29 ounces Strawberry Gelée (1 lb. 13 oz.)
1/2 Full-sheet Joconde, dried fruit and nut variation, fully baked (1 half sheet)
34 2/3 ounces Dacquoise (batter weight)
(pistachio variation; four fully baked 7-inch disks)
5 pounds Mascarpone Cream Mousse
1/2 Full-sheet Almond Biscuit (1 half sheet)
7 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Strawberry liqueur
2 ounces Strawberry purée
Tart Glaze, as needed
(flavored with strawberry purée)
Chocolate decorations, as needed
Strawberries and pistachios, as needed
Yield: 4 Tortes
1. Prepare the Strawberry Gelée and pour it into 4 silicone molds or pie tins, slightly smaller than the 7-inch (17.5 centimeter) torte rings being used. Freeze until needed.
2. Lightly oil and sugar four 7-inch (17-centimeter) torte rings. Place on a paper-lined sheet pan.
3. Cut the Joconde into 2-inch (5-centimeter) wide strips the length of the sheet pan. Fit the strips tightly into the rings. Place the Dacquoise in the bottom of each ring.
4. Spread a small amount of the Mascarpone Cream Mousse into a thin layer on the Dacquoise.
5. Cut the Almond Biscuit into four 7-inch (17.5-centimeter) rounds and place on the cream.
6. Combine the simple syrup, strawberry liqueur and purée. Moisten the cake with the strawberry syrup. Cover with a small amount of cream.
7. Unmold the frozen Strawberry Gelée by simply pressing it out of the silicone molds, or by briefly placing the pie tins on a heat source, until the disks comes free. Place the coulis in each ring.
8. Cover with the remaining Mascarpone Cream Mousse and level to the rim of the ring.
9. Freeze until well chilled, approximately 2 hours.
10. Coat the surface of the tortes with strawberry glaze. Chill until firm then remove the rings. Place the tortes on cake boards. Garnish with chocolate decorations, fresh strawberries and pistachios.
11. Yield: 4 Tortes, 7 In.
Yield: 4 Tortes
1/2 Full-sheet Joconde, dried fruit and nut variation, fully baked (1 half sheet)
34 2/3 ounces Dacquoise (batter weight)
(pistachio variation; four fully baked 7-inch disks)
5 pounds Mascarpone Cream Mousse
1/2 Full-sheet Almond Biscuit (1 half sheet)
7 1/2 fluid ounces Simple Syrup
2 1/2 fluid ounces Strawberry liqueur
2 ounces Strawberry purée
Tart Glaze, as needed
(flavored with strawberry purée)
Chocolate decorations, as needed
Strawberries and pistachios, as needed
Yield: 4 Tortes
1. Prepare the Strawberry Gelée and pour it into 4 silicone molds or pie tins, slightly smaller than the 7-inch (17.5 centimeter) torte rings being used. Freeze until needed.
2. Lightly oil and sugar four 7-inch (17-centimeter) torte rings. Place on a paper-lined sheet pan.
3. Cut the Joconde into 2-inch (5-centimeter) wide strips the length of the sheet pan. Fit the strips tightly into the rings. Place the Dacquoise in the bottom of each ring.
4. Spread a small amount of the Mascarpone Cream Mousse into a thin layer on the Dacquoise.
5. Cut the Almond Biscuit into four 7-inch (17.5-centimeter) rounds and place on the cream.
6. Combine the simple syrup, strawberry liqueur and purée. Moisten the cake with the strawberry syrup. Cover with a small amount of cream.
7. Unmold the frozen Strawberry Gelée by simply pressing it out of the silicone molds, or by briefly placing the pie tins on a heat source, until the disks comes free. Place the coulis in each ring.
8. Cover with the remaining Mascarpone Cream Mousse and level to the rim of the ring.
9. Freeze until well chilled, approximately 2 hours.
10. Coat the surface of the tortes with strawberry glaze. Chill until firm then remove the rings. Place the tortes on cake boards. Garnish with chocolate decorations, fresh strawberries and pistachios.
11. Yield: 4 Tortes, 7 In.
Yield: 4 Tortes
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