Preparation info
  • Makes


    torte ( 8 in 20 cm )
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Japonais Meringue, 8-in/20-cm round, baked


  1. Using a serrated knife, cut one of the japonais layers into 10 even wedges. Cut one layer from the sponge (between ¼ and ½ in/0.6 cm and 1 cm thick).
  2. Place the remaining japonais layer on an 8-in/20-cm cake round and apply a thin layer of buttercream. Thoroughly moisten the sponge layer with simple syrup and place on top of the japonais layer. Apply a thin laye