringue Cake inside the frame.
4. Spread half of the Hazelnut Cream Filling evenly over the surface of the cake.
5. Cover with the Cherry Gelée then spread half of the remaining Hazelnut Cream Filling over the coulis. Top with the second layer of cake. Cover with plastic wrap and freeze at least 2 hours.
6. Invert the cake onto the back side of a flat sheet pan. Remove the cake frame.
7. Using an offset spatula spread the remaining Hazelnut Cream Filling over the top of the cake. Spread a thin layer of Tart Glaze on the surface of the tortes.
8. Refrigerate until set. Cut the cake into 4 equal pieces. Place on cake boards. Decorate with sliced almonds and fresh cherries.
Yield: 4 Tortes
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