Triangle Slice - Tranche Cakes

This three sided triangular pastry is an eye catching treat. Filled with chocolate ganache and glazed with a pure ganache covering. Here it's decorated with colorful marzipan accents.

Category:
Tranche Cakes

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+5 Day

| Triangle Slice |

Ingredients Required: Triangle Slice

	Ingredient	Quantity
1.	Choc Sponge Cake 3" x 12"	2
2.	Fabrication Ganache	6 ounces
3.	Rhum Syrup	1-1/2 ounces
4.	Pure melted Ganache	3 ounces
5.	Chocolate Sprinkles	1 ounce
6.	Marzipan (Leaf / Flower)	8 sets

Preparation Instructions: Triangle 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 fabrication ganache, alternating. Build a cake 4 layers high with three layers of filling. Hide the top and sides with extra fabrication Ganache. 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 fabrication ganache 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 fabrication ganache 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	Mark cake into 8 servings and garnish top of triangle as desired. Working over a bowl of chocolate sprinkles apply a 3/4" border of sprinkles at the bottom of the cake.
Additional Comments:	Marzipan flowers and leaves were made with special leaf and flower cutters. A buttercream flower and leaf could easily be substituted.