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


    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

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


  1. Slice two even layers from each of the sponges, between ¼ and ½ in/0.6 cm and 1 cm thick.
  2. Place a layer of the vanilla sponge on an 8-in/20-cm cardboard cake round and moisten with simple syrup. Apply an even coating of buttercream to the sponge layer, reserving 6 oz/170 g of the buttercream for décor. Top with a layer of chocolate sponge and press it down gent