Wayne Gisslen

Praline Cake

Pralinette

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Preparation info
  • Yield:

    12

    individual-serving cakes, about 4 oz
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Marjolaine Spon

Method

Procedure

  1. For each cake, place one sponge disk in the bottom of a ring mold 2¾ in. (7 cm) in diameter and 1½