| Slice the sponge cake into three equal layers. Place
the first layer on an 8" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup. |
| Using a spatula spread 3 ounces of the Praline Pastry
Cream onto the layer. |
| Press the center layer on and repeat steps #2 and
#3 (using the remaining Praline Pastry Cream). Press on the top layer
and use the remaining 1/3 of the syrup. |
| Apply 3 ounces of Praline Buttercream to cover sides
and top. |
| Working over a tray of (cooled) toasted sliced almonds,
evenly apply almonds to the sides and top of cake. |
| Apply the disks of chocolate to garnish the
cake. |
| For the disks of chocolate, I use a coating chocolate
because it is easier to work with. Melt it over a Bain Marie, spread
out onto a piece of parchment paper and allow to become semi hardened.
Using a scalloped pastry cutter, cut the disks from the sheet of
chocolate. If your kitchen is warm, the chocolate can be chilled slightly
in the refrigerator. But if the chocolate hardens completely, it will
become brittle and you will not be able to cut it. |
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