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Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • 1 8-in. (20 cm) round Hazelnut Sponge Cake

Method

Procedure

  1. Trim the top of the cake, if necessary, to make it level. Turn it upside down. Cut it in half horizontally to split into 2 layers.
  2. Brush both halves with syrup to moisten.
  3. Using a pastry bag with a medium plain tip, pipe the ganache onto the bottom layer, making a spiral that starts in the center and covers the layer completely.