Dutch Soufflé Torte


This easily assembled dessert, with its creamy hazelnut-flavored filling sandwiched between two nutty sponge cake ovals, proves that simplicity can be stunning.


Decorating Equipment

½-inch (#6) round decorating tip, 16-inch pastry bag


Advance Preparations

Prepare two 9-x-6½-inch Picq Sponge oval disks.

Prepare Hazelnut Bavarian Cream Soufflé the day before assembling.

Assembling the Dessert

When the sponge disks are completely cool, you may begin.

If the disks are not level, shave off any uneven areas with a knife. Set one disk on top of the other to compare shapes and trim where necessary so that both disks match in shape.

Place one of the disks, flat side up, on a clean cutting board. Fill the pastry bag, fitted with the decorating tip, with the cold soufflé and pipe it onto the disk in the same manner you piped the sponge batter to form the oval shape. (Pipe any excess filling over the first layer.) Top with the other disk, the flat side touching the filling. Press to level the dessert. (Piping is the most efficient way to spread the filling easily and evenly. Also, the manipulation of the filling through the pastry tip softens its consistency, deflating it slightly and leaving just the right amount of body. This body facilitates cutting and serving and keeps the filling from penetrating the spongy disks too soon and making them soggy.)

Decorating the Cake

Pour the powdered sugar into a small sieve and tap the sieve to coat the top of the dessert lightly. Place a few chopped nuts in the center of the oval.

Slip two flexible metal icing spatulas under the dessert, crisscross them, and transfer it to a serving plate.

Refrigerate until 30 minutes before serving.

Serving the Dessert

Slice with a serrated knife, using a sawing motion.