Culinary Institute of America

Gâteau Charlemagne

Preparation info
  • Makes

    1

    cake ( 8 in 20 cm )
    • 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
Japonais Meringue, 8-in/20-cm round, baked

Method

  1. Trim each japonais layer to a perfect 8-in/20cm round. Slice one layer from the chiffon sponge, between ¼ and ½ in/0.6 cm and 1 cm thick.
  2. Blend the hazelnut liqueur and honey into the diplomat cream.
  3. Smear a dollop of the diplomat cream onto the center of an 8-in/20-cm cardboard cake round and place one of the japonais rounds on top. Coat with 5 oz/14