| Slice sponge cake 4 inches wide using tranche board
as a guide. Slice into three layers, bottom of cake becomes top of
pastry. Assemble onto tranche board and freeze to ease in handling
of slices. |
| Remove the top two layers and brush the bottom with
1/3 of the syrup. Fill layer with pastry cream. Overlay middle
layer, punch with 1/3 of the syrup, and fill with 1/2 of the buttercream.
Press on the top (smooth) layer and brush with the last of the syrup. |
| Apply a thin coating of buttercream to hide the
crumbs. Chill for 10-15 minutes until set. |
| Apply top finish covering of buttercream, and comb
in wavy fashion. Bring edges down onto sides and smooth off. Cover
sides half way up with chocolate sprinkles. |
| With a small star tip and pastry bag apply the last
of the buttercream along the top edges forming a border. Chill to
set buttercream. |
| Measure using ruler and mark top every 1-1/2 inches
for placement of a rosette. With a small star tip and pastry bag of
Ganache apply rosette garnish at each mark |
| Pre-slice and serve directly from tranche board
or serve onto a dessert plate. |
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