| Slice sponge cake 4 inches wide using tranche board
as a guide. Slice into three layers, bottom of cake becomes top of
pastry. Assemble onto tranche board and freeze to ease in handling
of slices. |
| Remove the top two layers and brush bottom with
1/3 of the Rhum syrup. Fill with 1/3 of the fabrication ganache. Overlay
middle layer, brush with 1/3 the syrup, and fill with 1/3 of the fabrication
ganache. Press on the top (smooth) layer and brush with the last of
syrup. |
| Apply a thin coating of fabrication ganache to hide
the crumbs on top and sides. Chill for 10-15 minutes until set. |
| Apply top finish covering of pure melted ganache.
Bring edges down onto sides and smooth off. Cover sides with chocolate
sprinkles. (Ganache should be melted on a BainMarie to flow without
leaving spatula marks) |
| With a small star tip and pastry bag of
Fabrication Ganache apply the border down each side and once down the center of the torte. |
| Serve directly from tranche board
or transfer onto a plate. |
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