| Slice sponge cake 4 inches wide using tranche board
as a guide. Slice into two layers, bottom of cake becomes top of pastry. Assemble
onto tranche board and freeze to ease in handling of slices. |
| Remove the top layer and brush bottom with 1/2 of
the Rhum syrup. Fill with 1/2 of the pastry buttercream. Lay
on sliced pears to cover cream, and spread pears with remaining pastry
buttercream. Press on the top (smooth side up) and brush with remaining
syrup. |
| Apply to top a thin coating of fabrication ganache
to hide the crumbs. Wipe sides with spatula to smooth pastry
buttercream into cake. |
| Apply top finish covering of fabrication ganache
using a pastry bag and flat tip (1D). Draw three (3) straight flat
lines (1 near each edge and one centered) then two shell border style
lines in between the straight lines. Pausing to cause the ganache
to ripple. Five lines are drawn all together. |
| With a hot dry serrated knife cut every 1-1/2 inches
to make eight portions. |
| Canned pears (drained and sliced) could be used
instead of fresh. |
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