| Grease four small loaf pans, fill with eight ounces
of batter. Sprinkle 3/4 ounce of roasted Hazel Nuts on top and using
a small spatula stir them gentle down under the surface. Bake until
a tooth pick comes out clean. Cool. |
| (From the baking pan the flat bottom is the top
and the crested top is the bottom) Flip them tops up and trim any
excess flange off the cake, level the bottom so the cake sits level
and square. Slice each cake into three layers. Line them up side by
side. Pull off the top layers, then the middle layers. To make it
easier, try putting them on a small tray or flat pan, for the assembly
/ finishing procedure. |
| Using a brush, apply one third the rhum syrup onto
the bottom layers, spread about 1.25 ounces of fabrication ganache onto
each of the 4 bottom layers. Overlay the 4 center slices, apply one
third the syrup, and spread each of the layers with about 1.25 ounces
of the ganache filling. Overlay the top layer. FInish with the remaining
syrup on this layer. |
| Using a spatula - align the three stacked layers so
they are straight and directly on top of each other. Cover the sides
of the cakes with fabrication ganache, to help hide the crumbs and fill
any voids. Chill for several hours. |
| Using a spatula - apply more of the fabrication ganache
to the sides and top of each cake. Cover them perfectly smooth on the
top and sides. Chill for 15-30 minutes. |
| Warm your remaining Pure Ganache in a bowl over a
Bain Marie. Stir it gently as you warm it so as to not introduce air
bubbles into the ganache. One by one place each cake on a wide spatula,
hold it over the bowl of melted ganache and using a ladle drench the
cake with ganache. You must be sure the ganache is melted properly to
do this, not to hot or not to cool. Return each cake to the tray, when
finished chill for another hour. |
| Make 4 small card boards to put the cakes onto. Cut
them just smaller than the actual bottoms of the finished cakes. They
will help significantly in moving them around. |
| Working over a bowl of chocolate sprinkles, apply
the decoration to the bottom 1/2" all the way around the edge of each
cake. Allowing the excess chocolate sprinkles to fall back into the
bowl. |
| These cakes are very versatile, for Birthdays, or
any Holiday festive decorations. Shown here garnished for the Christmas
season. |
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