| Trim and slice the 2 pieces of yellow cake. Trim to a size just smaller than your tranche board (¼ ")
Be sure each cake is split into two layers.
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| Prepare the pastry cream as directed adding the melted ganache while it's still warm. Chill several hours, then whip until very creamy and smooth. Bloom gelatin in the cool water and set aside.
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| Whip the whipping cream in a chilled bowl on medium
high speed with the wire whip. Warm the gelatin in the microwave for 10 seconds or until clear then stir into the smooth pastry cream. Whip the cream until it is stiff.
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| Using a rubber spatula combine the pastry cream and whipping
cream, folding it slowly and evenly until uniform. |
| Set the top layer of cake off to the side. Brush half the syrup onto the two bottom layers of cake. Using a large pastry bag and a large flat tip, dispense two wide lines of mousse onto each bottom layer. Spread smooth with a stainless steel spatula. Firmly press the two top layers directly over the filled bottom layers. Brush with the remaining syrup. |
| Dispense two flat lines of mousse onto the surface of the two top layers, smooth it off with the spatula. Using the spatula spread the remaining mousse onto the sides of the two tranche cakes. Freeze for a couple hours. |
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Remove from freezer and apply top ganache coating. Have the ganache liquefied and in a small pitcher. Pour four or five ounces across the smooth top surface, quickly spread ganache smooth - leaving no lines. Allow excess ganache to run over the edge of the cakes.
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Using a small squeeze bottle filled with warm ganache add more to the sides of the tranche cakes making it look like the ganache had run over the edge of the cake.
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Tranche Cakes (19)
