Princess Cake - Tranche Cakes

This eye catching pastry is a combination of chocolate cake flavored with Triple Sec and stuffed with lots of buttercream and ganache. It's wrapped with a layer of pink marzipan that sets this pastry off in a class of it's own.

Category:
Tranche Cakes

Serving Size:
10 Slices

Difficulty Level:
Expert

Photo Gallery:
Yes

Storage Factor:
+5 Day

| Princess Slice |

Ingredients Required: Princess Slice

	Ingredient	Quantity
1.	Choc Sponge Cake 3" x 12"	2
2.	Pink Buttercream	16 ounces
3.	Triple Sec Syrup	3 ounces
4.	Pure melted Ganache	8 ounces
5.	Powdered Sugar (dusting)	as needed
6.	Almond Paste	6 ounces

Preparation Instructions: Princess Slice

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Process	Instructions
1. Prepare	Using a tranche board as a guide cut from the cake two 3" wide strips. Level the top to a height of 1" and slice each strip in half. You should now have 4 sheets 3" x 12" and stacked they should be 2" tall.
2. Assemble	On the tranche board place a sheet of cake, start to assemble the cake with syrup and pink buttercream, alternating. Build a cake 4 layers high with three layers of filling. Hide the sides with extra buttercream. Finished cake must measure 3" wide x 2" tall x 12" long. Chill very well.
3. Slice	Slide the cake to the edge of the tranche board. Slide the tranche board to the edge of your work table. With a hot dry knife slice the cake from corner to corner (diagonal) along the length of the cake. Use the tranche board to help guide the cutting process.
4. Flip	Using a second tranche board flip the top cake onto it so the triangle half stands up on its bottom. Rotate the other tranche board to align the two triangle halves. Apply a filling of buttercream and press the two halves together. Now with both triangle halves on one board, use the extra tranche board to help you press the halves evenly together.
5. Hide	Hide the cut edges with buttercream and chill again.
6. Warm	Using a Bain-Marie warm the pure ganache until very thin, stir but do not beat air into ganache. Place chilled tranche cake on a glazing screen and pour ganache evenly from end to end until entire cake is enrobed with the chocolate. Wipe excess ganache and chill again.
7. Garnish	Add coloring and kneed the almond paste with powdered sugar until it gets stiff enough to roll out. Dust the surface with powdered sugar, and roll out using a rolling pin. Ensure it does not get stuck to the rolling surface or pin. Measure and calculate needed size for the sheet of marzipan. I used a clean tranche board to help me move the finished sheet onto the tranche. Press on firmly and trim off excess. Garnish with powdered sugar by holding the clean tranche board in a manner that will mask the cake.
Additional Comments:	Slice with a clean hot knife, washing and drying after every use.