| 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 top two layers and brush the bottom layer
with 1/3 of the syrup. Spread with the Red Currant Jelly using a spatula. Overlay
middle layer, brush with 1/3 of the syrup, and spread with 1/2 the
buttercream. Press on the top (smooth) layer and brush with the remaining
syrup. |
| Apply top finish covering of last 1/3 buttercream,
and smooth. Bring edges down onto sides and smooth off. |
| Knead a little food coloring into the almond paste.
Thin with syrup or tighten with powdered sugar. Roll out to 1/8" with
rolling pin and dust with sifted powdered sugar. When the proper size
is achieved, roll up onto rolling pin and unroll onto tranche cake
to completely cover sides and top. Trim excess on sides with small
knife. |
| Cover top of finished tranche (half way) with a
clean paper, drench exposed side with sifted powdered sugar. Remove
paper carefully to not spill excess sugar. |
| Pre-slice and serve directly from tranche board
or serve onto a dessert plate. Cut with hot washed serrated knife. |
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