Spanish Vanilla Torte

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
Spanish Vanilla Cake, 8-in/20-cm round


  1. Slice three even layers from the cake, between ¼ and ½ in/0.6 cm and 1 cm thick. Place one layer on an 8-in/20-cm cardboard cake round and moisten with simple syrup. Apply a thin coating of apricot jam to the layer. Top with a second layer and press down gently. Moisten with simple syrup, apply a thin coating of apricot jam, and top with the final layer of cake. Apply a