| 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. Brush the bottom with 1/3
of the syrup. Fill with 1/3 the buttercream and sprinkle with the
diced candied fruit. Overlay middle layer, brush with 1/3 of
the syrup, and spread with 1/3 the buttercream. Press on the top (smooth)
layer and brush on last of syrup. |
| Apply top finish covering of last 1/3 of the 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 (down the center)
with a 1" wide strip of clean paper, drench exposed sides 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. |
Main Menu
Tranche Cakes (19)
