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Wayne Gisslen

Bavarian Cream Torte

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Genoise or other sponge cut into 3 very thin layers, about ¼ in. (6 mm) thick

Method

Procedure

  1. Line the bottom of a cake pan or springform pan with a thin sponge layer. Moisten with syrup.
  2. Prepare the Bavarian cream. Pour enough of the mixture into the cake pan to make a layer about ¾ in. (2

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