Culinary Institute of America

Bavarian Cream Torte

Preparation info
  • Makes 1 torte ( 8 in 20 cm ),

    10

    servings
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Vanilla Sponge, 8-in/20-cm round

Method

  1. Place an 8-in/20-cm cake round on a sheet pan and place an 8-in/20-cm cake ring on top.
  2. Slice the sponge cake into three even layers between ¼ and ½ in/0.6 cm and 1 cm thick.
  3. Place the layer cut from the bottom of the cake into the bottom of the cake ring with the cut side up and moisten it with simple syrup. Ladle 8 oz/230 g of the Bavarian cream on