Pretty much everything we've made since starting T2 has contained at least one meringue component. Most of the cakes have it in them, as do some of the icings we use. Today was no different. We made something called a Kirsch (cherry brandy) torte.
It started with 2 dried meringue disks
I had to trim them down to the right size and they're very delicate. I'm quite proud of myself for not breaking them into little bits!
The bottom disk gets topped with French Meringue Buttercream
Then a genoise (jen wah) cake layer that's dabbed with Kirsch syrup, more buttercream and the second disk
The sides are then covered in buttercream and masked with toasted slivered almonds
Last, the top gets covered in powdered sugar and scored with a diamond pattern
Sadly, this cake has to sit for 2-3 days before eating it so that the moisture can soak into the meringue disks...but like Vince said, it's not like we have a shortage of cake in the house.... :-D
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